Health Benefits of Garlic

Health benefits of Garlic

Since the cold and flu season seams to be in full force, I've been adding extra garlic to my foods. It's supports the immune system with it's antimicrobial, antibacterial, and antiviral benefits that come from it's anti-inflammatory and anti-oxidant compounds, as well as the sulfur containing compounds, most notably; allin, allicin, and allixin.
Oh, the benefits don't stop there, there are so many more. Here's some good ones;

• May help kill the overgrowth of H. pylori; which if left untreated causes stomach ulcers and contributes to symptoms of GERD.
• Fights against yeast over growth, candida albicans
• Contains diallyl sulfides, which have been shown to help increase ferroportin, a protein involved in iron stores and availability.
• May help with the absorption of iron. 
• Good source of selenium, which is an antioxidant great for inflammation.
• Anti-cancer protection, from the sulfur-containing compounds.
• Sulfur-containing molecules in garlic help our cardiovascular systems by expanding our blood vessels.
• Has been shown to help decrease overall cholesterol and triglycerides, by protecting the body from oxidative damage and blood vessel damage. 
• The sulfur-containing compounds in garlic are responsible for most of the cardiovascular and cholesterol lowering benefits.

Tips;

• Once chopped, allow it to sit for at least 5 minutes (10 for optimal retaining of the nutrients) before cooking. It’s been shown to increase the health benefits. 

• Read my post Fight the First Signs of the Cold/Flu for more nutritional and self-care information.