With its sulfur containing compounds, high trace mineral content, and enzymes, garlic has shown anti-viral, anti-bacterial, anti-fungal and antioxidant abilities. The unique flavor and health-promoting functions of garlic are generally attributed to its rich content of sulfur-containing compounds, i.e., alliin, g-glutamylcysteine, and their derivatives.
The garlic juice is almost impossible to drink though, resulting in sweating and an immune system response directed at live garlic cells in the juice.
Digesting cleansing does involve frequent and less than solid bowel movements, plus bloating. Epidemiologically, garlic and juice consumption inversely correlate with the risk of oral, stomach, esophageal, colon, and prostate cancers.
Furthermore, garlic acts well against cataract, particularly in smokers and for colds.
One suspects that children in Mediterranean countries must be well protected against worms, and statistics show that their parents have a lower incidence of heart disease than most Europeans, all of which helps to confirm the therapeutic value of this bulb.
Garlic has been shown to inhibit LDL oxidation, platelet aggregation, arterial plaque formation, decrease homocysteine, lower blood pressure, and increase microcirculation, which is important in diabetes, where microvascular changes increase heart disease and dementia risks.
Garlic juice has been used beneficially for many conditions including tuberculosis, entercolitis and amoebic dysentery. It is an expectorant as well as assisting asthma and bronchitis.
Main reasons why you should consume garlic juice
