Surprisingly, the way garlic is prepared appears to affect its healing qualities. When the clove is cut or crushed, an enzyme contained within the plant cells combines with an amino acid. This creates a new compound, called allicin, which has been shown to kill 23 types of bacteria, including salmonella. When garlic is heated, a different compound is formed that is a good blood-thinning agent, preventing arteries clogging, avoiding blood clots that could lead to heart attack or stroke, and reducing blood pressure and bad cholesterol levels. Garlic may even prevent cancer because it contains vitamins such as C, A and B, which stimulate the immune system to eliminate toxins and combat cancer producing substances.
As a cholesterol reducer
In
studies of people with high cholesterol (over 200), one-half to one
whole garlic clove daily typically lowered their levels by about 9
percent. Benefits showed up within a month and was also achieved with
garlic supplements. Research also suggests that two cloves of garlic a
day might be as potent as some cholesterol-lowering drugs.
As an artery protector
Garlic prevents bad-type LDL cholesterol from oxidizing, a process that
initiates plaque buildup on artery walls, which can lead to clogging,
heart attack and stroke. The theory is that unoxidized cholesterol is
not very harmful. In a study by University of Kansas researchers,
taking 600 milligrams of powdered garlic every day for two weeks
reduced LDL oxidation by a remarkable 34 percent. So garlic eaters
might have less harmful cholesterol than non-garlic eaters with
identical cholesterol counts might.
As a blood thinner
Studies suggest that garlic compounds help thin the blood. Raw garlic
(three cloves a day) improved clot-dissolving activity by about 20
percent in a double-blind study of medical students in India. Cooking
garlic might enhance its anti-clotting activity.
As a cancer blocker
Much
research shows that garlic contains many chemicals that in laboratory
animals, block cancers of every type, including breast, liver and
colon. Dedicated garlic eaters may escape certain cancers. In a recent
study of 42,000 older women in Iowa, those who ate garlic more than
once a week were half as likely to develop colon cancer as non-garlic
eaters.
As an infection fighter
Garlic
kills viruses responsible for colds and the flu. Eat garlic when you
feel a sore throat coming on and you may not even get sick. (Eat garlic
when you're stuffed up, too: It acts as a decongestant.) Other studies
suggest that garlic can increase immune functioning by stimulating
infection-fighting T-cells.
To get the most benefit
Buy unpacked garlic, so you can feel the bulb. It should be solid, not
light, airy or dried out. Press the cloves with your fingertips to be
sure they're firm. Look for large-cloved bulbs in which the outer skin
is tight, unbroken and free of soft spots.
Keep garlic in a cool, dry place. Store it in any container that allows good air circulation, such as special ceramic garlic jars with vent holes or any glass jar, small box, basket or similar container, loosely covered. Most experts do not advise refrigerating garlic. Peeled garlic cloves, tightly wrapped, can become moldy rather quickly in the refrigerator. Freezing, also, ruins uncooked garlic. Cloves that have sprouted are all right to use but may be milder in taste.
Raw or cooked?
For
anti-bacterial or anti-viral effect, only raw garlic will do. Both raw
and cooked garlic seem to have cardiovascular, decongestive and
anti-cancer benefits.
Eating more than three raw cloves a day can cause gas, bloating, diarrhea and fever in some people. Cooked garlic is gentler on the stomach.
All garlic (crushed, chopped in jars, paste, even garlic powder off the spice shelf) can have health benefits
