You may or may not know this, but in some circles, garlic is known as the “stinking rose.” Why? Because, garlic is one of nature’s most impressive foods!
Its medicinal properties have been valued for centuries. There are reports of Greek and Roman soldiers eating garlic before going into battle. Legend has it that Egyptians ate garlic to increase their strength and stamina while building the pyramids. (If that legend only revealed how they actually built the pyramids – now that would be something!)
Anyway, the point is – garlic has been eaten for a long time with the belief it enhanced health. That’s the “rose” part of the name. And if you have ever been around garlic, you know where the “stinking” part came from.
But, as it turns out, what makes garlic stink might be responsible for its wonderful health benefits. Here is why…
According to a January 31, 2009 article in Science Daily, “Researchers have widely believed that the organic compound, allicin – which gives garlic its aroma and flavour – acts as the world’s most powerful antioxidant.”
In this study, the authors believe they know why. They found allicin decomposes rapidly and produces an acid: sulfenic acid. This acid reacts with free radicals in your body. In other words, it becomes a very powerful antioxidant.
And check this out: According to the researchers, “The reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact. No one has ever seen compounds, natural or synthetic, react this quickly as antioxidants.”
Garlic’s Triple Power
Garlic is quite incredible because it helps you in three ways: antibacterial, antiviral and antifungal. According to Dr. Joseph Mercola’s health blog, “Studies have even found it is effective at killing antibiotic-resistance bacteria, including MRSA, and for reducing fungal infections, such as yeast infections, and fighting viruses and parasites.
“But that’s only the beginning. Garlic is great for your heart, as it helps to induce the relaxation and enlargement of blood vessels, which improves blood flow throughout the body. This can help to prevent a potentially deadly form of high blood pressure, as well as heart attack and stroke.” It is also believed that garlic helps prevent heart disease by inhibiting the formation of plaque on arteries.
Can Garlic Prevent Cancer?
Maybe so. At least, that’s what a study in the American Journal of Clinical Nutrition (November
2006; 84(5): 1027-1032) suggests. The researchers used data from a network of Italian and Swiss case-controlled studies. Comparing patients to controls, they found those with the highest intake of onions and garlic had the most protection from an assortment of cancers including:
Esophageal cancer • Colon cancer • Breast cancer • Ovarian cancer • Prostate cancer
What About Garlic And Weight Loss?
Can garlic help you lose weight too? The American Journal of Hypertension, reported on a study in which 2 groups of rats were purposely fed a diet to make them fat and hypertensive. Then one group of rats was given allicin. The group that received allicin not only stopped gaining weight!
What’s more, a third group was fed allicin from the start and gained very little weight over the course of the experiment.
What’s Better: Supplements Or Raw Garlic?
In many cases, eating the whole food is better than supplementation. Garlic is no different. The beneficial reaction in garlic starts taking place a few minutes after it is cut into or smashed open. But, the strength will quickly diminish and be gone in about an hour. So it is best to chop or press garlic, wait a few minutes, and then eat it. This may not be the best tasting approach, but it is probably the most effective. If you start to stink like ripe garlic cloves – simply cut back on the amount you eat. You should be able to find an amount your body can tolerate, without smelling.