Anyone who knows me, knows I love to cook with garlic. There is something irresistible about the aroma of roasted garlic. It is used as a flavour booster in curries, stir fries, pizza toppings and pastas just to name a few. While garlic is a common ingredient in most kitchens, in ancient times it was highly valued for its health benefits which are still trusted in by many cultures today. Our ancestors have used it as a bug repellent, in medieval Europe they used it against the plague and the Egyptians would bury it with their dead.
Garlic has antibacterial and antifungal properties and is related to the onion family.The high sulphur content in garlic gives it antibiotic properties, helping to keep the digestive system clean by flushing out toxins. It also builds immunity against common colds and helps clear blocked arteries. Consuming garlic on a daily basis which I do, helps lower cholesterol levels because of the antioxidant properties of allicin, the pungent oily liquid present in garlic.
Something that I also found interesting is that rubbing crushed garlic extract on your scalp or massaging with garlic infused oil is known to prevent and even reverse hair loss.
I believe that garlic has a lot of health benefits and while it is used medicinally, it is best consumed raw but cooked also has its benefits.
I believe that garlic has got me through the flu season without getting sick and without having a flu shot.
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