Do You Hate Garlic Taste? This Little Tasting Agent May Actually Save Us All!

Garlic is one of the most popular medicinal vegetables. Despite its strong and, for some people unpleasant smell, the garlic has a long time use not only as a health food, but also as medicine. Garlic contains about 200 biologically active compounds, many of which are important in the prevention of many diseases. For example, the substance allicin, containing in the garlic has antiviral, antibacterial and antifungal action. In addition, garlic is rich in minerals, calcium, sulphur, phosphorus, iron, carbohydrates, essential oils sulphur, nitrogen substances, and vitamins A, C and vitamin B group (B1, B2, niacin, etc.).Garlic is an antioxidant because it is rich in amino acids containing sulphur. Today it is known that garlic is an important ally against infection, and often is recommended daily preventive to be taken with meals or in form of capsules of garlic extract.

Ingredient in garlic that act positively on our health and help us in certain diseases:

• Adenosine from garlic prevents blood clotting.
• Amino acids in the garlic reduce the “bad” cholesterol (LDL) in the plasma and increase the concentration of “good” cholesterol (HDL) and triglyceride levels, even at very consumption of fatty meals.
• Leads to a reduction of blood pressure from 5% to 10%.
• Improves digestion and the work of the stomach, the liver, kidney and prostate.
• Helps in the treatment of various illnesses in the lung, and is extremely effective for the treatment of influenza and bronchitis.\

Source: Universe of Nature