" Garlic

Initially, young garlic was found in the wild; today it is grown in gardens. It is believed that the bulbous culture is endowed with miraculous magical powers. There are three main methods of planting - winter, spring, and greens.

The benefits are often remembered when fighting colds, as supporting the immune system. antiviral agent. Useful properties hide undeniable facts. Among negative consequences They often emit bad breath. What makes vegetables special is bio active substances, trace elements and minerals.

Due to the fact that it contains toxic substances, it should be used with caution. Otherwise, the plant can bring both benefit and harm to the body. The active substances of green crops contribute to the natural production of hydrogen sulfide. The plant stimulates blood circulation and has a beneficial effect on blood vessels. According to traditional medicine recipes, garlic greens are used to treat:

• Viral respiratory diseases;
• to maintain immune system;
• has antibacterial properties;
• reduces harmful cholesterol levels;
• cardiovascular diseases;
• for the prevention of heart attack, stroke;
• used in the treatment of cancer;
• increases potency in men.

Greens contain vitamins A, B1, B2, E, PP, C, trace elements, sodium, sulfur, potassium, calcium, phosphorus, magnesium, manganese, copper, germanium, and phytoncides. Due to its value, it is highly valued among adherents of traditional medicine.

Despite its beneficial properties, this plant can be dangerous. The vegetable is recognized as a harmful crop for pets, so you should not feed your pets table dishes with its addition. It may be dangerous for the walls of the stomach, causing ulcers. After consumption, a burning sensation appears in the mouth and contributes to bloating. Unpleasant smell from the mouth, diarrhea occurs when consumed without heat treatment.

After heat treatment, the harmful properties disappear; raw food causes burns to the gastrointestinal tract. People with stomach problems should not consume it too often. Not recommended for those prescribed blood thinning medications. Therefore, garlic is contraindicated in people before surgery. In addition, allergic reactions such as rash and itching may occur. Pregnant and nursing mothers, aromatic plant contraindicated.

How to grow young green garlic at home?

Growing a bulbous crop requires simple care. To get early greenery, it is better to sow seedlings in the fall. As soon as the snow melts, steadily warm weather sets in, and garlic shoots will appear. Principles of growing garlic greens in a personal plot:

1. First of all, you need to dig up the soil. Plunder the garden bed. Mark the places in a row using a rope.
2. Make furrows according to the markings, pour ash and organic fertilizers inside.
3. When choosing clove sizes for growing garlic for greens. It is best to take seedlings that form in the fall at the site of the arrow.
4. Scatter the garlic cloves at equal distances. The distance between the cloves is 10 cm, between the rows 20-25 cm.
5. If the cloves are large, they need to be inserted in rows by hand, so that the root is down.
6. Level the rows slightly, compact them, after which you can wait for shoots to emerge.
7. To get early greens, as soon as the cloves sprout, you need to provide them with regular watering.
8. The harvest is harvested before the arrows appear; in the southern regions this period occurs in June-July. By northern regions may ripen later.
9. The heads are dug out of the soil, cleaned, and washed from the ground.
10. The harvest cannot be stored for a long time, so care must be taken to process it for culinary purposes.

Preparations for the winter

Recipes for preparations from young plant there are many. Very tasty preparations are obtained in marinated form. Thanks to various additives, you can prepare greens for marinades in a variety of ways.

So that the garlic in the marinade becomes beautiful color, you can add beets or carrots.

Thrifty housewives dry it and freeze it, making garlic seasonings for dishes.

Marinated

1. To pickle garlic, you need to prepare the heads, wash them and cut off the greens. You can marinate the greens and heads separately. Place in sterile jars.
2. Prepare the marinade at the rate of: 1 liter of water, 1 tbsp. l salt, 2 tbsp. l sugar, 3 tbsp. l. vinegar 9%. Everything needs to be boiled and boiled for 1-2 minutes. The marinade is ready.
3. To add flavor, add bay leaves, cloves and potted pepper to the jars.
4. Fill the jars with marinade to the top and close the lids. Turn the rolled up jars upside down and wrap them up.

