The composition of garlic contains fiber, fats, proteins,carbohydrate, ascorbic acid, ash, and a huge range of macro- and microelements: potassium, sodium, calcium, manganese, iron, magnesium, iodine, zinc and phosphorus, as well as vitamins C, B, P, D, sulfur compounds, essential oil and phytoncides.
The presence of sulfur is very important, sincesulfur-containing substances have amazing properties. Scientists have counted in garlic more than 100 sulfur-containing components. Sulphides provide garlic juice in the fight against staphylococci, typhus and dysentery, countless pathogenic yeasts and fungi. Garlic, whose useful properties are undeniable, contain such sulphides that can stick together poisonous molecules, until they could have harmful effects on the human body. Garlic is so powerful that the molecules of poison turn into inert, passive, and the body displays them.
Another garlic, useful properties of which allknown, contains other important compounds for humans: alliicin, adenosine, allixin, pectins, trisulphide, jehoen, diallyl, etc. These substances well neutralize many pathogens of infection, have a visible antitumor effect (there is evidence that garlic has useful properties in cancer ), lower the amount of sugar in the blood, reduce the cholesterol, prevent the rapid clotting of blood and the appearance of thrombi, eliminate the harmful effects of stressful conditions.
Researchers discovered amazing therapeuticproperties of garlic - its constituents are able to reduce the synthesis of nitrosamines, which are very much like "notorious" carcinogens. In addition, garlic contains a sufficient amount of selenium and other substances from the genus of antioxidants. They protect DNA molecules from attacking free radicals and other chemical aggressors, preventing mutations in proto-oncogenes from appearing. In this regard, garlic, the useful properties of which are quite understandable, should also be considered an anti-cancer drug - data of epidemiological studies also say that: in states where garlic is considered a traditional element of national cuisine, the incidence of cancer is much lower compared to other countries where garlic is consumed less.
Garlic clears the voice and throat, is useful in asthma,partial paralysis of the face, forgetfulness and with many nervous diseases. Garlic helps with joint diseases, gout, sciatica. It works well for diseases of the spleen, constipation, stomach diseases, ulcers in the lungs - these are the properties of garlic.
Garlic improves the secretion of the liver, stomach, intestines, increases appetite, has a diuretic, antimicrobial, antihelminthic, antispasmodic, analgesic, anti-atherogenic effect.
Very often alcohol distillation is used andtincture of garlic, thereby strengthening the secretory and motor functions of the digestive system. Proved: anti-inflammatory and antiviral effect of garlic, for example, it helps in the prevention of influenza, fights with fermentation in the intestine.
Thanks to the remarkable effect on the stomach,garlic, the useful properties of which we are considering, is a wonderful seasoning, though because of the strong smell, many do not apply it. Still, we will advise everyone a little, but always add garlic to the food. Dishes will be better absorbed, while they will acquire a very refined taste.
People perceive garlic in different ways. One person can eat very much, another will be quite a small amount. How personally you perceive it, you can establish only by experiment. A newcomer will simply have to grate a little bread with a garlic clove and put a slice of cheese or sausage on top. You can also put garlic in different salads and side dishes, it will add to the taste of dishes of special piquancy. Do not take garlic only on the palatability and fragrance qualities, rather it is necessary to consider its irreplaceable healing properties.
