In this article all about this plant: its history, its mythology, its domestic use and the latest scientific research on climate. Reveal their healing properties that are really great summary here. Science made some objections which collect in full. Extensive journalistic work but effective. Apply it can improve your health.

Garlic belongs to the family of Liliaceae, which comprises some 3,500 species of herbaceous plants and trees. The genus Allium, which includes such well-known vegetables such as onions, scallions, chives and leeks, garlic is the most important family.
The healthy properties of garlic as a condiment and medicine were already known by the ancient Egyptians, Hebrews and Romans. At present, its therapeutic use was relegated for use as a condiment but this omission was remedied as we say here.
According to historians, the garlic comes from the countries of central Asia, in particular the longicuspic Allium, a variety of garlic-endemic to central Asia, from where it spread to the Mediterranean area and, hence, the rest of the world. There is evidence that garlic and consumed in Egypt 5,000 years ago. For centuries the use of cloves of garlic has been linked to the popular medicine. An Egyptian papyrus of the fifteenth century BC, the Codex Ebers, includes 22 formulas in appointing the garlic to combat diseases such as heart disease, headache, bites, worms, and other tumors.
Garlic is synonymous with vitality. Can not say whether it is more precious to our body, the art of a physiotherapist. But when she grew up in the garden, it is certain that health and happiness reigned in the house.

There should be no day without garlic. For many it was a food as important as the bread. Housewives never tired of praising the habit of giving children a chapon picnic, bread rubbed with garlic breadcrumbs in olive oil.

Garlic is a cousin of the lily and lily. The "Senator" from the orchard, green coat, florida head disheveled and alabaster pink or bulb is native to regions of Asia where people live many years, where the old are more gray and where, interestingly, the percentage of cancerous conditions is lower than anywhere else in the world.

Ancient Egypt: the first strike in history, the slaves demanding their diet of garlic


A long time ago that garlic conquered Egypt. The Pharaohs gave it every day slaves pyramid builders. At that time he also made necklaces of garlic for children to protect them from pests, and plant used to discover the fruitfulness of women.
Therefore, it is not surprising that burial of the pharaohs were included pots containing garlic and onions to flavor your meals properly after death.

Among the historically famous defenders of garlic, are Aristotle, Hippocrates, Aristophanes, Pliny, Herodotus and, more recently the same Pasteur.

The garlic together is also rooted in the cultures of China and India.
But before leaving Egypt and the Pyramids, here's a brief caption to Herodotus (11,125), recorded as history that gives us the first strike has described as above, sit-down in the history of humanity included in this long work that is linked and motivated by garlic. During construction of the pyramid of Cheops, thousands of slaves left the picks and shovels of the time or the tools they used and refused to work. Message was sent to Pharaoh and told the cause of this unusual phenomenon. It turned out that the slaves builders had stopped receiving the daily diet of garlic and claimed. Was investigated further and found that several supervisors wanted cruel save the garlic and the time that slaves used to eat his lunch, ten or fifteen minutes (something like the Tea-Break the English).

Pharaoh sent the supervisors guilty and garlic served him several judges of the Court, in abundance because they could not put away the workers and the pyramid had to be terminated.
And there that Cheops, for those who want to see it.

In the Olympics of antiquity, garlic "drug" of athletes


The Greeks did it too, great garlic consumption despite calling them "stinking rose." According to the Odyssey, the god Hermes to Ulysses recommended garlic against the enchantments of the witch Circe who turned men into pigs. In the Olympics then, athletes ate a clove of garlic before competing. Galen, the eminent physician of the time, garlic was the panacea for the Olympics. Dioscorides saw his colleague in a tonic, a diuretic, vermifuge, an antidote to the poison and the cure of asthma, jaundice, toothache, and skin rashes.

The Greeks also had a habit of putting garlic bulbs on the stones give the crossroads to offer a caution, the goddess of magic, spells and seductions and win his favor. In Mediterranean countries it was known under the name "alium", a word of Celtic origin which means hot. This term led to the current name in most Latin languages. In the Middle Ages, garlic was lauded as an effective remedy for many diseases.

The wild garlic plant grows well in regions of southern Europe and is in the area where garlic is grown commercially important, especially Spain, France and Italy. Spain held the fourth worldwide in the production of garlic, but Egypt was moved and Russia. Much of the Spanish production is destined for export.

In the late nineteenth century, the Spanish introduced the garlic in the Americas.
Most shops in all countries can be distinguished in garlic groups identified by the color of their skin: white garlic or common, rustic, robust and meaty, larger than purple garlic, good productivity and conservation. Usually consumed dry and is characterized by its strong flavor and lingering aroma. It is the most common almost everywhere. As for its nutritional properties: if you check the chemical composition analysis of the garlic, it is surprising the high energy contribution, thanks to its rich in protein and carbohydrates, compared with other vegetables. However, the amount of garlic consumed in each dish, is not equivalent to that of other vegetables. Therefore, the nutrition and energy of this vegetable is almost irrelevant. All this despite its mineral wealth (potassium, phosphorus, magnesium, zinc and iodine) and vitamins, which highlights the content of B vitamins, including B1, B3, B6 and discrete quantities of vitamin C and E .

