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Garlic provides a wide range of benefits to the cardiovascular system. It also has a broad spectrum of antimicrobial activity and is traditionally used in the treatment of respiratory infections. It is also a good expectorant.
Outstanding benefits of its consumption as a supplement:
High Blood Pressure :
Garlic is one of the most effective remedies for lowering blood pressure. Pressure and tension decrease with consumption, which relieves arterial spasms. It also slows the heart rate, easing symptoms such as dizziness, shortness of breath and gas formation in the digestive tract.
Circulatory effects:
More than 250 publications show that garlic improves cardiovascular activity. It can lower cholesterol and triglyceride levels in the blood, as well as slowing down the rate of clotting. It has antioxidant properties.
Antimicrobial actions:
Garlic has antibacterial, antiviral and antifungal properties. It may work against some intestinal parasites. Garlic has approximately 1% of the strength of action of penicillin, meaning it is not a substitute for antibiotics, but may be considered a good supplement for some bacterial infections.
Digestive System Disorders:
Garlic is one of the most beneficial foods for the digestive system. It aids in the elimination of toxins in the body. It stimulates peristaltic action and the secretion of gastric juices. Garlic cloves crushed with water or milk can improve digestion disorders. It has an antiseptic effect and is an excellent remedy for inflammations and other contagious diseases.
It is an excellent worm expelling agent. It has a relieving effect on various diarrhoeas. Problems such as colitis and many other intestinal disorders can be successfully treated with garlic capsules.
Skin disorders:
Garlic has also been used successfully for skin problems such as acne, garlic rubbed against scars caused by pimples improves healing. External use of garlic helps to cleanse the skin of pimples and blackheads.
Prevent cancer?
Demographic studies show that in areas where garlic is consumed the most, the risk of oesophageal and stomach cancer is considerably reduced. Animal studies show that some sulphur compounds in garlic inhibit the growth of some types of cancer such as breast cancer.
