Garlic Sensitivity

Learn more information about garlic sensitivity. In this article we'll discuss garlic sensitivity.

Garlic is the ideal example of the combined use of a plant as food and medicine . It is one of the most ancient medicines known to mankind and is a major ingredient in the menu of many cultures. Nowadays, it is best known for its positive effect on the cardiovascular system. Garlic has the ability to destroy various bacteria and viruses. Regular consumption protects against atherosclerosis, is used to prevent diseases of the coronary arteries.   

Nowadays, garlic is a cultivated plant that is almost non-existent in its wild form. It has been grown in the Middle East for 5,000 years. It has been used by ancient civilizations for respiratory problems, indigestion, weight loss, colds, tuberculosis.

The active ingredients of garlic have a strong antimicrobial effect. They inhibit the growth of many types of bacteria and fungi. Some of its ingredients have antitumor activity. The most important active ingredient in garlic is called allicin. This is an unstable substance that is activated only by chewing fresh garlic. Dried or heat-treated garlic loses much of its allicin. For this reason, it is recommended to use mostly raw garlic.  

Garlic is extremely useful for the cardiovascular system. It reduces the level of cholesterol and triglycerides, stops the adhesion of platelets, improves the elasticity of the arteries, has an antioxidant effect. It is used successfully to treat fungal infections, including Candida albicans, the most common cause of gastrointestinal, vaginal and oral fungal infections.   

Recent studies show that regular intake of garlic reduces the risk of cancer of the esophagus, stomach, and colon. It is important to note that garlic has the ability to lower blood pressure.

For good health, it is good to take 1-2 cloves of garlic a day. Acid or flatulence may occur in people sensitive to garlic. Patients taking anticoagulants and aspirin regularly should avoid the use of garlic. There are no known contraindications during pregnancy and lactation.