Sunday, 28 January 2018



Garlic scientifically known as Allium sativum is a species in the onion genusAllium. close relatives include the onionshallotleekchive, and Chinese onion. It is believed that garlic is native to Central Asia and northeastern Iran and from these places did spread to other parts of the world. Garlic has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. 

It was known to Ancient Egyptians and has been used both as a food flavoring and as a traditional medicine

Garlic is a rounded plant. It produces hermaphrodite flowers and it is pollinated by bees and other insects.
Garlic is widely used around the world for either for its pungent flavor, as a seasoning or condiment.

The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into several ample sections referred to as cloves. Garlic cloves are used for consumption either in raw or cooked form, it is also used for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Other parts of the garlic plant are also edible. The leaves and flowers on the head are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while unripe and still tender. Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic". 

When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb. It imparts a garlic flavor and aroma in food, minus the spiciness.
In Southeastern part of Asian, Green garlic is often chopped and stir-fried or cooked in soup or hotpot  (i.e. VietnameseThaiLaoCambodianSingaporean) and Chinese cookery, and is low-priced due to its abundance in the region.
Garlic may be applied to different kinds of bread, usually to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini, and canapé. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with oniontomato, or ginger.

Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Garlic powder has a different taste from fresh garlic. 
If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is approximate to one clove of garlic.

Garlic is used for many heart-related conditions such as 
high blood pressurelow blood pressurehigh cholesterol, inherited high cholesterol, coronary heart disease, heart attack, reduced blood flow due to narrowed arteries, and atherosclerosis (hardening of the arteries).

Garlic is also used to prevent colon cancer, 
rectal cancerstomach cancerbreast cancerprostate cancermultiple myeloma, and lung cancer. It is also used to treat prostate cancer and bladder cancer.

Garlic has been tried for treating an 
benign prostatic hyperplasia – BPH (enlarged prostate), cystic fibrosis, diabetes, osteoarthritis, yeast infection, allergic rhinitis (hayfever), traveler's diarrhea, pre-eclampsia (high blood pressure in late pregnancy),  flu, and swine flu.

It is also used to prevent tick bites, as a mosquito repellant, and for preventing the common cold, and treating and preventing bacterial and fungal infections.
Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels.

Garlic is also used for hepatitis,
chronic fatigue syndrome, menstrual disorders, abnormal cholesterol levels caused by HIV drugs, earaches, shortness of breath related to liver disease, stomach ulcers caused by H. pylori infection, exercise performance, exercise-induced muscle soreness, fibrocystic breast disease (a condition that causes lumps in the breast tissue), a skin condition called scleroderma, and lead toxicity.

Other uses include treatment of fever, coughs, headache, stomachache, sinus congestion, gout, joint pain, hemorrhoids, asthma, bronchitis, shortness of breath, 
low blood sugar, snakebites, diarrhea and bloody diarrhea, tuberculosis, bloody urine, a serious nose and throat infection called diphtheria, whooping cough, tooth sensitivity, gastritis (stomach inflammation), scalp ringworm, and a sexually transmitted disease called vaginal trichomoniasis. It is also used for fighting stress and fatigue.

Some people apply garlic oil to their skin or nails to treat fungal infections, warts, and corns. It is also applied to the skin for hair loss and thrush.

Garlic is used in the vagina for 
yeast infections.

Garlic is injected into the body for chest pain.

How does garlic help sexually?

Garlic increases blood flow. High in an ingredient called allicin, garlic can help stimulate circulation and blood flow to sexual organs in both men and women.

What happens when you eat garlic on an empty stomach?
Studies have shown that eating garlic on an empty stomach makes it a powerful natural antibiotic. It is more effective when you eat it before breakfast because bacteria is exposed and cannot defend itself from succumbing to its power.

How does it work?

Garlic produces a chemical called allicin & alliin health-promoting sulfur compounds. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell. Some products are made "odorless" by “aging” the garlic, but this process can also make the garlic less effective. It's a good idea to look for supplements that are coated (enteric coating) so they will dissolve in the intestine and not in the stomach.

However, the oldest form of medicine, Ayurvedic medicine, does not recommend garlic at all. And they had very good reasons for this since it is known to be one of the most toxic herbs, not fit for human consumption. This is as a result of its known destructive effects. Garlic works on bacteria-killing germs; hence, it is an anti-bacterial food that can completely eradicate bacteria.

some studies that show that garlic can actually cause damage to brain cells. It has that very powerful effect because garlic does end up in the bloodstream if eaten in raw form; if eaten in cooked form, the negative or toxic effect is greatly diminished. So if a person does feel like they want the garlic, then they can take it in cooked form, and it will be less negative, or less harmful to the body.

Side effects

Garlic burns; it literally can burn little holes through the lining of the intestines. Also, it can certainly penetrate the mucus lining and make its way through into the intestinal wall, where it can burn little holes that eventually can lead to perforations if you eat it too often. And that is the part where they already have been eaten or damaged. So particularly people who have leaky gut, where the toxins already escape from the intestines and move into the bloodstream, should be extra careful. This is because garlic should not really be in the blood.

Some people who have been through World War II or post-World War II, for example, 5-10 years afterward, including several of Italian descent, were very knowledgeable about the toxic effects of garlic. Firsthand accounts indicate that some took garlic cloves with them to the front lines of battle, and squashed the garlic, basically using the juice from the garlic. They poured the garlic juice over their bullets and then put the garlic-laden bullets into their guns. According to anecdotal reports, the Italians were never known to be the best marksmen or shooters. To the contrary, they were famous for not being able to aim properly at enemy soldiers, so they often missed. It is quite possible that they missed more often than they succeeded. So they thought that putting garlic on the bullets might give them an advantage. By somehow shooting and hitting the enemy, just injuring them in the foot or somewhere else, not necessarily in the (life-threatening) heart or the head, the enemy would die when the garlic entered the enemy’s bloodstream. They knew this because once garlic is in the blood, for instance by injecting raw garlic juice into the blood, you can certainly die from that.

Garlic also overrides the flavor of other tastes in food. So once you put garlic in food, you hardly taste anything else but garlic. In that sense, it is not the best for the taste buds because it is very important that the tongue, which has taste bud cells to detect all the tastes – sweet, sour, salty, pungent, bitter and astringent – to have exposure to all these six tastes. This is critical for the cells in the body to function well, and for the food to be digested properly. If you miss out on some of these six fundamental tastes, or you override them by having a particularly pungent taste that dominates all the other tastes, then this can lead to digestive trouble. Such trouble can be triggered if the digestive system no longer recognizes these other essential tastes and is, therefore, not secreting the correct enzymes and digestive secretions, accordingly. This is needed in order to digest all the foods that you have ingested, not just the pungent or spicy food, which garlic is.

When taken by mouth, garlic can cause bad breath, a burning sensation in the mouth or stomach, heartburn, gas, nausea, vomiting, body odor, and diarrhea. These side effects are often worse with raw garlic. Garlic may also increase the risk of bleeding.



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