Through time and history, they discover their strengths and their properties without adverse effects

Much more serious are the two "new" properties that medical science has discovered in it: fighting diabetes and low blood pressure. But if one were to enumerate the many virtues of garlic would proceed as follows:

First, it is an antibiotic and a general antiseptic. A renowned scholar confirmed that garlic vapors actively eliminate dangerous microbes. In several Central European countries once used to crush cloves in every room in the house at the slightest rumor of an epidemic. "Another proof of wisdom?. It is a regulator of intestinal flora. Like birds of prey kept in balance the population of harmful rodents in the fields, garlic controls proliferation in our digestive tract of certain harmful bacteria. Therefore what is recommended in most cases of diarrhea, dysentery, stomach cramps, heaviness, flatulence, etc.

It is a special worming. Without fear of error we can say that is good as an anthelmintic (natural destruction of all kinds of worms, both peligusos oxiaros mites as well as against the lonely, with antiseptic properties and can cure or slow down infections. In Russia during World War II sought global firearm wounds placing bands around the infected garlic and soaked in Russian avoided many fatalities in Stalingrad but it was the town that had more deaths during the conflict, because of the shortage of medical aid as well as the brutal treatment of the wounded. Then systems were introduced almost artisanal military medicine, based on vegetables and plants. Garlic was vital to reach to reduce the garlic and inhale steam to common lung diseases due to cold.

It is an unparalleled stimulant and regulatory body of the essential functions. It is indicated in liver disorders and endocrine glands (thyroid, adrenals, etc.), Gout, sciatica, dizziness, ringing in the ears, flushing, etc.

Garlic is especially medicine today and that is how it is studied in this report while the other thousand culinary aspects has


It antidiabetic, it regulates the proportion of blood glucose. All persons born in families "with high risks" and the obese should make him the greatest possible use.

Probably the digestive tract, as it regulates the constipation (and, therefore, the self-poisoning) and stimulates the secretion of stomach juices while disinfects the intestine. Sometimes, unfortunately, we can not avoid repetition of similar concepts.

Garlic is also the best friend of the circulatory system. Not only reduces blood pressure (hypertension primarily responsible for myocardial and cerebral congestion, which is one of the scourges of our time), but softens blood vessels (anti-arteriosclerosis), regulates the cholesterol level, promotes action of oxygen carrying red blood cells and prevents nicotine poisoning (heavy smokers attention!) and contaminants.

Garlic under the lapa of researchers: in search of a molecule called allicin

Anything that is said against or exaggerated in favor of the use of garlic as food or medicine, is a sign that one can deny the story in one way or the other but not the evidence of its composition rich in protein and calcium and potassium phosphorus and a good proportion of the vitamins mentioned above.

With cautious step but surely, scientists, herbalists and scientists, removing the wrap garlic mythology cancer naturally investigated, comparing also old stories in countries like Japan, USA, France, Germany and England, old sayings, proverbs and folk customs for garlic.

Professor Eric Block, State University of New York, Albany, USA, has been a close collaborator EJ Corey, Nobel Prize in Chemistry 1990. For over 25 years, Professor Block conducting intensive research on compounds found in garlic. Their findings, along with other scientists allow us to have a fair idea of the situation.

The most notable substance present in garlic is alliin, which is itself in 0.24% of the total weight of the plant. It is very fragrant and with minimal therapeutic effects. However, when you cut a clove of garlic, alliin comes into contact with the enzyme alliinase and is immediately transformed into another molecule, allicin, which is what gives the characteristic odor of garlic chopped or crushed.

Allicin is very reactive, and in extracts of raw or cooked garlic may find certain chemical derivatives thereof, such as ajoene and ditiinas baptized, which have a potent antiplatelet plaueteria, protective against atherosclerosis. But even more, has a great antitumor and antifungal activity and antioxidant against harmful free radicals. In general, were known previously that anti-infective effects of garlic. For example, garlic juice diluted 125,000 times, laboratory inhibits the growth of many bacteria and many fungi and yeasts. Epidemiological data on diverse populations, with different consumption of garlic and onions, also confirmed the beneficial effects of antiinfectives cardiovascular providing weekly consumption of more than 10 grams of 300 grams garlic or onions. However, commercial preparations of garlic, which contains allicin, but do not result in the production of ajoene, do not show the same anticoagulant or anti-atherosclerotic properties of the prepared raw or cooked garlic.

