Garlic has been renowned as an excellent remedy in folk medicine for thousands of years. Besides being a flavorful seasoning, it is also a rich source of vitamins and minerals. Since ancient times, garlic has been highly valued and cultivated by the Romans, Assyrians, Egyptians, Greeks, Jews, and Arabs. The Romans believed that garlic enhanced the combat effectiveness of their soldiers. Hippocrates recommended it for heart diseases (here you can read about heart disease prevention), gastrointestinal issues, and respiratory ailments. As early as 4500 BC, the Egyptians had already discovered garlic’s bactericidal properties. These benefits of garlic continue to be utilized in folk medicine.
However, it was only in 1944 that scientists deciphered garlic’s composition and identified its medicinal compounds. Allicin, a substance responsible for garlic’s distinct odor, also possesses antibacterial properties, exhibiting strong bactericidal and bacteriostatic effects. The sulfur-containing volatile organic compounds found in garlic have proven highly effective in treating colds and respiratory infections.
Recently, researchers have also found that garlic may help prevent and treat heart diseases. The compounds in garlic, when diffused in the air daily, can positively influence blood cholesterol levels by lowering the concentration of “bad” LDL cholesterol and increasing the “good” HDL cholesterol. Some scientists also point to garlic’s potential in preventing tumor development and reducing blood pressure.
Garlic grows in almost all climatic zones, but it has specific soil requirements. It thrives best in high-humidity soil and under scorching sunlight. The top garlic-producing countries include Spain, Germany, India, Egypt, Italy, and Turkey.
Fresh garlic bulbs contain about 60% water, 32% carbohydrates, and 6.45% protein. Among the vitamins, vitamin C is the most abundant. Fresh, peeled garlic cloves contain approximately 31 milligrams of vitamin C per 100 grams. Garlic also has some B vitamins, particularly vitamin B1. Regarding mineral content, it is rich in potassium (400 mg per 100 g), iron (1.7 mg per 100 g), magnesium (25 mg per 100 g), and phosphorus (153 mg per 100 g). Garlic has a relatively high caloric value—146 kcal per 100 g—but this is not a drawback, considering that it is mainly used as a seasoning.
One should not forget the culinary merits of garlic. It is commonly used with fatty meats such as pork and lamb, significantly enhancing their taste. It is also suitable for poultry, rabbit, and game meat. Many popular sausage varieties are incomplete without garlic.
The only downside to garlic is its strong odor after consumption. However, there are ways to eliminate this smell. The most common methods include chewing fresh parsley and drinking yogurt or milk. Others suggest a bit of red wine, cloves, or honey.
Nevertheless, we want to emphasize garlic’s role in folk medicine and offer a few traditional recipes for you to try.
Garlic for Atherosclerosis
- Ingredients:
- 1 cup of milk
- 2 garlic cloves
Chop and crush the garlic, then boil it in milk for 5 minutes. Drink one cup per day.
Garlic Oil for Atherosclerosis
Crush a clove of garlic from a medium-sized bulb and pour one cup of unrefined sunflower oil over it. Let it sit in the refrigerator for 24 hours. Mix one teaspoon of the infused oil with one teaspoon of lemon juice. Take this mixture three times a day before meals for two to three months.
Garlic Soup Recipe
- Ingredients:
- 5-6 garlic cloves
- A little olive oil
- 1.5 liters of milk
- 2 egg yolks
- Salt and pepper to taste
Once the milk reaches a boil, reduce the heat and stir in the egg yolks. Add salt and pepper to taste. Serve with toasted bread croutons.
Give these remedies a try—you won’t regret it! Wishing you good health!
