Garlic contains proteins, fats, fiber, ash, ascorbic acid, carbohydrates. It consists of a large number of micro and macro elements, among which you can distinguish potassium, calcium, sodium, iron, phosphorus, manganese, zinc and iodine. In addition, garlic contains vitamins B, C, D, P, volatile production, essential oils and sulfur compounds.
A little more detail about sulfur. Therefore, sulphides or sulphur-containing substances are characterized by their amazing properties, they are able to inhibit the agents causing dysentery, typhoid fever, combating different types of staph, can destroy a large amount of pathogenic fungi and yeasts. Garlic sulfides combine free toxic molecules before poisons begin infecting the human body. The composition of garlic is so "strong" that toxic particles begin to move more slowly, become slow and are easily removed from the body.
Garlic also contains other substances that are no less valuable to the body, for example, adenosine, pectin, allicin, aliksine, dialyl trisulfide. These compounds successfully combat tumor formations, destroy the agents that cause various infections, lower glucose levels, stabilize the amount of cholesterol in the blood, prevent the formation of blood clots and eliminate negative effects of stress.
Pennsylvania scientists discovered another unique property of garlic: some of its components reduce the synthesis of nitrosamines, which are strong carcinogens. Garlic contains a large amount of selenium and other antioxidants that protect the DNA molecule from the effects of free radicals and other "cellular" aggressors. Many epidemiological studies confirm that garlic is an excellent cancer drug, in those countries where there is a cult of this plant, cancerous tumors are much less common than in those countries whose inhabitants are cold with garlic. Onions and garlic "with an explosion" can not only cope with colds, they are a good prevention of diseases of the cardiovascular system and also reduce cholesterol levels.
It has been shown that with regular use of garlic, the risk of developing prostate cancer in men is significantly reduced. Experts spent two years conducting research and found that daily consumption of 5 to 6 grams of onions and garlic reduces the likelihood of developing cancer cells by 50%. Oncologists explain this phenomenal peculiarity of garlic by the presence in it of the sulphur-containing substance Allium, which, by the way, gives it a characteristic odor.
Garlic is recommended for the prevention of throat diseases, it is useful for pulmonary asthma, for various diseases of the nervous system, cures gout, fights joint diseases. Garlic is also used to treat spleen diseases, quickly removes excess gas from the body and is recommended for stomach diseases and lung ulcers. Cooked garlic is a good tool for preventing diseases of the teeth and gums. The substances contained in garlic increase appetite, increase the efficiency of the liver, stomach, intestines, have diuretic, anthelmintic, antispasmodic, analgesic and antimicrobial actions.
A few decades ago, scientists attributed all the useful qualities of garlic to the antioxidants it contains, now the main substance is hydrogen sulfide, which forms after teeth dissection. This substance is able to relax the walls of the container, however, only if the garlic is not subjected to heat treatment or drying. Garlic tincture strengthens all functions of the gastrointestinal tract, helps with influenza and reduces intestinal motility, reduces fermentation.
