Garlic has been used for 5,000 years to stave off illness and physical ailments and discomfort. It's noted that Garlic boosts physical strength and intensity as well. Before antibiotics and medications for wounds came around, garlic was used for wound and bacteria clean up.
From a nutritional standpoint, garlic contains a large amount of manganese, vitamin B-6, selenium and vitamin C. Because most people don't eat enough garlic to reap these benfits and vitamin offering; it's most valuable for it's phytonutrient content. These nutrients are sulfur containing compounds called alliin and allicin. Some of the health findings and discoveries that have been made with garlic are improved blood pressure, decrease of plaque and calcification in arteries and improved cholesterol levels. Studies of men, women and
garlic intake have also shown that a higher garlic intake has greatly reduced their risk of esophageal , kidney and prostate cancer. Garlic has also been shown to slow down enzymes that cause inflamation , as well as lessening the pain of arthritis. For some more information on the health benefits and supplemental availability of garlic, you can check out www.i-Supplements.com.
When buying fresh garlic in the store, stay away from bulbs that have sprouts black discoloration or any obvious signs of being dried out. When cooking with it, you'll get a milder flavor if you leave the clove whole and intact. If you want a stronger flavor and the phytonutrient benefits of garlic, crush or mince it for more aroma and robust flavoring.
Garlic is more than an additive to a home cooked dish though; it's nutritional benefits , homeopathic remedies and positive health effects give it more appeal than ever!
