Written by Lis Thorolvsen
Garlic is first and foremost the natures antibiotics and has been known in the traditional medicine for hundreds of years. It is used frequently in cooking for its taste and is a common known ingredient worldwide. There is still many discussion whether garlic is a herb, spice or a vegetable, but garlic will in this article fall under our herbal lessons.
Herbal lessons # 3 – Ginseng the herb there fight against fatigue and support the body’s ability to handle stress // Herbal lesson # 2 – Stevia the alternative to sugar // Herbal lesson # 1 – Boost your immune system with Echinacea
Garlic contains the substance Allicin, which has anti-bacterial properties that are similar to penicillin. It is a natural antibiotic and is useful in treating many allergies to a broad spectrum of colds, flu to even fighting of parasites.
Due to the distinctive smell of garlic, this herb is also sold as tablets and capsules, and although it is not 100 % all natural it still has all the health benefits, however, if you enjoy the taste of fresh garlic, but are concerned about the smell, eating fresh parsley following a meal with garlic it will eliminate the distinctive odour of garlic.
Garlic is low in calories and rich in Vitamin C, Vitamin B6 and Manganese and many essential nutrients. Garlic contains many sulfur compounds which detoxify the body, boost the immune system, lower blood pressure and improve circulation. Garlic has also demonstrated anti-cancer, antibacterial, anti-fungal and anti-oxidant effects.
Eating garlic daily can reduce high blood pressure, blood sugar level, prevent an upcoming cold and eating high doses have shown to protect against organ damage from heavy metal toxicity.
With any infection or acne put a slice of garlic over the wound and cover and it will help eliminate the infection due to the anti-inflammatory compounds in the herb, or with a mouth infection, use garlic mixed with milk and parsley as a mouth wash to reduce the infection.
Garlic has been shown to decrease cardiovascular diseases and moderate cancer in the upper digestive tract, hence being used extensively in traditional medicine.
Garlic is an easy herb to cultivate and can be grown year-round in mild climates and in colder climates, cloves are planted in the autumn, about six weeks before the soil freezes, and then harvested in late spring or early summer. The cloves must, however, be planted deep enough to prevent freeze, which can cause mold or rot.
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Copyright 2017 Captain Lis wellness blog
Originally posted 2017-01-26 22:00:31.