Garlic

Garlic contains many helpful nutrients like calcium, folate, iron, magnesium and the vitamins B1, B2, B3 and C. While highly nutritious, Garlic also has many unique protective and healing properties.  This is because Garlic contains phytonutrients which can help reduce toxicity in the body, prevent infections, strengthen resistance to heart disease and reduce the symptoms of allergic responses.  Some of the phytonutrients in Garlic act as chelators in our system. Chelators help bind heavy metal toxins stored in our body and effectively ‘escort’ them out of our system. Initially we accumulate the toxins through things like air pollution, trace amounts in foods and using old-fashioned aluminium cookware. The metals lodge in different areas of our body, for example the adrenal glands, and can contribute to chronic fatigue.
 

Throughout the ages Garlic has been used medicinally.  In recent years studies have been undertaken which show Garlic does indeed have antibiotic and anti-viral properties.  In one study Garlic was shown to be effective in overcoming 14 different types of bacterial infections in the nose and throat. One reason Garlic can be useful against infections is that it contains an enzyme alliin.  When we metabolise that enzyme we initiate production of a factor called ‘allicin’ which has similar properties to penicillin.
 

Garlic can be very helpful in the prevention of cardiovascular problems.  It contains a factor that prevents platelets clumping together in our blood which can result in at least two benefits. Firstly blood circulation is more effective in that blood is potentially less viscous, and secondly clots are inhibited from forming in the blood stream. Garlic is also useful in preventing unhelpful clots on artery walls. This is because it can help prevent the oxidisation of good fats to bad ‘unhelpful’ fats that may be caught on artery linings. We also prefer to keep our healthy fats undamaged so they can contribute to our health rather than going into storage in our fat cells.
 

We have a natural defence to histamines, one group of chemicals that are provoked by allergies. It is called sulphonation. Our liver needs plenty of sulphur to undertake this process and Garlic is a lead source of that mineral. Having plenty of fresh Garlic can reduce the symptoms of allergic responses like Hayfever.
 

These are some the unique properties of Garlic that contribute to its reputation as a strengthening and healing food. Many of these properties develop with the aging of Garlic enabling its benefits to be enjoyed all year round.

Information supplied by Steph Askeur
Fresh-cut enthusiast