Things you probably never knew about garlic, and absolutely should
What are the medicinal and gastronomic benefits of garlic?Updated on October 23, 2020, Seytoo
Garlic is an herbaceous plant whose bulb called “garlic head” is made up of about fifteen cloves called "cloves." Its name comes from the Latin “allium” itself derived from a Greek word meaning “to spring from” in reference to the cloves which seem to spring from the bulb.
Garlic cultivation has been practiced in temperate and subtropical regions all over the world and has been so since ancient times.
Garlic has remarkable medicinal properties on the body. This condiment is a precious ally of health.
First, it contains natural antibiotics that fight pathogenic gut bacteria and intestinal worms.
Next, garlic, through its components, strengthens the fighting spirit of the immune system and effectively fights against cancers of the colon, stomach, breast and skin.
In addition, by thinning the blood, it lowers blood pressure and reduces cardiovascular risks. But it is also a natural remedy for the flu and respiratory problems in general, because thanks to the iodine and the silica it contains, garlic dilates the capillaries.
Finally, garlic is known as a snake repellent and poison control. This is why, in China and in certain Third World countries, the clove of garlic is a real talisman against poison.
Because of all these benefits, it is recommended in herbal medicine to consume one to two cloves of garlic per day for an adult. At this dose, you avoid all the harmful effects such as those that people who suffer from low blood sugar may experience, as garlic also has hypoglycemic power. Thus, overall we can consider garlic as a guarantee of long life, especially if we trust a study concluding that most centenarians were heavy consumers of garlic.
This natural remedy is also very popular in cooking and it is the ingredient that gives incomparable aroma to many dishes around the world. It is eaten raw or cooked, chopped, pounded or whole, peeled or "in a shirt", that is to say coated with its thin skin. We rub it on toast or prick the meat to flavor the flesh, and especially garlic is used to add flavor to the rice and the fish.