Garlic is widely used in foods add flavor and aroma, and preservative. It is also used in alternative medicine for generations to treat or prevent common ailments and improve general health. Its primary alternative treatment is to the sport by reducing the accumulation of cholesterol and improve prevent the accumulation of plaque in the walls of blood vessels. It is expected that a reduction in blood pressure and prevent heart disease.
Garlic has antibiotic properties that are used, may be to prevent infectious diseases. In addition, also known as cough medicine to remove the mucus in the airways. This combination provides an effective way to treat and prevent colds.
In addition to antibiotic properties, garlic has antibacterial, antifungal, antiseptic used to kill bacteria, and fungi that address skin creams causes.
When crushed, to produce reactions, “” Allicin, which feed on antibiotics and anti-fungal, and is responsible for the strong smell of garlic. If you want to maximize the health benefits of garlic, chopped should be left after ten minutes before eating, react to produce the necessary enzyme reactions. The most important part of this reaction allicin is destroyed during cooking and should be eaten raw, if you want to use for medical purposes.
This is not a good idea of the garlic in the mouth due to the fact that the chemical reaction can occur in an acidic environment of the stomach to crush. So, eat garlic without crushing of the body (and time permitting a chemical reaction between alliinase and allicin) brings no benefit has the basic components of “allicin. Allicin also deteriorated in the course of time, and it would therefore be desirable for more than one day, if they keep it for therapeutic purposes. It is a side effect of garlic consumption, with the exception of bad breath and, therefore, still a popular herb .
Garlic has antibiotic properties that are used, may be to prevent infectious diseases. In addition, also known as cough medicine to remove the mucus in the airways. This combination provides an effective way to treat and prevent colds.
In addition to antibiotic properties, garlic has antibacterial, antifungal, antiseptic used to kill bacteria, and fungi that address skin creams causes.
When crushed, to produce reactions, “” Allicin, which feed on antibiotics and anti-fungal, and is responsible for the strong smell of garlic. If you want to maximize the health benefits of garlic, chopped should be left after ten minutes before eating, react to produce the necessary enzyme reactions. The most important part of this reaction allicin is destroyed during cooking and should be eaten raw, if you want to use for medical purposes.
This is not a good idea of the garlic in the mouth due to the fact that the chemical reaction can occur in an acidic environment of the stomach to crush. So, eat garlic without crushing of the body (and time permitting a chemical reaction between alliinase and allicin) brings no benefit has the basic components of “allicin. Allicin also deteriorated in the course of time, and it would therefore be desirable for more than one day, if they keep it for therapeutic purposes. It is a side effect of garlic consumption, with the exception of bad breath and, therefore, still a popular herb .
