Because of its strong flavor, garlic is one of the most used ingredients in gastronomic culture and one of the most commonly used vegetables in Mediterranean cuisine. Its use goes back centuries, and there are documents that confirm not only its use as a cooking ingredient, but also as a healing agent.
In the ancient societies of Greece, Rome, and Egypt, garlic possessed energizing benefits. In the Middle Ages, people started using it therapeutically, because of its antiseptic properties. And it is common knowledge that during the First World War, in the absence of medication, it was used to disinfect wounds.
Definitive confirmation of its benefits came to light in the 1940s, when Dr. Arthur Stoll, a Nobel Prize-winning Swiss physician, discovered one of the basic components of garlic: allicin, which has strong bactericidal fighting properties. Since then, numerous studies have been carried out regarding the therapeutic properties of garlic, which have already been scientifically proven.
Garlic’s health benefits
- It is anti-inflammatory.
- It helps fight against a large number of fungi, bacteria and viruses.
- Diuretic properties, which helps in cases of hypertension and cardiovascular risk.
- Because of its anticoagulant and vasodilatory properties, its use is recommended for people suffering from varicose veins, cholesterol, or heart disease.
- It can be used as a topical antiseptic (prevention of infections).
- It increases bronchial secretions due to its expectorant and disinfectant properties. Therefore, it is highly recommended for the treatment of congestion and respiratory infections such as colds or colds.
- It increases levels of insulin and regulates sugar, beneficial for people with diabetes.
- Some studies indicate that it favors the production of serotonin, important for fighting stress and depression.
- Its consumption is recommended in cases of intestinal parasitosis, dysenteries and other gastrointestinal infections.
- It favors rest.
Whether raw or cooked, it’s clear that garlic should remain an important ingredient in our diet for its delicious taste and, as we have shown in this article, for its many health benefits.