CHINA GARLIC

Garlic is one of the oldest vegetables in the world, and it’s also one of the most popular. It’s used in many different dishes, and it has a variety of health benefits. Garlic is believed to help improve China garlic cardiovascular health, reduce the risk of cancer, and improve immune function. It’s also been shown to help protect against infection. China is the largest producer of garlic in the world, and it accounts for more than 60% of global production.

Garlic is without doubt, one of the most commonly used herbs, whether as garlic supplements or in cooking. The fresh bulb is excellent for adding flavor to almost any dishes, be it soup or vegetables or meat. Touted as one of the most sought-after panacea of many illness, on-going laboratory tests are still producing almost unbelievable results attesting to its numerous health benefits. Traditionally used in Asian and Mediterranean cuisine and in many of their home remedies since ancient times, it is fast gaining popularity all over the world, as food and medicine.

A natural herb with numerous health-giving benefits due to its antibiotic, anti-fungal, anti-worm and antiseptic properties, it can be used effectively and safely against various illness. It can be used to treat yeast and fungal infections such as thrush, candida or even athlete’s foot. Even chronic infections of the mouth, throat, stomach, vaginal infections and the skin, have shown positive results when treated with garlic. Numerous scientific researches have reconfirmed the herb’s potency against a broad spectrum of bacteria since the successful one done by Louis Pasteur in 1858.

The bulb has to be minced or crushed in order to be effective. This is to allow alliin, the unique sulfur-containing amino acid in the whole bulb, to be converted into the potent, main health-giving sulfur compound, allicin, with its characteristic pungent taste and strong smell. When cooked, allicin changes into various sulfides which are also effective medicines. One of them, ajoene, is highly effective in preventing blood clots. Taking it on a regular basis changes the blood’s long-term tendency to clot.

Garlic’s ability to treat fungal infections has been widely practiced through the ages. In a report in the German scientific periodical, Journal of Bacteria and Hygiene, certain bacteria and yeast, as well as candida that were found to be not responding to synthetic antibiotics, responded to compressed garlic juice and also the capsules as well as tablets.

In China, garlic juice is taken for typhoid and garlic soup is drunk to prevent coughs and colds, especially in winter. Just taking a clove of the raw herb daily, is also found to be effective as a preventive measure.

That, infectious diseases such as colds and flu recovered faster when treated with garlic instead of the usual course of antibiotics, were confirmed in studies way back in 1950 as reported in the Medical Monthly, a German periodical. It was also reported that taking the herb just before bedtime produced the best results.

From the numerous researches done on the health benefits of this wonder herb by scientists all over the world, garlic seems to have direct benefits against several common modern diseases such as high blood pressure, high cholesterol, infectious diseases, cancer, cell damages by free radicals, anti-aging, besides boosting the immune system and the heart.

Taking raw garlic for its health benefits does have its cons. The strong odor and smell, pungent taste together with the garlic breath, is a great social put-off. For those prone to gastric problems, taking the raw herb may cause stomach upsets, inflammation of the stomach walls, vomiting and even diarrhea. Garlic supplements, especially Kyolic aged garlic extract or enteric coated capsules might be better options.