While many consumers seem to consume as much garlic as possible, there is still some confusion about the health benefits of this food staple. But unlike some commonly understood foods, including dairy and eggs, there is little evidence to support the long-held notion that they are a risk factor for developing certain diseases.
The human body contains an abundant amount of sulfur-producing bacteria, the sulfur-containing compounds that provide some benefits to your health are naturally occurring in garlic, and its use in the diet helps your body produce some important sulfur-absorbing compounds. The benefits are worth exploring. A study from the International Journal of Food Science and Technology demonstrated that adding garlic to the diets of mice resulted in reductions in some of the bacteria associated with colon cancer. The research team gave the mice a diet of normal chow mixed with minced fresh garlic. A month later, most of the tumors in the mice’s colons were gone. A similar study in humans showed that long-term consumption of 1 to 2 grams of garlic a day can decrease the occurrence of colorectal cancer by 30 percent.
Garlic may also reduce your risk of many types of cancer. Scientists from France and Japan found that garlic extract reduced the growth of human colon cancer cells in lab tests, and also prevented cancer from spreading. The scientists found that the cancer cell’s ability to reproduce and spread was reduced. While there isn’t a single study that shows garlic prevents cancer, the studies point to its potential to reduce inflammation, which can play a key role in the development of some forms of cancer. Sulfur also has anti-inflammatory properties, which can help prevent the formation of tumors in your colon. Eating red meat also has been linked to certain cancers, so reducing your intake of red meat and other animal products could also be an important strategy for reducing your risk of colon cancer.
If you choose to eat garlic, consider grinding or chopping it finely before incorporating it into your diet. Researchers at Virginia Commonwealth University found that the herbs are poorly absorbed into the body and may not be needed at all if you’re considering consuming garlic supplements. For more than 25 years, large-scale studies conducted by the Institute of Medicine have concluded that supplements containing more than 20 percent of a substance are probably not needed to get the intended health benefit.
Benefits of Garlic
- The nutritional benefits of garlic include the following:
- Anti-inflammatory properties
- Antioxidant properties
- Antiviral properties
- Helps with a sore throat
- Helpful for nail fungus and other skin conditions
- Also helpful for intestinal parasites and yeast infections
When garlic is cooked it releases its essential oils, which can cause allergies. Garlic in cooking is usually a good idea but if you are prone to severe reactions, it is better to avoid it.
garlic is difficult to digest, but it’s wonderful for brain function and prevents heart problems. Garlic is high in copper and this is a good thing for the brain as it is needed for proper development and balance of the neurotransmitters.”
“Garlic is good for liver health. There is research linking garlic to several cardiovascular diseases and strokes, heart failure, and even some cancers. The human body is made up of 60 different sulfur-containing molecules, and garlic is a good source of sulfur. Studies have shown that garlic has anti-cancerous, anti-inflammatory, and antioxidant properties that can prevent cancer. Garlic can even boost the immune system.”
“Garlic helps cleanse the urinary tract, clears out and removes tumors in the prostate, improves insulin sensitivity, and reduces blood sugar levels in diabetics. People also find it effective at lowering blood pressure, speeding wound healing, treating acne, stopping hair loss, and speeding up cell growth.”
“A lot of people are allergic to garlic. Some people will indeed react to garlic. Luckily, the majority of reactions are mild and transient and are not the garlic itself. The immune system reacts to the sulfur, sometimes creating an allergic reaction in the skin or mucous membranes. This reaction can cause redness, swelling, and irritation. Some people may also have a choking reaction when they eat or inhale the breath of a person who has garlic allergies.”
“Garlic is toxic in high doses. Its main effects are gastrointestinal, with nausea and vomiting. There have been reports of a short-term effect of mild bronchospasm and dizziness. Garlic is known to be an antagonist of testosterone, but more research is needed.”
“Garlic has been associated with pain and healing. Garlic is commonly used to treat inflammation of the colon, stimulate menstrual cycles, increase longevity, and stimulate appetite, among other things. Garlic has been used in healing ailments since the time of ancient Greece and Rome.”
“Garlic is a valuable antioxidant and contains many nutrients. Garlic is a source of allicin, a compound that has been shown to promote anti-inflammatory and antibacterial effects. Garlic is also a source of vitamin C, folate, and vitamin B6.”
“The yeast and yeasts in garlic can have a direct effect on the body. Studies have shown that drinking warm lemon juice with garlic may be beneficial to patients with certain types of digestive problems.”
“Garlic is a source of vitamin K, which is important for bone health and is essential for blood clotting. Garlic has a mild laxative effect, which can help flush out toxins from your system. Many garlic products also contain sulfur, which is helpful for the intestines and contributes to detoxification.”
“Garlic can have a rejuvenating effect on the skin and is a good source of vitamin A. Garlic is an effective anti-fungal for the skin, which means it will prevent fungal growth. Studies have shown that topical application of garlic can help to treat eczema and ringworm. It also helps fight acne, though further research is needed. Garlic is a good source of vitamin C, which is necessary for fighting off infections and reducing inflammation.”
