Why Include Garlic In Your Cooking?

Garlic
Garlic Pods and Whole ones

Let food be thy medicine, and medicine be thy food.” – Hippocrates, Greek Physician

Hippocrates also known as the father of the modern medicine, used to prescribe garlic to treat various ailments. Today, modern medical science has scientifically confirmed that various health benefits of eating  garlic.

Garlic is closely related to shallots and onions, and also contains allicin. Therefore, it belongs to the Allium family.  Throughout the ancient history of the various world cultures including that of Asians, Chinese and Indian, Egyptians, Greeks, Romans and Babylonians have documented the usage of garlic.

Nutritional Facts about Garlic

This vegetable hardly has very few calories.  One ounce of garlic contains

  • 15% of Vitamin C
  • 16% of Selenium
  • 17% of Vitamin B6
  • 23% of Manganese
  • 1 gram of Fiber
  • 8 grams of Protein
  • 9 grams of Carbohydrates

Additionally, it has small amounts of calcium, potassium, copper, iron, phosphorus and vitamin B1.

Benefits of Eating Garlic

 

Apart from adding taste and flavor to the food, garlic has myriad health benefits. Have a look.

  • Boost immune system

Including this vegetable as an ingredient in your cooking can boost the immune system. Studies have revealed that regular consumption of garlic extract in concentrated form can reduce the numbers of days you are sick with flu or cold.

Note: Boil a small cup of milk with a couple of flakes of garlic and a pinch of turmeric. Add sugar if you want. Strain it through a filter and have it before going to bed. It will keep cold and cough at bay.

  • Lowers the risk of cardio-vascular diseases

Studies have revealed that regular consumption of garlic will significantly reduce the blood pressure in those who are suffering with high blood pressure. If you are not interested in have garlic supplements, have four cloves of the healthy vegetable every day.

  • Improves cholesterol levels

This bulb vegetable will reduce the overall cholesterol level including the LDL cholesterol while not affecting the HDL, the good cholesterol.

  • Rich source of antioxidants

This vegetable has antioxidants that lowers the risk of dementia and Alzheimer’s disease. Additionally, the antioxidants also prevent aging and cell damage.

Other benefits include the longevity of life, reduced fatigue after strenuous exercises, and detoxification of heavy metals in the body. Additionally, it improves the bone health in women by increasing the estrogen levels.