Anyone who knows me well knows that I’m a big foodie. I like to treat every occasion, whether it’s a birthday or even just a good day, as an opportunity to cook up something new.
Many of my recipes for lunch and dinner start with this allium that is said to be one of the most important foods in the world. The ingredient? Garlic.
However, many of my friends have told me they’re not very big on garlic. But recent research might be enough to convince them and you to add garlic to your daily diet. Research has found that garlic might just be one of the most promising natural remedies for 160 different diseases including 14 kinds of cancer!
It’s believed that making garlic more widely available can prevent millions of deaths annually. Garlic has been shown to be effective at treating three of the most common causes of death in the world: infections, cardiovascular diseases and cancers.
Garlic’s Effect on Infections
Research has found that garlic possesses potent antibacterial, antifungal, and antiviral effects that has been confirmed to kill many infections responsible for millions of deaths in undeveloped countries. This includes (among many others) HIV-1, Herpes Simplex 1 and 2, candida, and H. Pylori infections.
Given how many people die from complications spurred by infection, the potent anti-microbial effect of garlic makes it a great preventative and treatment. You have to wonder why garlic isn’t being used enough.
Garlic’s Effect on Cardiovascular Diseases
- Protect your body from damaging free radicals
- Reduce inflammation in your blood vessels
- Prevent clotting
- Reduces your blood pressure and cholesterol
Garlic’s Effect on Cancers
Quite possibly the most promising effects of garlic apply to cancers. Further studies are needed before we can fully claim garlic as a treatment for cancer, but recent research (likethis study on breast cancer) shows we’re moving in the right direction. Garlic has been shown to fight these cancers:
- Breast cancer
- Colon cancer
- Liver cancer
- Pancreatic cancer
- Basal cell carcinoma
- Endometrial cancer
- Cervical cancer
How to Prepare Garlic
It may be obvious to you that you can (and should) take garlic in your meals. But did you know you could eat garlic raw? A 2013 study from the journal Food and Chemical Toxicology found that the anti-inflammatory effects of garlic was much stronger when taken raw. Of course, not everyone can stomach raw garlic. Luckily, there’s a way to get almost the same effect of raw garlic out of your cooked garlic.
Here’s my secret: mince, dice, or chop your garlic as you normally would… and then wait. It’s been found that one of the active compounds of garlic, allicin, is produced when you chop or crush garlic. Letting your garlic sit for at least 5 minutes before cooking gives the garlic time to produce allicin, the source of many of garlic’s health benefits.
Now that you’ve gotten that technique down pat (it’s not too difficult!), try this simple method to peeling your garlic and then try out some recipes. Give this article a read to find out the recommended dosage of garlic and get started!
Instead of being reactive to infections, heart diseases, and cancers, be proactive by using garlic!