Garlic originated in Central Asia and is thought to have originated in China. It is grown and cultivated throughout the world and is used as both a spice and a vegetable.
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Garlic has been given a variety of names over the years and in different cultures, such as Russian penicillin or the natural antibiotic.
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Indeed, thousands of years ago it was used to treat various medical problems. The Bible and Talmud recommended meals with garlic: in the Talmud - at the Friday meal, and in the Bible - after the harvest.
The Chinese used it as a cure for depression, the Indians as an important stimulant for lack of appetite, weakness, coughs, skin diseases, rheumatism, hemorrhoids, etc. For the Egyptians, garlic was a central component of ancient medicine.
According to the clinical dietitian of the Dorot company - which specializes in the production of crushed garlic and frozen herbs - garlic was already used as a medicine in Western medicine in the Middle Ages and later reached Europe and the New World, where they learned to prepare infusions and mixtures with honey from it and use them to treat infections and the flu.
In Russia, doctors have prescribed it to treat respiratory diseases. Garlic excels in antibacterial activity, as gram-negative bacteria that cause diarrhea are very sensitive to garlic. "Chopped and crushed garlic slows down the growth of bacteria in food products, such as ground meat. Fresh garlic is also used as an external treatment against various infections.".
Because antibacterial activity decreases during storage and heating due to conversion to allicin, it is recommended to use fresh garlic.
Protects the liver
Studies have shown that garlic protects the liver and even protects against heavy metal toxicity and prevents the build-up of toxins in the blood that cause liver damage. Fresh garlic may also protect against alcoholic liver disease, as fresh garlic protects damaged liver tissue by enhancing antioxidant activity.
Protects the heart
A scientific review of clinical studies indicates that garlic plays a role in preventing or delaying the development of heart disease. Garlic is attributed with an effect on preventing and protecting against cardiovascular disease. This effect is related to the ability of garlic, as proven in laboratory studies, to reduce various risk factors, including blood lipids - lowering bad cholesterol and its oxidation, lowering triglycerides (blood fats), hypertension, blood clotting and inflammation, and platelet stickiness.
Reduces cholesterol
A series of studies conducted over the past decade have shown that garlic can be effective in reducing LDL, which is considered bad cholesterol. Lowering cholesterol means a significant reduction in the risk of dangerous heart events, and according to the study, one clove of garlic is enough to reduce cholesterol by 9 percent!
Treats high blood pressure
High blood pressure is a risk factor for cardiovascular disease. Blood pressure damages the walls of blood vessels and increases the risk of cholesterol deposits. Studies conducted over the years in the United States showed that garlic reduced blood pressure by 16.3 mmHg, compared to patients who did not receive garlic treatment.
Diabetes Balance
Garlic has been used in traditional medicine to treat diabetes. In a clinical study involving 60 people with type 2 diabetes who were treated with garlic pills as an adjunct to prescribed medications, blood sugar levels decreased by 3.21% compared to the group that did not receive garlic treatment.
Health and time-saving tip: Afraid of freezing and losing nutritional value?
The opposite is true – the amount of allicin, the active ingredient in garlic, increases during freezer storage and is even optimal after 60 days. At a low temperature of 4-6 degrees with a high humidity level of 80-90 percent, the amount of allicin is highest.
Instead of separating the garlic cloves and then peeling, washing, chopping, and crushing them, you can simply make sure that you always have fresh, chopped garlic tablets in the freezer and pull them out for use when needed.
