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Garlic

Latin:
Allium sativum
The health value of garlic has been known for over 4,000 years.
Garlic is rich in anti bacterial substances and protects against effects of free radicals.
 

100 g garlic – 150 kcal

Garlic contains selenium, calcium, phosphorous, iron, magnesium, vitamins A, B1, C, PP
 
Thoroughly anti-bacterial

Rich in anti-bacterial substances, essential oils, and also oxidants which protect against the effects of free radicals. Raw garlic  has very strong anti-bacterial properties and even when processed reduces cholesterol in the blood, it also works as an anti-clotting agent, improves circulation and is very helpful for digestion. It destroys microbes, yeast, funguses and viruses. Its anti-viral action decreases the risks of cancers.

 

The first antibiotic

Before antibiotics became widely available, garlic due to its medicinal properties was used as protection against infectious diseases and preventatively in times of cholera epidemics, plague or the flue. In contrast to medicines or inoculations, garlic doesn’t reduce resistance and is non-toxic to man.

 

If it wasn’t for the smell...

Garlic’s characteristic smell is caused by disintegration of the   enzymatic  sulphur combinations, which occurs when it’s cut up or crushed. This unpleasant side effect can be eliminated by chewing apple, parsley, mint, thyme, estragon or celery.

 
 
 Garlic is used as antibiotic as it carried medicinal properties that helps protect against infectious diseases.
An international ingredient

Garlic is over 4,000 years old, it came from central Asia and is cultivated worldwide. It’s highly regarded as an essential ingredient in cuisines across the globe; particularly around the Mediterranean, Russia, Bulgaria, Turkey and the Arab countries.

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