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The Health Benefits of Garlic

by Gab Billones


When we talk about garlic, many of us would associate it in its culinary uses. We think of it as the spice that makes fried rice extra yummy, as the appetizing aroma of almost every dish, and as the perfect complement to onion and anything delicious that we can think of. We even associate it as one of the paraphernalia used by vampire slayers. Coupled with the crazy idea that it can kill ward off vampires, garlic can actually guard us against sicknesses.


Garlic, as one of nature’s most potent herb, has long been used in treating many kinds of ailments. Its therapeutic properties had been tested and proven throughout the years, dating back to almost 5,000 years ago in China and India.  Along with its culinary feat, there’s really no wonder why the sourcing of it is extremely easy in most countries.

Garlic is one of the healthy alternatives for food supplements in building and maintaining our optimum health. It has the ability to stimulate the growth of cells, enabling our body to rejuvenate. It also helps in reducing the clot in our blood vessel and in maintaining it healthy, making instances of hypertension and other similar problems become unlikely to happen.

Another benefit of it is its anti-bacterial effects. Before the discovery of penicillin by Alexander Fleming, garlic had already existed as a cure for bacterial infections. It is also a potent aid against common colds. One clover a day can pack you with vitamins such as vitamins A, B and C, as well as a vast array of minerals to strengthen your immune system.

Despite being in the ailing business for a long time already, garlic never fails to deliver outstanding benefits .Just recently, a research from the Jiangsu Provincial Center for Disease Control and Prevention in China had discovered that eating raw garlic might actually help prevent lung cancer, along with other various chronic health problems.

The researchers believed these benefits are all connected to a chemical known as Allicin – a sulfur-bearing compound produced when you chew, crush or cut the cloves. The said chemical is the one responsible for its antibiotic properties and its ability to reduce the damage caused by free radicals to the body’s cell.

According to the data gathered from the study, eating raw garlic can reduce the risk of having a lung cancer by about 40%. The study is based on a data that consists of about 1424 lung cancer patients and 4,500 healthy adults collected from 2003 to 2010. In general, frequent consumption of it by non-smokers shows a 44% decrease in risk of having a cancer. For those who smoked, incorporating raw garlic into their diets shows a potential 30% decrease in the risk.

This defensive effect from eating raw garlic on the course of lung cancer came from the results reported in an in vitro and in vivo experiments. With this, epidemiological studies are ongoing to further test the claim. Also, the researchers are trying whether the same nutritional benefits can be attained if the garlic is cooked.

A lot of scientists were able to prove the therapeutic properties of the life-saving garlic. According to a study by GreenMedInfo.com, it can kill the Multi-drug Resistant Tuberculosis (MDR-TB). It also has one of the most powerful pathogen-killing properties, killing the bacteria and viruses that cause Herpes, Cholera, Peridontal Infection and many more.

Along with honey, apple and turmeric, garlic is considered as one of the healthiest food medicines that could possibly save your life.


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