Garlic is a very special ingredient for human health. In this blog, I will explain how garlic strengthens our defense system (immune system), especially how beneficial its use can be during winters. I’ll discuss this in detail.
Garlic has been used for over 4,000 years. It has been found effective against arthritis, joint pain, diabetes, malaria, tuberculosis, and a long list of other illnesses. Not only this, during World War I and II, extensive research was conducted on garlic, particularly its antibacterial properties—how it destroys bacteria and prevents diseases from spreading. Many studies exist on this.
During World War II, when the Russians ran out of antibiotics, they started using garlic, earning it the nickname "Russian Penicillin." Scientists studied garlic in great detail, and research proved that garlic can block the spread of infections. But its most significant benefit, topping the list, is its anti-cancer effect.
I referenced a food project that studied the anti-cancer effects of vegetables. The data was taken from a textbook called Modern Phytomedicine, an excellent book discussing plant compounds and their use in modern medicine. This book has an entire chapter dedicated to garlic. Most studies were conducted in laboratories (in vitro), meaning tests were done outside the human body. Such studies help understand the effects of substances before using them on humans.
In one of these studies, researchers placed a pathogenic strain of E. coli (which causes illness) in a petri dish and sprinkled garlic powder on it. They noted the time, and within 12 hours, all the bacteria were killed. Another experiment used grated garlic on antibiotic-resistant bacteria (which cause skin infections, pneumonia, and blood infections and are hard to treat with medicines). Garlic easily eliminated these bacteria too.
A subsequent study focused on anthrax, a severe and dangerous infection. Garlic killed the anthrax bacteria as well. The book also discusses garlic’s antiviral, antifungal, and antiparasitic properties.
Here’s a brief summary from the book:
Garlic’s distinct smell comes from a sulfur compound called allicin, described in the book as a "magical compound." Allicin prevents infections, thins the blood (reducing clotting), and helps avoid heart attacks and strokes. It also regulates blood sugar, controls blood pressure, and its odor repels bacteria and viruses in the air, preventing them from entering the body.
Plants, like humans, face diseases but cannot move or communicate. Nature has equipped them with defenses against bacteria, viruses, and fungi. Garlic, onions, radishes, and leafy vegetables are part of this list. Garlic detoxifies harmful chemicals from air pollution or pesticides, which weaken the immune system. A strong immune system reduces the chances of falling ill, especially for those under chronic stress, metabolic syndrome, or other conditions.
Now, about garlic quality:
Today, garlic has become a commercial crop. Most garlic is imported from China and often chemically bleached for whiteness, which can be harmful. Locally grown, native garlic is better. Avoid overly white, spotless garlic when shopping.
Usage tips:
Garlic can be pickled, especially with mustard oil, enhancing its properties and aiding digestion. Many online recipes can guide you.
Fermenting garlic in honey extends its shelf life and doubles its benefits. Store it in an airtight container.
For those on keto or with diabetes, avoid fermented garlic, as residual sugars may remain even after washing. Fermentation increases bioavailability (absorption) and reduces carbohydrate content.
Cooked vs. raw garlic:
Important nutrients in garlic withstand temperatures up to 100°C (typical cooking temperatures). Add garlic late in cooking to maximize benefits. Fresh garlic contains more active compounds than powder, though powder is a viable alternative.
Final note:
A robust immune system is our best defense against infections. Garlic plays a crucial role here. Let’s prioritize discussions on strengthening immunity.
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