Garlic has been widely used throughout history as a health treatment for a variety of ailments. For centuries it was recommended by ancient civilizations that those who wished to become stronger should partake of garlic on a regular basis. These individuals were also advised to wear garlic cloves on their fingers so that they could more easily detect any garlic-sensitivity symptoms that might arise. Garlic has even become popular in the modern world of alternative medicines and acupressure.
Most people only associate garlic with its allium family of bulbs, but there are two main categories of allium which include the Alliinium genus and Allium crispum. The bulbous Allium species produce the most medicinal properties of allium, which includes vitamins A, C, E and K. Alliiniums are found in more than 800 species of plants in the Alliaceae family and have been used for thousands of years to treat a wide range of diseases and improve general health. In recent times, however, scientists have learned that most of the health benefits of calcium are produced by sulfur compounds which are formed when a garlic bulb is crushed, chopped or chewed. Modern research has confirmed that these sulfur compounds have multiple medicinal properties. They can help reduce blood pressure and cholesterol levels, regulate stomach and intestinal function, stimulate digestive and circulatory systems, and strengthen the immune system.
Garlic and onions contain a unique chemical compound called allicin, which is believed to have many health benefits. Allicin is actually a sulfur-containing component of the onion. It can be found in the stems, onions and garlic heads, but is most abundant in the bulbous allied varieties. It has been shown to have anti-bacterial, anti-viral, anti-inflammatory and anti-oxidant properties. These properties make it highly beneficial for treating a variety of conditions including diabetes, cancer, cardiovascular disease, HIV, oral ulcers, irritable bowel syndrome, osteoarthritis, asthma, liver disease, kidney disease, and liver enlargement. Some of these same health benefits have also been shown to be associated with apple and pear extracts.
Garlic and onions are also a great source of several other essential nutrients, including iron, manganese, copper, phosphorous, zinc, and calcium. The potassium found in both the bulbous and the edible varieties is a good source of sodium, which helps lower cholesterol levels and may help prevent heart disease. Phosphorous is an important nutrient that plays an important role in maintaining healthy bones and muscles, while potassium is essential in regulating electrolyte levels and maintaining fluid levels in the body. Garlic and onions are a great source of manganese, which plays an important role in healthy bones, tissues and organs. Copper, magnesium, potassium and phosphorus are also found in foods that you will find in a healthy diet, and a diet rich in these nutrients will help to keep your body functioning properly.
Many people are wary of consuming fresh garlic because of its pungent taste. However, eating fresh garlic or allium sativum will actually enhance your health benefits. Garlic and allium sativum contain high amounts of sulfur, which have numerous medicinal properties. These include but are not limited to anti-inflammatory and antioxidant properties.
Garlic and onions have been shown to be an effective combination for reducing blood sugar levels. Garlic and its allium sativum components have been proven to have hypoglycemic effects. Aromatic compounds present in the bulbous allium sativum and allium cepa can also stimulate the release of insulin, which in turn reduces blood sugar levels. These health benefits of this perennial herb may be at least as important as its ability to reduce cholesterol and blood sugar levels, as well as lowering the risk of heart disease. In addition to these health benefits, onion and garlic are also excellent natural sources of vitamin A, vitamin C, folic acid, potassium, iron, and various other vitamins and minerals.