Benefits of Garlic Eaten Daily

May 31, 2016
To get all the benefits from eating garlic, if you plan to cook it you should chop it and let it sit for a moment first. This allows the allicin to be released so it’s not destroyed during the cooking process

“Garlic keeps the doctor away.” That old saying couldn’t be truer. Plenty of research affirms the benefits of garlic. Likewise, every new study finds even more benefits!

Numerous civilizations have used garlic for centuries (it was even recommended by Hippocrates, the father of medicine), and it’s very good for humans. Recent studies have indicated that eating four cloves of garlic a day can help prevent a variety of diseases.

Garlic, an ancient superfood

While they didn’t know specifics, the ancient Greeks used garlic due to its medicinal qualities.

Garlic belongs to the allium family (the same as onions and leeks) and contains a compound known as allicin, which can improve your overall health when consumed on a regular basis. Allicin is also responsible for garlic’s signature smell.

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Garlic contains manganese, vitamins B6 and C, selenium, and fiber.  Also, it contains few calories but plenty of protein.

Benefits of garlic

Eating a few cloves of garlic a day can help you in the following ways:

Prevent Alzheimer’s disease

This can also go for other degenerative diseases like dementia. This common ingredient contains antioxidants that can prevent the negative effects of free radicals.

Other benefits of garlic are that it can protect you against pH problems and boosts the number of enzymatic “cleansers” which help purify your bloodstream.

Lower cholesterol

Garlic is recommended for people who have bad cholesterol (LDL), as well as people who have a history of heart disease or heart attacks. It can help prevent heart disease, strokes, heart attacks, and high blood pressure.

Fight viruses

Woman with cold
Garlic can help quickly alleviate a cold or a sore throat. The duration of most symptoms can reduce by 70%. If you’re vulnerable to changes in the weather or get sick a lot in the winter, don’t hesitate to consume garlic on a regular basis.

Detoxifies the body

Heavy metals and other toxins build up in your body thanks to the food you eat or due to the exposure of contaminants in the environment. These can be eliminated with the consumption of sulfur, which is one of the components in garlic!

Studies of factory employees that are exposed to lead revealed that consuming garlic decreased the amount of this heavy metal by nearly 20%. This can lead to fewer headaches and fewer absences due to illness.

Improve bone health

4 xray
For women who have reached menopause, another one of the benefits of garlic is that it can reduce some of the common conditions with weakened bones. It affects how the body metabolizes estrogen, which could be an explanation for this unusual discovery.

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Improve physical performance

For centuries garlic has been used to combat fatigue and increase physical productivity. For example, the Olympians of ancient Greece ate garlic before a competition. Garlic can contribute to both physical and mental performance.

Other benefits of garlic

In addition to everything mentioned above, here are some additional reasons you should choose garlic:

  • To thin your blood
  • Prevent cancers of the stomach, esophagus, and colon
  • Improve your joint health (for example, in people with arthritis)
  • It opens the lungs
  • Help prevent kidney or urinary tract problems
  • It helps optimal liver function
  • Fight constipation
  • Eliminate parasites
  • Balance your blood sugar levels
  • To help treat herpes and eczema
  • Reduce anxiety and calms your nerves
  • Reduce uric acid levels, which can lead to gout and rheumatism
  • It helps treat varicose veins

Raw or cooked garlic?

Garlic cloves
Some studies indicate that in order to take advantage of all the benefits of garlic, it should be consumed directly from the clove — that is, uncooked. But other studies claim that if you cook garlic in a certain manner, it’s a better way to absorb its nutrients.

Garlic contains a lot of compounds. Some of them are active in the raw state and others need to be heated in order to “activate.” When you’re consuming garlic to help prevent cancer, for example, it’s recommended to cook it.

If you’re planning to cook garlic, one technique that prevents the loss of most nutrients is to first chop the garlic and let it sit for 45 minutes. This activates the allicin and keeps it from being destroyed when cooked. This means that you get the same benefits whether you eat it raw or cooked.

Eat four garlic cloves a day and become more attractive

According to a study done by the Scottish University of Stirling, men who eat garlic were considered more attractive to females participants. Why is that?

It all has to do with the aroma that’s expelled through the skin.

Researchers conducted this study by dividing male volunteers into three groups: one ate raw garlic, the second took garlic capsules, and the third had no garlic at all.

After doing some exercise, they asked the men to dry off their sweat with a towel. Then a group of women indicated the perceived levels of attractiveness, masculinity, and sympathy from smelling the towels.

According to the results, men who had eaten raw garlic had a pleasant, masculine, and sexier scent. The combination of hormones and other compounds released during exercise can have a positive effect on intimate relationships.

Garlic’s antimicrobial properties cause a sweeter odor to develop because they reduce the number of microorganisms that can cause an unpleasant smell, particularly when participating in physical activity.

  • Kim, J. S., Kang, O. J., & Gweon, O. C. (2013). Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps. Journal of Functional Foods.
  • Macpherson, L. J., Geierstanger, B. H., Viswanath, V., Bandell, M., Eid, S. R., Hwang, S. W., & Patapoutian, A. (2005). The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin. Current Biology.
  • Cavagnaro, P. F., Camargo, A., Galmarini, C. R., & Simon, P. W. (2007). Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content. Journal of Agricultural and Food Chemistry.