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Garlic: Garlic has long been known for its powerful health benefits. It is said to have cured everything from the common cold or flu to the “plague”. Garlic’s pungent sulfuric odor is known to virtually all people. As far as basic nutrients go, garlic has B6, C and tryptophan, selenium, potassium, phosphorus, B1, copper and some protein. Garlic is a member of the Allium family and contains a number of sulfur containing compounds called thiosulfinates (the best known of which is allicin), sulfoxides (the best known of which is alliin) and dithiins (ajoene). These compounds give garlic its renowned odoriferous nature. Numerous studies show that garlic lowers blood pressure, decreases platelet aggregation (stickiness), serum triglycerides and the “bad” or LDL cholesterol while increasing the”good” or HDL cholesterol. As a result of these actions garlic helps prevent atherosclerosis, and diabetes, as well as reducing the risk of heart attack and stroke. Garlic also inhibits coronary artery calcification that is a marker for plaque formation. Garlic is also a powerful antioxidant. Arterial plaque develops when cholesterol is oxidized and calcified so garlic is a major player in preventing the oxidation of cholesterol by its antioxidant protective capabilities. |
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