Garlic : Five Health Benefits

Famed for its medicinal properties, garlic is also a culinary staple in most kitchens. Here, we discover why.

What is garlic?
Garlic is one of the oldest cultivated plants in the world, and is a hardy perennial belonging to the Liliaceae family. Other members of this family include onions, leeks, chives and shallots. They are distinguished by their pungent aroma and distinctive flavour.

The bulb is the most commonly used part of the garlic plant and is typically composed of eight to 20 individual teardrop-shaped cloves enclosed in a white, parchment-like skin.

Nutritional Benefits
One clove (4g) of garlic provides
4Kcal / 16KJ
0.3g protein, 0.0g fat, 0.7g carbohydrates, 0.2g fibre, 25mg Potassium

Five health benefits of garlic
1. Contains compounds with medicinal properties

Much of garlic’s therapeutic acclaim is down to an active compound called allicin. This sulphur-containing compound gives garlic its pungent smell and distinctive taste. Luckily for us cooks, the action of chopping or crushing stimulates the production of allicin. But, it is thought that the application of heat may inhibit some of the perceived medicinal properties, making it best to add garlic late in the cooking process.

2. May reduce the risk of heart attacks
Much research has focused on garlic’s potential in reducing the risk of heart disease and helping to manage cholesterol levels. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and accumulate on artery walls; this means garlic acts like an anticoagulant and by so doing reduces the risk of heart attacks.
Garlic may also lower blood pressure through its ability to widen blood vessels,
allowing blood to flow more freely.

3. May have anti-cancer properties
The sulphurous compounds in garlic have been studied for their ability to inhibit cancerous cells and block tumours. That said, much of the evidence for garlic in relation to colon, prostate, oesophageal and renal cancer is observational, with only small numbers of subjects included in the studies. As a result, the effect garlic has in relation to cancer remains uncertain and more studies are needed.

4. Has antimicrobial and antifungal properties
Garlic has a long history of use as an infection fighter against viruses, bacteria and fungi. It has been referred to as ‘Russian penicillin’ to denote its antibacterial properties, which is once again attributed to the compound allicin. Some skin conditions, such as warts and insect bites, may also respond to garlic oil or a crushed raw garlic clove.

5. May support bone health
Animal studies suggest garlic may minimise bone loss by increasing oestrogen levels in female rodents. A study in post-menopausal women found a similar effect when a daily dose of dry garlic extract (equivalent to 2g of raw garlic) was consumed.
Studies also suggest the consumption of garlic may give some relief from the inflammatory symptoms of osteoarthritis.

Is garlic safe for everyone?
Garlic poses few safety issues and allergies are rare. If you take garlic supplements for cholesterol management, have your cholesterol levels checked after three months. The recommended daily amount of garlic ranges from ½-1 whole clove per day (around 3000-6000mcg of allicin).

Please note that some people may experience indigestion, intestinal gas or diarrhoea when taking high doses of garlic.

Above words by Jo Lewin, registered nutritionist.

You can see her original article with full research links here

Do you like to use garlic? 

The above is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider.

Related Post

Why You Should Rest Your Chopped Garlic for 5 Minutes Before Cooking, see here

Looking for recipe suggestions that use garlic

please see this post here

~ some pretty snowdrops ~

traditional January birth flower

Dear reader, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan