GARLIC : The World's HEALTHIEST Foods

=>>  What is GARLIC?

Garlic is an herb that is grown around the world. It is related to onion, leeks, and chives. It is widely used around the world for its pungent flavor as a seasoning or condiment. Records indicate that garlic was in use when the Giza pyramids were built, about 5,000 years ago.
A longtime kitchen staple, garlic doesn't just add flavor to most recipes, it's also good for health. For thousands of years, people all over the world have hailed it as an elixir of health. "Let food be thy medicine, and medicine be thy food." Those are famous words from the ancient Greek physician Hippocrates, often called the father of Western medicine. He actually used to prescribe garlic to treat a variety of medical conditions. Modern science has recently confirmed many of these beneficial health effects.

=>>  FAST FACTS About Garlic

-          A plant in the Allium (onion) family.
-          Grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste.
-          However, throughout ancient history, the main use was for its health and medicinal properties.
-          Contains compounds with potent medicinal properties.
-          Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed.
-          The most famous compound known is allicin.
-          The sulfur compounds from it enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects.

=>>  USES of Garlic

Currently, it is widely used for several conditions linked to the blood system and heart, including atherosclerosis (hardening of the arteries), high cholesterol, heart attack, coronary heart disease, and hypertension. It is also used today by some people for the prevention of lung cancer, prostate cancer, breast cancer, stomach cancer, rectal cancer, and colon cancer.

=>>  How Does Garlic WORK?

Garlic produces a chemical called allicin. This is what seems to make it work for certain conditions. Allicin also makes garlic smell. Some products are made "odorless" by aging the garlic, but this process can also make the garlic less effective. It's a good idea to look for supplements that are coated (enteric coating) so they will dissolve in the intestine and not in the stomach.

=>>  What's NEW And BENEFICIAL About Garlic

·         The potential benefits of it's intake for decreased risk of cardiovascular disease have been studied in a variety of conditions including heart attack (myocardial infarct), coronary artery disease (CAD), high blood pressure (hypertension), and atherosclerosis. The everyday flexibility of our blood vessels has been shown to improve with it's intake, and the likelihood of blood vessel damage due to chronic excessive inflammation has been shown to decrease when this allium vegetable in consumed on a regular basis.
·         Studies on garlic-containing meal plans and cancer risk show potential benefits from regular intake of this much-loved vegetable. Varying decreases in risk have been associated with it's consumption in different body locations, including the upper digestive tract (including the mouth, pharynx, larynx and esophagus) as well as the stomach. In multiple studies, the sulfur-containing compounds in it have been directly implicated in these potential health benefits.

=>>  Research

• >  Cardiovascular

As of 2015, clinical research to determine the possible effects of consuming it on hypertension has found no clear effect. A 2016 meta-analysis indicated there was no effect of it's consumption on blood levels of lipoprotein(a), a biomarker of atherosclerosis. Because garlic might reduce platelet aggregation, people taking anticoagulant medication are cautioned about consuming it.

• >  Cancer

A 2016 meta-analysis of case-control and cohort studies found a moderate inverse association between it's intake and some cancers of the upper digestive tract. Another meta-analysis found decreased rates of stomach cancer associated with it's intake, but cited confounding factors as limitations for interpreting these studies. Further meta-analyses found similar results on the incidence of stomach cancer by consuming allium vegetables including garlic.
 A 2014 meta-analysis of observational epidemiological studies found that it's consumption was associated with a lower risk of stomach cancer in Korean people. A 2016 meta-analysis found no effect of it on colorectal cancer. A 2014 meta-analysis found garlic supplements or allium vegetables to have no effect on colorectal cancers. A 2013 meta-analysis of case-control and cohort studies found limited evidence for an association between higher garlic consumption and reduced risk of prostate cancer, but the studies were suspected as having publication bias. A 2013 meta-analysis of epidemiological studies found it's intake to be associated with decreased risk of prostate cancer.

=>>  Nutritional value

Garlic, raw
Nutritional value (per 100 g /3.5 oz)
Energy	-   623 kJ (149 kcal)
Carbohydrates	-   33.06 g
Sugar	-   1 g
Dietary fiber	-   2.1 g
Fat	-   0.5 g
Protein	-   6.36 g
Vitamins	Quantity %DV†
Thiamine (B1)	-   17%   0.2 mg
Riboflavin (B2)	-   9%   0.11 mg
Niacin (B3)	-   5%   0.7 mg
Pantothenic acid (B5)	-   12%   0.596 mg
Vitamin B6	-   95%   1.2350 mg
Folate (B9)	-   1%   3 μg
Choline	-   5%   23.2 mg
Vitamin C	-   38%   31.2 mg
Minerals	Quantity %DV†
Calcium	-   18%   181 mg
Iron	-   13%   1.7 mg
Magnesium	-   7%   25 mg
Manganese	-   80%   1.672 mg
Phosphorus	-   22%   153 mg
Potassium	-   9%   401 mg
Sodium	-   1%   17 mg
Zinc	-   12%   1.16 mg
Other constituents	Quantity
Water	-   59 g
Selenium	-   14.2 μg