What are the Medicinal or Health Benefits of Garlic (Allium Sativum)

Discover 8 Top Health benefits of garlic

Before we begin our discussion on the Health benefits of garlic, I will like us to first of all have a brief and general overview of Garlic.

What is Garlic?

The botanical name for Garlic is Allium Sativum.  Garlic  is a plant with a very strong  flavor which has been used for both culinary uses and medical purposes for hundreds of years. 


What is the Key Medicinal Ingredient in Garlic?
The key medicinal ingredient in garlic is allicin, which is known to have wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties.

Why do we need to take or eat Garlic?

What are the Benefits of Garlic?

We need to take or eat garlic not just for eating sake but for its medicinal and health benefits.  Research has shown that Garlic can be used to treat health problems like

1. High Cholestrol
2. Parasites
3. Respiratory problems
4. Poor digestion
5. Low energy

Research and studies on the various medicinal and health benefits of garlic  have shown  that frequent eating garlic helps to reduce  blood pressure.  This is very helpful for people or individuals who suffer high blood pressure.  It has also been shown that eating garlic helps in the control of blood sugar.  This is of great benefits to individuals who suffer from Diabetes Melitus.   In addition to these, eating garlic also help to reduce blood cholesterol, and boosts the immune system. 


Garlic consumption has also been found to reduce the risk of esophageal, stomach, and colon cancer, etc


Should I take Garlic Raw or Cooked?
It is nor advisable to take garlic in its raw form; this is because the enzyme necessary to produce allicin may be destroyed in the stomach before having any  effect on the body. For this reason, dried  garlic tablets are more suitable to take.


Studies have shown that other forms of garlic such as cooked garlic, pickled garlic, and aged garlic are also beneficial.

Health or Medicinal Uses of Garlic

1. Garlic is used in the treatment of allergies.
2. Garlic is used in the treatment of Coughs and Other throat irritations; 
3. Garlic is used in reducing the severity of upper respiratory tract infections.  
4. It is used in the regulation of blood sugar in Diabetes patients by increasing the release of insulin. in upper.
5. It is used in the reduction of blood pressure in hypertensive patients.
6. Taking 600-900mg of garlic everyday lowers cholesterol level in the body and reduces the formation of arterial plaque by 5 - 18 %
7. Garlic can be used to cure toothaches
8. Garlic can be used to fight warts and a number of skin problems.

Side Effects of Garlic

Individuals  who are allergic to garlic  may suffer from stomach irritation, heartburn, or flatulence.

Health Benefits of Garlic  |  Culinary Uses of Garlic | What is Garlic

What is Garlic

What is Garlic?  The botanical name of garlic is Allium sativum.  It is a species in the onion genus, Allium.  Close relatives of Garlic include the onion, shallot, leek, chive, and rakkyo.

 Garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. Garlic was known to Ancient Egyptians, and has been used throughout its history for both culinary and medicinal purposes. 

Read more about the History of Garlic at  http://en.wikipedia.org/wiki/Garlic

Health Benefits of Garlic  |  Culinary Uses of Garlic | What is Garlic

Culinary Uses of Garlic

What are the Culinary uses of Garlic?

• Garlic being crushed using a garlic press

• Garlic is widely used in most part of  the world for its pungent flavor as a seasoning.

• Garlic have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

• Other parts of the garlic plant are also edible.

•  The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten.

• Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America.

• The flavour of Garlic varies in intensity and aroma with the different cooking methods.

•  It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. 

• In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.

Health Benefits of Garlic  |  Culinary Uses of Garlic | What is Garlic