Garlic For Health And ... Beauty

Author: Leticia Celentano Time for reading: ~1 minutes Last Updated: August 08, 2022

What are the specific substances of garlic useful for and under what conditions are they extracted most optimally?

Why can a person eat garlic? Hardly the most appetizing food - yes, it gives a taste that makes us avoid it ... Probably, man has managed to notice its health benefits, which today science confirms.

What can garlic be good for? Garlic has the potential to protect and strengthen cardiovascular health. This is due to its most specific ingredient - allicin, which is involved in the production of nitric oxide. Nitric oxide dilates blood vessels, which in turn has a beneficial effect on blood pressure. Experts reveal that eating 2 cloves of garlic a day could have an effect and contribute to lowering blood pressure. Longer-term effects of spicy vegetables could also be sought, no doubt their better values, will improve heart health and slow down the bad effects of cardiovascular disease in old age.

Research shows that garlic is good for weight control and can help reduce it. Garlic affects the accumulation of fat and which is an absolute hit that reduces the bad effect of unhealthy eating, affecting the lipid profile of the blood and the condition of the liver.

Its antibiotic and antifungal properties are better known. In fact, the compounds in garlic stimulate the activity of the cells of the immune system - so foreign micro-invaders are caught in time and disarmed in time, and infection is not allowed in the body. Even scientists believe that garlic increases our chances of staying healthy in the cold and flu seasons. Its ingredients are also useful against other types of infectious agents.

Garlic is rich in minerals - manganese, magnesium, phosphorus and calcium, which are related to maintaining skin elasticity. Well-known nutritionists confirm its anti-aging effect.

To make the most of the beneficial ingredients of garlic, experts recommend crushing the garlic before adding it to the cooked dish. When pressed, its useful enzyme is released, which is otherwise "locked" in the healthy clove. If the garlic is cooked whole, the enzyme is simply lost.

There is another condition - before you start cooking, leave the necessary cloves at room temperature for at least 10 minutes. All this contributes to the absorption of 70% of the nutrients of garlic.

Garlic For Health And ... Beauty

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