Garlic: properties and benefits of the natural antibiotic

THEgarlic it has been used since ancient times for its healthy and beneficial properties for the human body.

Even the ancient Egyptians were famous for an excessive use of this aroma due to its medicinal properties, and were nicknamed "fetid" precisely because of the strong smell they emanated from the skin due to their habit of eating garlic and onion in abundance.

Let's see its properties and uses, especially how natural antibiotic.


Garlic, natural antibiotic

We can speak of a natural antibiotic when we have a product containing substances that have the ability to fight the aggression of many microorganisms such as viruses, bacteria, fungi and parasites. In nature we find several natural antibiotics and among these garlic is certainly among the first places for its effectiveness.

In fact garlic can be used in all those cases where microorganisms produce inflammation and infection to the human body.

We can therefore think of garlic as a natural medicine for exampler to prevent infections in general and to combat many ailments seasonal such as cough, cold and flu. The substance that has this strong antibacterial and anti-infective power is l 'allicin.

Furthermore garlic has a very strong antiseptic action against numerous pathogens and is a strong antibacterial thanks to the presence of garlicine, which in fact manages to be very useful in all illnesses in which there are bacteria harmful to the human body.

Finally, garlic is not only useful for our body but when garlic is grown near other horticultural plants it can protect them from the attack of harmful insects and wards off some diseases harmful to plants. 


Advice on using garlic as an antibiotic

Garlic to be used as a natural antibiotic must be eaten raw otherwise the beneficial substances are deteriorated and rendered inactive by the cooking temperature or by drying.

The consumption of raw garlic for curative purposes however, it needs to exceed at least i 3 cloves of garlic per day for 3 weeks in order to have sufficient quantities of beneficial active ingredients.

there natural supplements based on dried garlic used for healthy purposes but the real benefits of these products must be well evaluated because, as we have said, some substances such as allicin are lost or significantly reduced during drying.

However, there is a method to preserve allicin and make it more stable and less perishable by high temperature: it will be sufficient to cut the garlic and leave it to rest for at least 10 minutes in order to allow the maximum production process of allicin which, once synthesized, remains. more temperature stable and thus maintains the beneficial effect of natural antibiotic.


Allicin and other active ingredients of garlic

Garlic contains many nutritional substances such as mineral salts (magnesium, calcium, phosphorus, iodine and iron), vitamins (B1, B2, A, C and PP) and some active ingredients used with beneficial health effects.

Among these substances we remember allicin which is responsible for the strong smell of garlic and is the active principle also scientifically recognized with antibiotic effect. The richest variety of garlic in allicin is lred garlic from Nubia.

Allicin is not present directly in the bulb but is released when a clove of garlic is crushed or cut: it is at this moment that the typical aroma composed of 70% allicin comes out, resulting from the enzymatic reaction between the cysteine ​​sulfoxide and the alinase enzyme during contusion of the bulb.

In addition to allicin, there are other active substances such as enzymes and hormones-like that give garlic many healthy properties.


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Other properties of garlic

First of all the garlic has a purifying action which is carried out especially towards the bloodstream; it is in fact a antipotensive thanks to its ability to thin the blood and make circulation easier, so much so that it has beneficial effects on the entire cardiovascular system, even toning the heart muscle.

His have also been scientifically proven anticancer and preventive properties of many major heart diseases and is a regulator of insulin and cholesterol.

L'aglio is an excellent constituent and antioxidant so much so that it protects the body's tissues from aging with an anti-free radical action.

Obviously it is an effective one antiseptic and antibacterial used since ancient times as a healing food in traditional folk medicine but also as a environmental disinfectant in the natural sanitation of environments.

In the cases of gastrointestinal problems like fermentation and flatulence, garlic is an excellent ally and is also effective as antidiarrheal e antispasmodic facilitating digestion in general.


Preparations with garlic: compound and infusion

To give some examples of the use of garlic we can think of making a composed of garlic and honey or a infusion of garlic. Let's see how to prepare and use them.

Composed of garlic and honey

> 3 cloves of garlic
> 1 tablespoon of honey

Preparation: crush the 3 cloves of garlic and mix them with the spoonful of honey.

How to use: useful in case of cough, sore throat or other seasonal ailments. This compound will have to be taken 3 times a day in the dose of one tablespoon to obtain the antibiotic effect of the garlic.


Infusion of garlic

> 200 ml of water
> garlic cloves

Preparation: the water is very simply brought to a boil, a few cloves of garlic cut in half are added and then left to infuse over the heat for at least 10 minutes. the infusion is then filtered and drunk.

How to use: 50 ml 3 times a day sweetening with honey or making the taste better with a little lemon juice. The drink can be drunk hot or cold as desired and stored for 2 days in the refrigerator.


N.b: Consuming raw garlic is certainly the best way to preserve its properties and have its health benefits.


How to grow garlic at home



To learn more:

> The calories of garlic


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