Garlic: Is It Good For You?
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Garlic has been used, both medicinally and as a food or flavoring, since the dawn of recorded history. Ancient medical texts from as far afield as Egypt, China, India, Greece, and Rome discussed the medical uses of garlic.
Nutrients per Serving In food, garlic is used in small quantities and contains very few calories, fat, protein, or carbohydrates. Its health action comes from the enzymes and unique compounds that it contains. One clove of garlic contains: Calories: 4 Protein: 0 grams Fat: 0 grams Carbohydrates: 1gram Fiber: 0 gram
Potential Health Benefits of Garlic: Medical research links garlic to a number of health benefits. However, some studies have suggested that raw garlic may be more effective than the cooked version, while garlic supplements are the most effective. Garlic tea retains the health benefits of raw garlic, as long as it is prepared properly: the key is boiling your crushed garlic no longer than 3 minutes.
Cardiac Health: Garlic supplements, and in particular aged garlic extract, have also been shown to reduce blood pressure in people with hypertension. It appears to do so in part by preventing vasoconstriction, or narrowing of blood vessels. While garlic’s effects are comparable to standard blood-pressure drugs, it has been found that people who have inadequate levels of vitamin B may not experience this benefit.
Reduced Risk of Infections: Garlic is widely recognized for its ability to fight bacteria, viruses, fungi, and even parasites. One study found that allicin, an active component of freshly crushed garlic, had antiviral properties and was also effective against a broad range of bacteria, including multidrug-resistant strains of E. coli. It also found that allicin had antifungal properties, including against Candida albicans, which causes yeast infections. Its anti-parasitic action helps fight major intestinal parasites, including Giardia. Other studies have also shown that allicin can help inhibit the growth of the bacteria methicillin-resistant Staphylococcus aureus (MRSA).
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