The Health Benefits Of Cooked Garlic

Garlic played an important role in the cultures of ancient Europe, Asia and Africa. It is one of the world's oldest traditional medicines and was believed to alleviate a wide variety of conditions. Modern science backs up the ancient belief that garlic is a powerful healer, with ample research providing evidence that garlic possesses strong therapeutic properties.

Infections

Garlic was used during the World War I to successfully treat wound infections and amoebic dysentery in soldiers. Garlic contains a powerful antibacterial and antiparasitic compound called allicin. Crushing, chopping or chewing garlic releases the compound alliin and an enzyme called allinase, which meld together to create the chemical allicin, according to Michael Castleman, author of "The New Healing Herbs." Dr. Andrew Weil, M.D., founder of the Arizona Center for Integrative Medicine, recommends that you allow garlic to rest for 10 minutes after you chop or crush it in preparation for cooking to enhance the formation of allicin. Castleman says modern studies provide evidence that garlic can destroy dangerous bacteria such as salmonella, which is associated with food poisoning; Escherichia coli, which is associated with urinary tract infections; and Mycobacterium tuberculosis, which causes tuberculosis.

Heart Health

The consumption of garlic may improve your overall heart health by reducing cholesterol levels, lowering high blood pressure and diminishing your risk of developing an internal blood clot, according to Castleman. He suggests that the outcome of two separate studies, one conducted in the United States and another in Australia, show that eating garlic daily may reduce your cholesterol levels by as much as 24 percent. Several international studies also provide evidence that garlic can significantly reduce your blood pressure. Garlic possesses anticoagulant properties to prevent the formation of blood clots commonly associated with heart attacks and strokes, states Castleman. Nutritionist Dr. Gillian McKeith also attests to the heart healthy properties of garlic in her book "You Are What You Eat," agreeing that allicin can lower your cholesterol and blood pressure.

Cancer

Allicin is a powerful antioxidant. Antioxidants are compounds that prevent the cellular damage generally linked to the growth of cancer. According to the National Cancer Institute, numerous population studies show a relationship between the increased consumption of garlic and a reduction in the risk of acquiring certain types of cancers, namely cancer of the stomach, colon, esophagus, pancreas and breast. One analysis that used data from seven different population studies showed that the more raw and cooked garlic eaten by a population, the lower the risk of acquiring stomach and colorectal cancer.