Marinated with beets

1. Heads young garlic rinse, trim roots and greens.
2. Place in jars, you can add chopped herbs, then the garlic will turn a beautiful light green color. In this case, there is no need to add beets.
3. Place a pan of water for the marinade on the fire and add the beet slices.
4. The marinade is cooked at the rate of: 1 liter of water, 1.5 tbsp. l. salt, 2.5 tbsp. l sugar. Boil until boiling, pour in 50 ml of vinegar 9%.
5. Fill jars with marinade, add 2 cloves, peppercorns and 1 aspirin tablet per 1 liter jar.

Frozen

1. Wash and dry the peeled heads or cut greens.
2. Place in bags or airtight trays.
3. Place in the freezer and deliver as needed.
4. Once thawed from freezing, garlic can be added to any dish.

Dried herbs

1. Dry the washed greens and tie them into bundles with thread.
2. Hang the bunches in a shaded place to dry.
3. Readiness to check the greens, they must be well dried.
4. You can add dried feathers to food or grind them into powder. When crushed, you get an aromatic seasoning.

By growing healthy vegetables on your plot, you can make a supply of green garlic for the whole year. The preparations will allow you to have savory snacks with a special aroma on the table. You can add them to different dishes. A good owner will never lose anything, everything will be beneficial!

Description of the plant young green garlic. What does it consist of and what beneficial properties possesses. Are there any contraindications for humans and what harm can it cause if abused? Culinary recipes with young garlic.

Contents of the article:

Young green garlic is a perennial plant from the Amaryllis family, genus Allium. Its scientific name is Allium sativum. The mountainous region of Central Asia is considered its homeland. The vegetable is cultivated in the USA, Argentina, India, Afghanistan, Pakistan, Tajikistan, European countries, Egypt, Myanmar, and Turkmenistan. The bulb forms from 10 to 50 cloves in the axils. They may be white, purple and yellow. The method of propagation is vegetative. The sulfide compounds contained in the plant are metabolized into allyl methyl sulfide, which causes bad breath. The widespread use of garlic is caused by its antiseptic effect on the body and its ability to resist vitamin deficiency.

Composition and calorie content of young green garlic

The aromatic and taste characteristics of the vegetable are due to its rich composition. The plant contains biologically active compounds, vitamins, macroelements and organic sulfides and thioesters.

The calorie content of young green garlic is 149 kcal per 100 g of edible part, of which:

• Fats - 0.5 g;
• Dietary fiber - 2.1 g;
• Proteins - 6.36 g;
• Carbohydrates - 33.06 g;
• Ash - 1.5 g;
• Water - 58.58 g.

Vitamins per 100 g:

• Beta Carotene - 0.005 mg;
• Lutein + Zeaxanthin - 16 mcg;
• Vitamin B1 - 0.2 mg;
• Vitamin B2 - 0.11 mg;
• Vitamin B4 - 23.2 mg;
• Vitamin B5 - 0.596 mg;
• Vitamin B6 - 1.235 mg;
• Vitamin B9 - 3 mcg;
• Vitamin C - 31.2 mg;
• Vitamin E, TE - 0.08 mg;
• Vitamin K - 1.7 mcg;
• Vitamin RR, NE - 0.7 mg.

Digestible carbohydrates per 100 g (mono- and disaccharides) - 1 g.

Essential amino acids per 100 g:

• Alanine - 0.132 g;
• Aspartic acid - 0.489 g;
• Glycine - 0.2 g;
• Glutamic acid - 0.805 g;
• Proline - 0.1 g;
• Serine - 0.19 g;
• Tyrosine - 0.081 g;
• Cysteine ​​- 0.065 g.

Essential amino acids per 100 g:

• Valine - 0.291 g;
• Arginine - 0.634 g;
• Leucine - 0.308 g;
• Histidine - 0.113 g;
• Isoleucine - 0.217 g;
• Lysine - 0.273 g;
• Phenylalanine - 0.183 g;
• Tryptophan - 0.066 g;
• Methionine - 0.076 g;
• Threonine - 0.157 g.
• Macroelements per 100 g:
• Potassium – 401 mg;
• Phosphorus – 153 mg;
• Calcium – 181 mg;
• Sodium – 17 mg;
• Magnesium – 25 mg.

