Tuesday, September 25, 2007

Garlic: A food, herb, and medicinal plant

Garlic contains phosphorus, potassium, calcium, protein and significant amounts of vitamins B & C which makes it an essential part of any diet. In addition, it contains allacin which is a sulphur compound that has antibiotic and antifungal properties that the body does not build a resistance to. In order to release allacin the garlic clove must be cut or mashed. Also, the allicin in garlic would be rendered useless if it were exposed to unnecessarily high degrees of heat so try to add the minced or mashed garlic right before cooking is done and the food is ready to be served. The allicin in garlic is able to kill germs, disease, bacteria, and harmful viruses. Thus, we can see the effects of garlic on the heart: (a) kill infection in and around that area, and (b) help prevent coronary thrombosis (bloodclot in an artery near the heart), cardiac arrest, and palpitation (rapid heart beating) from occurring.

Garlic can be obtained in many forms though none is as flavorful and as effective as the fresh form. It can be found in powders and salts used for cooking also in pill forms for supplementing. Only the fresh, however, can be certain to provide the various health benefits.

Add garlic to pizza, spaghetti, salads and marinades.

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