Garlic has been used since ancient times for its healthy and beneficial properties for the human body.
Even the ancient Egyptians were famous for an immoderate use of this aroma due to their medicinal properties, and were nicknamed "fetid" precisely because of the strong smell that emanated from the skin for this habit of eating garlic and onion in abundance.
We see its properties and its uses, especially as a natural antibiotic .
Garlic, natural antibiotic
We can talk about 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 in which microorganisms produce inflammation and infection in the human body.
We can therefore think of garlic as a natural medicine to prevent infections in general and to combat many seasonal ailments such as coughs, colds and flu. The substance that has this strong antibacterial and anti-infective power is allicin .
Furthermore , garlic has a very strong antiseptic action against numerous pathogenic germs and is a strong antibacterial agent thanks to the presence of garlicin which in fact manages to be very useful in all the diseases in which bacteria harmful to the human body are present.
Finally, garlic is not only useful to our body but when garlic is grown close to other horticultural plants it can protect them from the attack of harmful insects and removes some diseases that are harmful to plants.
Directions for use of garlic as an antibiotic
To be used as a natural antibiotic, garlic must be eaten raw otherwise the beneficial substances are deteriorated and made inactive by the cooking temperature or by drying.
However, the consumption of raw garlic for curative purposes needs to exceed at least 3 cloves of garlic a day for 3 weeks in order to have sufficient quantities of beneficial active ingredients.
There are 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 during drying are lost or diminish considerably.
However, there is a method to preserve allicin and make it more stable and less perishable from high temperature: it will be sufficient to cut the garlic and leave it to rest for at least 10 minutes so as to allow the maximum production process of alicin which once synthesized remains more stable at temperature 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 recall allicin which is responsible for the strong smell of garlic and is the active ingredient also scientifically recognized with antibiotic effect . The garlic richest in allicin is the red 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 time that the typical aroma composed of 70% allicin comes out, resulting from the enzymatic reaction between cysteine sulphoxide and enzyme alinase during bulb contusion.
In addition to allicin there are other active substances such as enzymes and similar hormones that give garlic many healthy properties.
Garlic and 4 other natural antibiotics for your health
Other properties of garlic
First of all, garlic has a purifying action that is carried out especially towards the bloodstream; it is in fact an antipotensive thanks to its ability to thin the blood and make circulation easier, so that it has beneficial effects on the entire cardiovascular system, even toning the heart muscle.
Its antitumor and preventive properties of many of the major heart diseases have also been scientifically proven and it is a regulator of insulin and cholesterol.
Garlic is an excellent constituent and antioxidant so that it protects body tissues from aging with an anti-free radical action.
Obviously it is an effective antiseptic and antibacterial used since ancient times as a curative food in traditional folk medicine but also as an environmental disinfectant in the natural sanitation of environments.
In cases of gastrointestinal problems such as fermentation and flatulence, garlic is an excellent ally and is also effective as an antidiarrheal and 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 mixture of garlic and honey or an infusion of garlic . Let's see how to prepare them and use them.
Compound of garlic and honey
Ingredients :
> 3 cloves of garlic
> 1 tablespoon of honey
Preparation : crush the 3 cloves of garlic and mix them with a spoon of honey.
How to use : useful in case of cough, sore throat or other seasonal ailments. This compound should be taken 3 times a day in the dose of a spoon to get the antibiotic effect of the garlic.
Garlic infusion
> 200 ml of water
> cloves of garlic
Preparation: very simply the water is brought to a boil, some cloves of garlic are added cut in half and then left in infusion with the fire extinguished 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 to taste and stored for 2 days in the refrigerator.
Nb: Consumption of raw garlic is certainly the best method to preserve its properties and have its healthy benefits.
