Benefits of eating 4 cloves of garlic a day that you did not know

Benefits of eating 4 cloves of garlic a day that you did not know

 

To maintain good health, it is not necessary to consume 4 cloves of garlic per day.  Although experts recommend including this food in a balanced diet, in moderation, as is usually done in the Mediterranean.

On several occasions, on a popular level, it has been confirmed that regular consumption of one or more cloves of garlic will be beneficial.  It is generally said that eating a clove of garlic on an empty stomach can take care of heart health.  Now, what can four cloves of garlic give?

Garlic is a food that is widely used in the kitchen.  With it we season various dishes and even prepare dressings and sauces.  It provides a very specific flavor and allows to obtain preparations with a delicate aroma, such as garlic bread, for example.

Garlic, an ancient food

The garlic plant belongs to the Allium family (like onions and leeks).  Cloves (also called segments) are obtained from bulbs.

The Spanish Nutrition Foundation indicates that garlic (Allium sativum L.) is a low-calorie food, a source of minerals such as iodine, phosphorus and potassium.  Additionally, it contains vitamin B6 and sulfur compounds (including allicin).

Allicin is a sulfur compound that is released when garlic cloves are crushed, chopped or crushed.  Primarily antibiotic and antioxidant properties have been attributed, although it has been suggested that it may be a hypoglycemic agent (ie, it will help lower blood sugar levels).

Benefits of eating 4 cloves of garlic

Below are some of the major benefits of consuming 4 cloves of garlic a day as part of a balanced diet.

 1. It will lower cholesterol

While research has been conducted over the past few years to evaluate whether eating garlic cloves can help lower cholesterol, and especially bad cholesterol, the idea that it may be helpful has yet to be ruled out.  But how remains to be determined.

Meanwhile, in popular cases, its regular consumption is still recommended for people with high cholesterol.  On the other hand, it is believed that eating garlic cloves can prevent the development of cardiovascular disease, stroke, heart attack and high blood pressure.

2. It will help fight viral diseases

According to popular wisdom, garlic can help eliminate pathogens that cause infections (for example the flu).  For this reason, it is often said that eating garlic cloves can help "scare away" infectious diseases.

3. It will support bone health

According to one study, garlic may help relieve inflammation in menopausal women with osteoporosis.  Specifically, it will affect the metabolism of estrogen, which may be the scientific explanation for this benefit.

Discover: Postmenopausal osteoporosis: causes and treatment

4. It will improve performance

The Spanish Nutrition Foundation indicates that in ancient times, garlic was used to reduce fatigue and increase the capacity of workers (in terms of strength and endurance).

On the other hand, Olympic athletes in ancient Greece ate it before trials.  Therefore, it is believed that consumption of garlic cloves contributes to increased physical performance.

Additional benefits

According to some studies, including garlic cloves in the diet regularly:

• Lower blood sugar levels.
• Liquefies the blood, thus improving circulation.
• Improve liver and kidney function.
• Support heart health and the rest of the cardiovascular system.

And according to popular belief, eating garlic cloves can help boost the immune system, thus preventing infections (or reducing their effects on the body).

How to eat it?  Raw or fried?

Experts from the Spanish Nutrition Foundation explain the following: "The effects produced by garlic, above all, manifest themselves when it is eaten raw, but some authors note that it retains its properties after the frying or cooking process".

There are those who consider that, to reap the benefits, they should be eaten raw.  However, there are those who confirm that the most logical thing is to cook them in a certain way, because the compounds will be "activated" by the heat.

It is believed that by practicing certain techniques, loss of nutrients during roasting can be avoided.  One of them is to cut it and let it rest for about 45 minutes.  At that point, allicin will be active and no longer destroyed by cooking.  Thus, it can be consumed both raw and cooked without losing its contribution.