Garlic Print

“Almighty Healer garlic” or “Universal Doctor”, these are few of the names of garlic.
According to the latest data from Japanese researchers 100 g garlic contains: 30.8 g carbohydrates (i.e. variety of starch and sugar), 6.2 g protein, 1.5 g fiber, 0.2 g fat, 0.15 iron, 0.2 g phosphorus, 0.15 g ascorbic acid. Relatively recently it has found that garlic contains the rare natural element germanium with antitumor activity. You do not have to be a specialist to understand how precious these substances - for the brain, bones and skin and general mood.
Those who eat 3 cloves garlic the daily manage to:
-    get rid of common colds and viral infections;
-    reduce blood clotting and, consequently, the formation of blood clots;
-    cure virtually all forms of asthenia;
-    eliminate fatigue;
-    stabilize the operation of the colon;
-    remove corns, warts and papillomas;
-    prevent tumor formation
Garlic has been used as food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built. In the early 18th century in France gravediggers drank crushed garlic in wine, believing that it would protect them from the plague that killed many people in Europe. During both World Wars I and II, soldiers were given garlic to prevent gangrene. Today garlic is used to help prevent cardiovascular disease, including atherosclerosis or hardening of the arteries (plaque accumulation in the arteries that can block blood flow and can lead to heart attack or stroke), high blood pressure, and to strengthen the immune system. Garlic may help prevent cancer.
Garlic is rich in antioxidants that destroy free radicals - particles that can damage cell membranes and DNA, and may contribute to the aging process and the development of many diseases, including cardiovascular disease and cancer. Antioxidants neutralize free radicals and may reduce or even help prevent some of the damage they cause over time.
Garlic is a perennial bulbous vegetable from the Alliums family, genus Onions. It was obtained as a result of cultural selection and grows in Southeast Asia. This vegetable has a distinctive long and narrow flat leaves and the bulb has external, mostly white layers, like onions. Inside there are 2 to 20 cloves, and each of them from a botanical point of view is a single bulb - an underground structure comprised of thickened leaf bases. Aerial parts of the plant are sometimes used for food, especially while they are young and tender. Raw garlic is characterized by a strong spicy scent that softens considerably during thermal processing.
For thousands of years garlic is mentioned in various medical sources as a universal panacea for the treatment of any disease and against ... vampires and evil creatures. It is no accident that Pythagoras called it the "king of all spices" because no other plant in the world successfully treated humanity from antiquity to the present day. There are data to show that it was used 2000-3000 BC, and archaeologists say in Sumer garlic was used for its antiseptic properties. Garlic has been found in the tomb of Tutankhamun, and the Greek Olympic athletes regularly consumed this vegetable. Chinese merchants carry garlic in Europe and the Middle East. Even the founder of modern medicine - Hippocrates prescribed garlic to his patients for bronchitis and pneumonia.
This vegetable contains over 200 bioactive compounds, the most important of which are alliin and allicin. Alliin is an organic compound, its molecule contains sulfur. It is a derivative of amino acids and has no flavor. When garlic is crushed, the enzyme allinase turns alliin into allicin, which gives the characteristic flavor and flair of garlic. It is important to note that the release of allicin is proportional to mechanical processing. But it is an unstable compound and heat treatment breaks it thus significantly reducing flair and the smell of garlic.
It is scientifically proven that allicin is an extremely powerful antibacterial agent, and the bactericidal activity of 1 mg allicin is equal to 15 units of penicillin. Allicin is the main active ingredient in many supplements, some of which have been successfully combined with parsley, which is pronounced diuretic properties and helps cleanse the kidneys and gall bladder, and for prevention.
ESCOP (The European Scientific Cooperative on Phytotherapy) recommends 2 to 4 grams of garlic or 2 to 4 ml garlic tincture (1:5 solution in 45% ethanol) per day for the prevention and treatment of infections of the upper respiratory tract.