What’s with garlic when I always add garlic near the end of the recipe? Garlic is my sudden desire for salt, aside from I like the way it smells when sautéed and baked, it is the most unbeatable flavoring agent that has a lot of health benefits. Whether it’s fresh crushed, dried, flaked, or oiled, you choose as long as it’s garlic – it causes no harm.

Garlic is a herb that belongs to the onion family and is eaten as a vegetable. Originated in Central Asia, it has since then become a staple food in Europe and medicine in most Ancient Greeks. Garlic is a popular ingredient consisting of smaller bulbs or cloves in one head. Its skin is papery, and I love the sound when I’m crashing each.

This flavoring agent can be stored in a dry, cool, and dark place that is well ventilated. It can be consumed 4 to 6 months right after the harvest but is best to cook within a few weeks to maintain its smell and taste.

In Greece, Hippocrates who is also known as the “Father of Western medicine,” recommended garlic for a range of illnesses and conditions. Based on research, it offers numerous health benefits due to its sulfur compounds.

And to navigate you to what my taste buds say when I eat garlic is because aside from making our dishes tastier, it touts numerous health benefits. For starters, it’s an excellent source of Vitamin C, selenium, fiber, manganese, and zinc which support the immune system. It also has various other nutrients including calcium, copper, potassium, phosphorus, iron, and vitamin B1.

If you want to achieve any of these, be pleased with this effort. Surely, you’ll end up storing garlic the next day! So, to tell you more here’s what I found:

It Prevents Sickness Like The Common Cold

A study from St. Joseph Family Medicine Residency, Indiana reported that “Regular use of garlic may decrease the frequency of colds in adults, but has no effect on the duration of symptoms.” Garlic supplements are also known to boost the immune system. Another study revealed that a high dose of aged garlic extract decreased the number of sick days of the cold or flu by 61%.

It Lowers The Risk Of Hypertension

Garlic is commonly used for conditions related to the heart and blood, due to high blood pressure causing heart attacks and strokes. Some studies suggest high doses of garlic reduce blood pressure, in one study 600–1,500 mg of aged garlic extract was found to be as effective as the drug Atenolol at reducing blood pressure over the period of 24 weeks.

It Protects The Heart

Research focusing on diallyl trisulfide, a garlic oil component, found that lab rats that are fed garlic oil experienced significantly more changes associated with protection against heart damage than those who were fed corn oil. In terms of heart attacks, it significantly reduced the damage surrounding the heart.

It Reduces Risk Of Lung Cancer

According to a study conducted at the Jiangsu Provincial Center for Disease Control and Prevention in China, eating raw garlic at least twice a week lowers the risk of lung cancer. Over their 7-year research, their participants had a 44% lower risk of developing lung cancer. In summary, the researchers said that garlic may serve as a chemopreventive agent for lung cancer.

It Contains Antioxidants

Garlic has antioxidants that support the body’s protective mechanisms against oxidative damage, this would protect the body against cell damage. It may also reduce the risk of brain diseases like Alzheimer’s and Dementia.

It Improves Athletic Performance

Garlic was traditionally used to aid fatigue and enhance the performance of laborers, and it was notably given to Olympic athletes in Ancient Greece. The benefits of garlic in healthy people are still not conclusive, although a study conducted found that those with heart disease who took garlic oil for 6 weeks had a 12% reduction in heart rate and improved exercise capacity. Garlic can be easily incorporated into anyone’s diet, it’s also not that difficult to prepare since it can be added to many different dishes.

It Minimizes Bone Loss

In bone health for women, a study suggests that a daily dose of dry garlic extract that is equal to 2 grams of raw garlic can boost estrogen deficiency. Garlic-made supplements have been proven to also be beneficial for women’s bone loss.

It’s A Powerful Antibiotic

Diallyl sulfide, a compound in garlic, is proven to be an effective antibiotic. It’s more effective in combating Campylobacter bacteria than two popular antibiotics. Campylobacter bacterium is one of the common causes of intestinal infections. The research concluded that it has the potential to reduce disease-causing bacteria.

These are standpoints of research and studies, and some are proven effective based on testaments. For those who seek healing, it is still better for you to consult and seek advice from your nearest health professionals.