Garlic: Health Benefits, Therapeutic Benefits
Garlic is a close relative to onions, leeks and chives. It has been used since forever, mostly in cooking. Some have used it to prevent and relieve numerous conditions.
You may think that garlic is a herb, but it’s actually a vegetable.
Chefs use it to spice their food, and it will easily turn your ordinary meal into something exciting, tasty, and healthy. But, do you know that most of your fresh produce is irradiated? Exposed to radiation, yes, you got that right. As the Safe Food News reported back in 1994, “China has been exporting irradiated garlic.
Irradiation is the process of exposing raw and/or processed food to ionizing radiation, which claims to kill disease and pathogens and extend the shelf-life by altering a plant’s (clove’s) ability to sprout. This would be a marketing advantage and one reason the big U.S. producers were trying to prohibit the garlic imports.”
The FDA approves the irradiation of foods, so try to buy locally grown fruits and vegetables. Organic produce offers tons of health benefits, it doesn’t contain any toxins, and has a better taste than the irradiated stuff.
1. The Blood Purifier
Tired of covering up those zits with concealer every morning? It’s time to tackle the root cause of acne by purifying your blood from inside to get healthy skin on the outside. Take two cloves of raw garlic with some warm water everyday, early in the morning and consume a lot of water the entire day. If you’re looking to shed some pounds, squeeze the juice of half a lemon in a glass of luke warm water and have it with 2 cloves of garlic in the mornings. Garlic will help to cleanse your system and flush out toxins.
2. Cold and Flu
Garlic is going to provide you relief from that stubborn cold and flu (yes, they absolutely love you and never want to leave). Taking 2-3 cloves of raw or cooked garlic a day or sipping some garlic tea (with a touch of honey or ginger to lift up the taste) is not only going to relieve a stuffed nose and cure the cold but also build your immunity against these frequent visitors over time.
According to Dr. Shikha Sharma, Delhi-based Health and Wellness Expert, and founder of Nutrihealth says,” One of the earliest uses of garlic was by meat-eaters because it was believed that meat could cause infection which garlic could fight off from the body. More commonly used by labourers who are exposed to infections and disease-friendly environments till recently, its plethora of health benefits has made white-collar workers also take to it.”
She added, “Garlic can be added to hot stews, broths and soups to fight sinusitis, cold and flu. And garlic is best had in its raw state.”