“Garlic can protect against the flu and help to fight off bacteria, viruses, and fungi. It also has anti-inflammatory properties that can help keep you from getting sick. Studies have shown that garlic may protect against cancer. Garlic has been shown to kill the bacteria in bad breath and protect the gums and teeth. Garlic can be effective at relieving toothache and tooth decay.”
“People with certain health problems are sensitive to garlic. People with gastroesophageal reflux disease (GERD) may react to garlic in a similar way to how they may react to foods high in acidity. GERD may make garlic taste strong and have a bad smell to it. There have been reports of a stronger effect from red or black garlic than from white or yellow garlic, but this is not certain. GERD and other problems can cause a person to not be able to tolerate garlic, but it is possible to gradually increase the amount of garlic that is tolerated.”
“Garlic can help stimulate ovulation and a healthy menstrual cycle. Garlic has been shown to have an ovulatory effect. It is the most effective natural way to stimulate ovulation by a margin of more than 2 times.”
“There are two forms of garlic, organic and non-organic. Organic garlic has been grown without pesticides. There have been no studies done on the nutritional content of organic garlic, which is important since it has been found that organic foods often have a different nutritional composition. Studies have also shown that organic foods often have a lower glycemic index. However, organic foods also tend to have higher nutrient values than non-organic foods, and so when both are considered together, it seems that organic foods are a good choice for proper nutrition.”
“Garlic has many therapeutic uses, including in digestion, inflammation, nausea, bloating, healing wounds, and boosting the immune system. Garlic is an herb with many known benefits.”
“Raw garlic contains antibacterial, antiviral, anti-fungal, and antiseptic properties and has many other benefits. Raw garlic is often consumed as part of Chinese medicine to combat sore throats, reduce pain, and relieve skin conditions such as acne and eczema. Many people take raw garlic supplements or eat it raw because of its many medicinal benefits.”
“Garlic is a good source of vitamin A. Raw garlic has more vitamin A than spinach. It is also high in vitamin C, vitamin K, and folate.”
If You’re Addicted to the Smell of Garlic, This Is Why!
“Many people with an immune-based disorder or illness tolerate garlic and other strong spices better when they are cooked and strained.”
“Those with food sensitivities (sensitivities to foods) such as gluten, dairy, corn, soy, or sugar may find that eating garlic does not affect their reactions to other foods.”
“For those with food sensitivities, like celiac disease or wheat sensitivity, raw garlic can be helpful to help manage the symptoms of their condition. Raw garlic is very high in vitamin C and can help to balance the acidic nature of wheat-based foods.”
“Garlic can irritate the skin of people with eczema. People with eczema may find that garlic does not help to control the condition, though it may help manage some symptoms, such as itching and scratching.”
“People with GERD may have a stronger reaction to garlic, such as a more rapid heart rate or the inability to breathe.”
“People with heartburn or acid reflux can usually tolerate garlic better when it is heated to reduce its strong smell.”
“Eczema is an inflammatory skin condition that can be treated by applying an ointment with a garlic base. People with eczema who are sensitive to garlic may find that the ointment does not relieve their symptoms.”
“Celiac disease and wheat allergy can cause digestive problems when they are exposed to foods containing the wheat protein gluten. People with celiac disease may have more severe symptoms when exposed to wheat, such as diarrhea or constipation, than those without celiac disease. People with a wheat allergy may react to wheat proteins as well.”
“It is important to remember that not everyone responds the same to garlic. Some people have a strong reaction to the smell of garlic. Others may tolerate the taste better than others.”
“When there is a strong scent of garlic, people who have negative reactions to it may experience an allergic response. It is also important to mention that garlic is naturally sweet and therefore it may taste sweet to some people. However, when cooked and strained it is not the same as raw garlic. Therefore, eating a small amount of raw garlic should not cause a reaction.”
“During pregnancy, garlic may cause nausea, diarrhea, and cramping.”
“Some people who are allergic to garlic may experience irritation or swelling of the mouth or throat, stomach pain, vomiting, nausea, diarrhea, and the muscles of the chest and abdominal area.”
How to Add Garlic to Your Diet
“Garlic is a flavorful and healthy addition to many dishes. In most cases, the taste is not intense, but rather sweet and mellow.”It is easy to include garlic in various dishes because it is a natural herb. Garlic can be added raw or cooked and eaten raw as well.”Most recipes do not call for much garlic, so you may choose to use less of it than called for.”Garlic is easily available in grocery stores. When buying large bulbs, look for the ‘clean’ and unblemished leaves, as the more the garlic has been processed, the more the garlic will have taken on the flavor and scent of the process.”
“Make sure that you purchase garlic that is freshly harvested and has not been opened. The pungent odor of spoiled garlic can be more potent than you might think.”When you are cooking a dish, start with a small amount of garlic and slowly add more as the dish cooks.”
“Like other foods that have a strong smell, garlic does not go bad.”
“Enjoy garlic in a variety of dishes. Some great ways to enjoy garlic include in soups and stews, in stir-fries, grilled meats, and with pasta. Try adding it to your next sandwich and salad.”
