For better health... you need garlic...

There are many of our favorite dishes which we can't do without garlic and we wouldn't get the same taste without using it in it. So many studies are being done to discover its benefits.

The many health benefits of garlic:

1- Cardiovascular health

Garlic's protection for heart health is multifaceted. Sulfur compounds from garlic can be used to produce hydrogen sulfide gas inside the body, which has been found to dilate blood vessels and keep them relaxed, thus helping to manage blood pressure. In addition, garlic has been shown to lower cholesterol and triglyceride levels. Garlic contains excellent phytonutrients that have antioxidant and anti-inflammatory effects in blood vessels and blood cells and anticoagulant properties.

2- Anti-cancer and anti-oxidant effects

A population-based study has found an inverse relationship between garlic intake and cancer rates. It has been shown that the sulfur compounds in garlic inhibit the growth of cancer cells, stimulate their death, and prevent blood vessels from forming inside cancer cells.

Although not present in garlic in large quantities, garlic contains many nutrients that have an antioxidant role such as vitamin C, manganese, and selenium.

3- Improved bioavailability of iron and zinc

Researchers in India studied the effect of raw or cooked garlic and onions on grains and legumes, which are stapled ingredients in local cuisine, and found that both garlic and raw or cooked onions improve the bioavailability of iron and zinc.

Antimicrobial properties and immune-boosting effects

While it is still in its early stages, research is underway on the potential use of garlic as an antiseptic in infections that cannot be treated with current antibiotics, as well as in the control of H.pylori, which is associated with stomach ulcers.

How cooking can change the health effects of garlic

While raw garlic has effective health properties and a stronger taste, some find the strong taste of raw garlic unpleasant. Fortunately, garlic cooked using quick and simple cooking methods still retains a lot of its vital properties. When it comes to the method of preparation, crushing or chopping garlic activates enzymes that give many health benefits, while boiling or microwave-cooking of whole garlic cloves will inactivate many of these enzymes.

Studies have shown that garlic is more effective in its whole form rather than the extract (powdered or powdered), which is the added reason to use more garlic in cooking rather than supplementing with it.

Finally

When something as strong and delicious as garlic has so many health benefits, we shouldn't stop buying and using it. Use garlic in salads, soups, and main dishes. The same garlic may be annoying, but it is very good for your health.

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