Just what makes garlic
Known scientifically as
Allium sativum, garlic contains more than 100 biologically useful chemicals,
including substances with strange names as alliin, alliinase, allicin, S-allycysteine,
daillyl sulfide, ally methyl trisulfide. In fact, garlic has been used
medicinally for at least 3,000 years, but until recently, its benefits were
considered little more than folklore.
Garlic protects you
against Heart Disease.
Garlic can lower blood levels
of “total” cholesterol and, particularly, of the dangerous low-density
lipoprotein (LDL) form. Garlic is also an anticoagulant – a natural blood
thinner. Doctors in Germany, recently found that garlic could help patients
suffering from peripheral arterial occlusive disease, characterized by blood
clots in the legs.
Garlic also protects
Researchers have identified
three ways garlic protects against cancer: by directing inhibiting tumor cell
metabolism, by preventing the initiation and reproduction of cancer cells, and
by boosting a person’s immune system to more efficiently fight cancer cells.
Several studies have also shown that garlic reduces the risk of stomach cancer.
Garlic fights microbial
and fungal infections.
One way garlic works is by
promoting phagocytosis, the ability of white blood cells to fight infections.
Another way is by stimulating other immune cells, such as macrophages and
T-cells to fight bacterial and viral infections and to scavenge for cancer
Perth Lions Garlic Festival 2014,
2014,PO Box 20l03, Perth, Ontario Canada K7H 3M6