Thanks to the following trace element compounds, garlic has its beneficial properties and special flavor:

1. Iron - found in hemoglobin, supports cell vital activity, normalizes function thyroid gland, catalyzes oxygen metabolism.
2. Manganese - takes an active part in the education and strengthening connective tissue, is included in the enzymes that are responsible for the metabolic processes of amino acids and catecholamines, and allows the synthesis of cholesterol and nucleotides.
3. Copper is contained in enzymes that have a redox function and accelerate the absorption of proteins and fats. Provides the body with sufficient oxygen.
4. Selenium is an independent element of the body's antioxidant defense system, takes part in the immunomodulatory process and regulates the functioning of thyroid hormones.
5. Zinc - allows for the formation of bone tissue, promotes the absorption of vitamins A, accelerates healing processes, improves the condition of nails and hair, and has a positive effect on the functioning of neurons in the central nervous system.

Young green garlic contains ascorbic acid, which helps resist inflammatory processes in the body, and fructose, which is quickly absorbed by the walls of the gastrointestinal tract. Special combinations of macroelements and amino acids allow you to regulate the acid and water balance in the body, normalize blood pressure, take part in muscle contraction, remove waste and toxins, and break down glucose.

Beneficial properties of young green garlic

Including garlic in your diet allows you to regulate and improve many processes in the body. Phytoncides, which are contained in the essential oils of the plant, determine its pungent odor and taste. They are among the natural antibiotics that help fight microorganisms and infections.

The benefits of young green garlic and the products to which it is added are due to the large amount useful substances and connections:

• Cleansing blood vessels and arteries. Plaques and blood clots that form on the walls are knocked out with the help of active macroelements and amino acids. Blood circulation processes are normalized. Prevention of Alzheimer's disease, arterial hypertension and atherosclerosis. As a result of the reaction of allicin with red blood cells, the tension in the walls of blood vessels becomes less.
• Decreased blood sugar percentage. The presence of fructose is especially important for diabetics.
• Preventing strokes and heart attacks. The vegetable regulates blood pressure and causes it to decrease.
• Prevention oncological diseases . The components contained in young garlic prevent the development cancerous tumors.
• Anti-aging processes. Due to the selenium content in garlic, the exchange between cells is regulated. The condition of the skin improves: it becomes toned, elastic and soft.
• Strengthening the immune system. The development of viruses, fungi, inflammatory processes and pathogenic bacteria due to the content of biologically active substances, allicin and phytoncides.
• Normalization of the gastrointestinal tract. Due to the presence of vitamins and minerals, digestion processes are accelerated, mucous membranes are strengthened, and favorable microflora develops. The activity of the liver and kidneys is regulated.
• Antioxidant action. The oxidation of organic compounds is normalized.
• Acceleration of healing processes. The components of garlic affect blood clotting and disinfect wounds.
• Memory improvement. Thanks to accelerated blood microcirculation, the brain receives the necessary amount of oxygen.

In addition, the plant is used as a vasodilator and helps relieve excess stress on the heart. Garlic is often included in the diet. It also has a beneficial effect on male potency.

Harm and contraindications to the use of young green garlic

Despite the high percentage of beneficial components in garlic, you need to know when to use foods containing it in moderation. Frequent inclusion of the plant in the diet can provoke unpleasant symptoms.

Consequences of overusing young green garlic:

1. Disturbs the intestinal microflora - can negatively affect the mucous membrane and cause irritation. Toxic elements disrupt chemical processes exchange.
2. Flatulence and bowel dysfunction - there is a possibility of excess accumulation of gases, which will lead to painful sensations and emergency calls. Internal bleeding may even occur as a complication.
3. Bad breath is caused by the high content of allicin in garlic. Moreover, if you rub your heels with the cloves of the plant, after some time your wrists will begin to emit a pungent odor.
4. Excess weight - the product increases appetite several times.
5. Frequent urination - due to increased tone bladder and accelerated metabolic processes, the number of urges increases.
6. Irritation of the respiratory system - caused by a pungent taste and unpleasant odor.