Biochemistry, the Weizmann Institute scientists, Rehoboth, Israel, have been able to achieve and patent industrial chemical synthesis of large quantities of the molecule alliin and the enzyme alliinase, biotechnology, have achieved their transformation into highly pure allicin. Using this pure allicin, have investigated their molecular effects, reflecting their research in various publications such as: the journal Antimicrobial Agents and Chemoterapy and Biochimica Biophysica Acta In short, they have failed to demonstrate the antimicrobial action of allicin. The compound formed in the breaking or crushing the garlic and cook, is because it acts as a potent inhibitor of certain enzymes such as cysteine-proteinases and dehydrogenases.

These two types of enzymes play an important role in the treatment of infections caused by bacteria, fungi and viruses. Moreover, the alliin also inhibits certain enzymes with thiol groups (sulfur), involved in the biosynthesis of cholesterol, so this could explain the hypocholesterolemic effect of garlic postulate and its healthy cardiovascular properties. We feel really getting into medical nomenclature, so hard to chew like garlic, but this work is for all our users.

The healthy results in the consumption of garlic, biochemically, are being confirmed, but they occur it is necessary to ingestion of the odorous substance that gives them their characteristic odor, which inevitably volatile derivatives exhale of breath and sweating.

Garlic gum (chewed garlic), a formula of Dr. Islam against tuberculosis is now resistant to traditional antibiotics laboratory

Researchers at the Jawaharlal Nehru Medical College, the Lagar Indian Muslim University, with Dr Islam to the head, have announced another story based on this plant that has been called by the biochemical David Mirelman of the Weizmann Institute "wonder drug, comparable in importance to aspirin. " Dr. Islam has focused on the gene of allicin and how to get it by chewing. That's what "Diaspora" has called "Garlic gum."

Only that Dr. Islam has led a long project taking target, pulmonary tuberculosis (TB) whose volunteers in various parts of the third world and even in developed countries, especially in the United States, are very aggressive in resisting antibiotics . Dr. Islam has long studied an alternative to penicillin.
His remarkable findings have been published in the prestigious body of the Federation of European Biochemical Societies (FEBS), without copyright.

In past years, scientists at the University of Utzech (Netherlands) and the Korean Chungnam National University College said regardless of Nehru has focused on immune responses in human tuberculosis.

Dr. Islam has been established specifically the curative role of garlic in preventing pulmonary tuberculosis (TB) and eventual treatment of this disease.

Referring to that higher learning and accomplishments, Bill Sardi, president of Knowledge of Health Incorporated "in the United States has said that this achievement backed by solid research that has lasted so long could rival the discoveries of Pasteur and Fleming. Sardi addressing a large audience at a conference held recently in New Jersey, said inter alia that in speaking of allicin should be borne in mind that there are two components of garlic that must be mixed and are mixed in garlic powder enters the stomach. An enzyme called alliinase is combined with the alliin to enter the stomach, to form allicin. But estomacallos can neutralize acid and allicin desired does not always occur. The discovery comparable to those of Pasteur and Fleming (as Dr. Sardi) is that garlic capsules, the promotion and sale in pharmacies are universal, are not effective in that process, but may have other properties, is that because digestive acids and enzymes, will void the formation of allicin, the key to the prevention and cure of tuberculosis. For the garlic really serve for something, and that's the point of discovery, it must chew for a few minutes between the teeth (like gum) and keep it under your tongue for a minute.

The benefits of allicin as an antioxidant takes to manifest a few minutes. The significance of this natural antioxidant is that it requires sophisticated storage and special ventilation systems or transportation. It is easy to obtain because the garlic is produced in almost every country in the world at low cost and affordable for everyone. "And I think in the Third World to say and do all this," said Dr Islam.

I think we have already reported that the repeated Dr. Islam published openly and in detail their studies without any additional benefit and without special economic conditions. May all the world's researchers and patent vultures do the same. If such a thing happen AIDS, malaria, dengue, etc. And many tropical diseases or not, should and its vaccine or preventive remedy.

The studies confirm the thesis of Dr. González Saviolli, Argentina Federation of Cardiology


Researchers at Stanford University in the United States, conducted a six-month record of 170 people between 30 and 65 years who had LDL (or low density lipoprotein, the so-called "bad" cholesterol) moderately high.

Participants were divided into four groups. One group ate a clove of garlic, four grams each day, the second and third garlic powder garlic extract. The fourth a placebo. Every month mediate their cholesterol levels. But before they asked all participants to avoid eating foods containing garlic and reduce their intake of onions and cloves, which are known to contain certain chemical compounds similar to those of garlic.

The researchers hoped to confirm that garlic, particularly oil, was effective in reducing cholesterol. But they found that "none of the three forms of garlic showed statistically significant effects on LDL cholesterol concentrations in the blood."

"There was no serious side effects, he adds, although half of those who ate raw garlic showed body odor and bad breath

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