A more detailed account of what garlic does for various organs in the human body:
If garlic had been created in the laboratory instead of by nature, it would probably be a highpriced prescription drug.
A popular saying goes...“That's just how good it really is”
Garlic is one of the oldest known medicinal plants & it's been credited with fighting heart disease, lowering blood pressure & helping to fight off colds.
In fact, garlic has been used medicinally for at least 3,000 years, but until relatively recently its benefits were considered little more than folklore. According to a report in the Journal of the American Medical Association (Nov.28,1990;264:2614), the therapeutic roles of garlic have been described in more than 1,000 scientific studies. Tips for cooking with garlic
Most of the modern research on garlic has concentrated on its ability to lower cholesterol & blood pressure as well as offering protection against strokes & heart disease.
The following is a more detailed account of what garlic does for various organs in the human body:
1. Protection of the liver from toxic substances.
Garlic activates the cells of the liver & thereby protects the liver from toxic substances. It also rejuvenates a tired liver & promotes its normal functions.
2. Improvement of blood circulation.
When Allicin, a pungent oily liquid, (C3H5S)2O, with antibacterial properties present in garlic, is heated in the process of cooking the garlic, a substance called Ajoene, a chemical compound available from garlic, Allium Sativum, is formed. This substance has a suppressive effect on thrombi & blood cholesterol, so it is effective for the treatment of atherosclerosis & thrombosis.
3. Regulation of stomach function.
Allicin promotes the secretion of gastric juices by stimulating the mucous membrane of the stomach. Furthermore, it combines with proteins which can reduce excessive activity of the stomach. In addition,Aallicin reglates the functions of the stomach by activating the large intestine & thus cure both constipation & diarrhoea.
4. Promotion of insulin secretion.
Allicin combines with vitamin B1, Thiamine, to activate the function of the pancreas & thus promote insulin secretion. As a result, garlic is effective in the prevention or the cure of diabetes that is caused by a lack of insulin or by defective functioning of the pancreas.
5. Normalization of blood circulation.
Because it stimulates the brain nerves & controls the workings of the heart at a constant level, garlic stabilizes blood pressure. It is also capable of dissolving cholesterol & fatty substances inside blood vessels & therefore refreshing cells & the blood inside the body.
Today, there is worldwide scientific evidence to support the many health benefits that can be derived from the daily consumption of garlic.
Extensive tests on humans have concluded that a regular intake of garlic can:
• Lower total cholesterol, but raise the goodtype H D L cholesterol.
• Produce more “natural killer” cells in the blood that tackle infections & tumours.
• Lower blood pressure.
• Reduce the risk of blood clots that are responsible for most heart attacks & strokes.
• Destroy infection causing viruses & bacteria
Garlic is classified as both a herb & a vegetable. It can be found in products ranging from ice cream to dry rubs. the versatility of this herb / vegetable is seemingly endless.
Tips for cooking with garlic:
1. Before cooking, remove the exterior skin of the clove. There are many ways to do this. Strike the bulb with the broad side of a kitchen knife, use a rubber garlic rolling tube, soak the garlic in lukewarm water for 30 minutes or dip the cloves into boiling water for 30 seconds.
2. After skinning the garlic, select a cooking method that will result in the appropriate flavour. It can be sauted to create a nutty, savory taste, poached to create a mild flavor, oven roasted to bring out the nutty flavor with a caramelized quality, fried to create a crisp exterior or grilled to create a soft, smokey flavour.
3. Garlic is very sensitive to heat & will burn easily, especially when sautéing. Expose the garlic to heat just until the oil sizzles & then remove it. When cooking garlic with onions, start the onions first as they will take longer to cook.
Indeed, the first scientific report to study garlic & cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those which did not receive the injection survived only 2 months.