The vegetable can also be harmful to people suffering from epilepsy. If used uncontrolled, it can cause an attack. Moreover, frequent urination can cause calcium to be washed out of the bones.

Absolute contraindications to young green garlic:

• Pregnancy and lactation - the taste of milk may deteriorate and an unpleasant odor may appear.
• Gallstone disease - kidney function is out of normal rhythm.
• Ulcer and gastritis - the mucous membrane is at risk, the intestinal microflora is disrupted.
• Acute glomerulonephritis - the glomeruli of the kidneys are affected and disturbances in their structure occur.
• Hemorrhoids - Internal bleeding and therefore severe pain may occur.

It is recommended that you consult with a qualified healthcare professional to determine whether a product containing garlic may cause an allergic reaction.

Recipes with young green garlic

The presence of garlic in a dish determines its unique taste, piquant aroma, and most importantly, it benefits the body. The plant is rich in fiber, amino acids, molecular compounds and antioxidants. Its taste harmoniously complements poultry, pork, fish, bakery products and is a common component of sauces and salads.

There are the following recipes for young green garlic:

• Spaghetti with garlic. First, the garlic is washed and peeled from the top peel, and the head is disassembled into cloves. Green arrows are cut into small pieces. Then heat in a saucepan vegetable oil and add the ingredients listed above to it. Next, salt and pepper it to taste. Heat over low heat for 8-12 minutes. Then cook the spaghetti in a separate container. A few minutes before the garlic is ready, move the paste to it for another 10 minutes. The ingredients must be stirred all the time so that nothing burns and is soaked in juice. The finished dish is served warm.
• Lamb ribs with garlic. Wash green onions and parsley and chop finely. Cloves and black pepper should be crushed in a mortar. Then the ingredients are mixed in one container, salted and vegetable oil is added. The lamb ribs are washed, the fat is cut out and placed in the prepared marinade. Place all this in a warm place for 40-50 minutes. Next, wash the young garlic cloves, cut them in half, and add salt and spices to it. The marinated ribs are transferred to a baking dish and placed in the oven for 15-20 minutes at a temperature of 230 degrees. Then add garlic to the meat and cook for about 10 minutes. The dish is sprinkled with herbs and served hot.
• Potato tortilla. Zucchini, young garlic and potatoes are peeled and cut into thin rings. Place zucchini on a heated and oiled frying pan and fry until golden brown. After this, fry the potatoes separately, sprinkle them with garlic and cook for about 5-7 minutes, stirring regularly. Then beat the eggs in a container, add salt, pepper, thyme leaves, and then pour in the vegetables. Heat it on low heat for 10 minutes. The dish is placed on a plate and cut into portions.
• Italian sauce. A handful of olives should be lightly pressed down with a knife, the pits removed and the pulp cut. The greens are washed and chopped. Young garlic is peeled and passed through a press. Then the frying pan is oiled and heated over medium heat. Anchovies and garlic are placed on it and cooked for about three minutes. After this, you can increase the heat a little and add tomatoes and wine. The ingredients are brought to a boil. Next, pour in the olives and half the herbs, salt and pepper to taste and cook for about 8-12 minutes. Then pour in the remaining parsley and heat for another 2 minutes. The sauce can be served either hot or cold.
• Chicken in garlic-basil sauce. Using a grater, grind the lemon zest. Basil leaves are chopped into small pieces. Young garlic is peeled and crushed in a mortar along with spices and salt until it has the consistency of a paste. To this paste add zest, basil and 100 g of melted butter. Then from whole chicken slightly separate the skin, but do not remove it completely. You need to spread the prepared sauce under it, and put another piece of butter inside the carcass for juiciness. Top the meat with olive oil. It is advisable to tie the chicken legs with culinary thread - this way the bird will look neater. Place the carcass in an oven preheated to 200 degrees for 1 hour 15-20 minutes. The dish turns out juicy and with a golden crust.
• Aioli sauce. Place 4 peeled garlic cloves in a blender and add one tablespoon olive oil And lemon juice. Then add 2 raw egg yolks, salt and pepper to taste. After this, the ingredients are whipped together. Ready sauce served with meat and fish dishes.
• Tomato soup. A kilogram of tomatoes is dipped in boiling water for 15-20 seconds, then immediately poured over cold water. Peel the tomatoes, cut them in half and remove the seeds. The pulp is placed in a blender, 2 tablespoons of wine vinegar and olive oil are added to it, sprinkled with chopped nutmeg, 2-3 cloves of garlic are passed through a press, salt and pepper to taste. Then beat the ingredients until smooth and place in a cool place.
• Fennel sauce. Wash the head of fennel and finely chop its pulp. A clove of garlic is passed through a press. Melt 50 grams of butter in a deep frying pan and add fennel. Fry for about 5-7 minutes and stir constantly. 100 ml of semi-sweet vermouth is poured into the broth, chopped garlic is added and brought to a boil. Add salt and pepper to taste. In a separate container, beat the cream with the yolk and pour into the frying pan. Reduce heat and stir ingredients until sauce thickens. Then remove from heat and sprinkle with chopped fennel leaves. The dish is served hot.

