Many recipes call for garlic, making it one of the most popular seasonings in the world. Garlic has been used for centuries as a folk remedy, and modern science now provides an explanation of garlic's healing properties. Allicin is a compound that gives garlic its health benefits, and it is created when raw garlic is crushed. If the taste of plain, raw garlic is too strong for you, the Agricultural Research Service, a branch of the U.S. Department of Agriculture, recommends crushing and very lightly cooking garlic to maintain its health properties while mellowing the taste. Garlic can interact with some medications, so consult a health care professional before using it as a remedy.
Cardiovascular Disease
High cholesterol can lead to heart disease. Consuming raw garlic can lower levels of LDL, known as bad cholesterol, while raising good HDL cholesterol levels, according to the University of Maryland Medical Center (UMMC). Garlic may also lower blood pressure and reduce the risk of blood clots. The UMMC notes that the presence of homocysteine and C-reactive protein are indicators of heart disease, and garlic may lower levels of both in the blood. Garlic is also thought to be useful in preventing atherosclerosis, and to reduce inflammation, which can be a factor in cardiovascular disease. More studies are needed to determine if garlic has other health benefits like helping prevent strokes, warns the Linus Pauling Institute at Oregon State University.
Cancer
Eating raw garlic may help prevent certain types of cancer, according to the UMMC. Results of several studies show that people who eat a large amount of garlic have less risk of developing colo-rectal and stomach cancers. The Linus Pauling Institute points out that promising results have been found in studies on garlic consumption and other types of cancer, including breast, prostate, throat and skin cancers, but more studies are needed.
Immune System
The allicin in garlic is known to have antibacterial and antifungal properties, and consuming it is more than just a folk remedy if you have a cold. The UMMC cites a study that found colds can be prevented, or shortened in duration, by taking garlic. Garlic also has anti-inflammatory properties and may be useful in lessening the pain of arthritis. The compounds in garlic provide antioxidants, which help protect the body from cell damage. In a New York Times article, Dr. David W. Kraus of the University of Alabama recommends at least five cloves of garlic per day to gain the most benefit from its antioxidant properties. If you're taking medication, consult a physician before consuming such large amounts of garlic.
References
- University of Maryland Medical Center: Garlic
- Oregon State University, Linus Pauling Institute: Garlic and Organosulfur Compounds
- U.S. Department of Agriculture, Agricultural Research Service: Garlic's Goodness Best Released With a Crush
- The New York Times: Unlocking the Benefits of Garlic
- MedlinePlus, National Institutes of Health: Garlic
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