Garlic is loaded with nearly 100 active chemical compounds including several potent antioxidants (compounds that reduce wear and tear of our body). The constituents contributing to its use in cooking and as a protective agent can be credited to a large extent to its numerous sulfur containing compounds, besides amino acids and a wide variety of vitamins and minerals. The spice is certainly known for its antibiotic, anti-clotting, decongestant, anti-cancer, anti-inflammatory, anti-hypertensive (lowering blood pressure), anti-fungal, antiviral, anti-oxidant and even cholesterol lowering properties.
Here are some popular garlic therapies:
* Boiled garlic: Asthma
* Garlic mashed, mixed in vinegar and then gargled: Tonsillitis
* Boiled garlic mixed with honey: Blisters
* Strong garlic infusion rubbed on temples: Headache
Getting the best from the garlic:
* To maximize garlicís nutritional power, chop or crush it 10 minutes before cooking, this allows allicin (sulfur compound) and its potent derivatives to be fully activated.
* Eat atleast 3 cloves of garlic everyday.
* Raw garlic is best
* Cook for not more than 10 minutes.
* While garlic does not have side effects, it may affect sensitive people