Garlic- it fights off more than just vampires

We all know that garlic is the only thing to keep vampires away, but did you know that for thousands of years it has actually been used to treat a variety of medical conditions?  What did the Ancient Egyptians, Romans, Chinese and Greeks know that we are finally starting to grasp today?

When crushed, finely chopped or pureed, garlic, releases an important compound, Allicin.  While the allicin is what gives garlic its aroma and flavor, it is also responsible for a host of health benefits.  

Allicin is proven to have antibacterial, antiviral, antioxidant, anti-fungal, and anti-inflammatory properties.

What does this mean to you?  Recent studies have shown that garlic supplementation may help to prevent and reduce the length of both the flu and the common cold.  It is also believed that daily intake may lower your risk of cancer, especially colorectal cancer.

In addition, garlic is believed to lower blood pressure, treat skin infections, fight allergies and be used as a remedy for those suffering from respiratory problems.  

Believe it or not, it gets even better.  Garlic is rich in manganese, Vitamin B6 and Vitamin C.  

Manganese contributes to healthy bones and the body’s ability to absorb calcium, controls sugar levels in the bloodstream, regulates metabolism and is anti-inflammatory.

Vitamin B6 is an immune builder, excellent in treating skin conditions such as eczema, acne and psoriasis, contributes to the proper functioning of the nervous system, known to be beneficial in treating women with PMS and protects against heart and kidney disease.

Vitamin C is one of the most well known immune builders protecting against the common cough and cold, but it also aids in wound repair, lowering hypertension and reducing the risk of cancer and cardiovascular disease.

All of this packed into that tiny bulb of garlic sitting on your kitchen counter.  It’s so easy to incorporate garlic into your diet!  When you’re cooking with garlic, or even using it raw, it’s best to let it sit for 10-15 minutes after chopping (or mincing, pureeing etc.) to allow the allicin to be released and therefore the most beneficial.

If you’re feeling sick or just looking to ramp up your immune system, crush a clove (or three!) and steep in hot water for about 15 minutes.  After steeping, add a touch of honey to taste and enjoy, knowing you’ll be fighting to keep disease (and vampires) away!