Young garlic is widely popular in Hungarian, Spanish, Greek, Yugoslav, Russian and Italian cuisines. In addition to the cloves, the arrows of the plant are eaten. They are stewed, fried, pickled, salted and fermented.

Interesting facts about young green garlic

Since garlic causes an unpleasant odor from the mouth, there is a way to deal with it. It is enough to eat a bunch of parsley or dill to kill it. Cinnamon diluted with water or a glass of milk also helps well.

In ancient times, garlic was attributed magical properties. The Czechs believed that if the plant was placed on the roof of a house, it would protect the home from damage. They also believed in the property of vegetables to drive away evil spirits. Serbs, for example, rubbed themselves with cloves so as not to attract the attention of witches, and Czechs hung garlic over their doors. IN Slavic mythology he was powerful amulet against vampires. The Bulgarians worshiped it and considered it divine, but the northern peoples believed that it was the plant of the devil. According to Ukrainian beliefs, the cloves of the vegetable are the teeth of a witch, which is sinful and dangerous to eat.

The ancient Indians called garlic jangida and claimed that it was a universal remedy against diseases and evil forces. It was worn on a string like an amulet.

Garlic is one of the oldest plants in the world that began to be cultivated. It began to be added to food about seven thousand years ago.

The ancient Greek healer and philosopher Hippocrates began using garlic in medicine. He then realized that the plant strengthens the immune system.

Japanese cuisine does not use garlic in dishes. There the plant is used mainly for medicinal purposes.

The US city of Chicago is translated from the Indian language as “wild garlic”. And in the prestigious San Francisco restaurant “Garlic”, about a ton of plants per month is spent on visitors. They also have an exclusive dish in their assortment - ice cream with garlic.

In China, garlic is used to treat people who suffer from pain in the chest and attacks of angina.

What to cook with young garlic - watch the video:

The widespread use of young green garlic can be explained by its beneficial properties and versatility, since there is a wide range of dishes in which it is included.

With the onset of warm spring days, the first natural delicacies appear on our menu - thin arrows of green garlic. For us it is not a rare plant, but after a long cold winter with pickled cucumbers, sauerkraut and other homemade marinades, the feathers of green garlic seem unusually tasty and somehow smell special in the vibrant spring. Adding green garlic to any dishes - salads, boiled and fried potatoes, pizza, meat, cheese, yoghurt makes them aromatic, healthy and desirable.

By appearance shoots of young garlic are very similar to green onions, however, they differ greatly from each other in both their specific smell and taste. Even a quick breath is enough to determine their identity. The aroma of green garlic is spring-like, sharp and fresh, and the taste is much softer and more delicate than mature garlic and much stronger than green onions. Green garlic and onions are quite common in our country, although not everyone uses them. But since ancient times green garlic considered the best natural remedy, helping to overcome spring vitamin deficiency.

The Indians were the first to taste the taste of garlic green shoots. Then rumors about their healing power reached Greece, Rome, and Egypt, where green garlic was often used as a component of traditional medicine. Scientists have discovered ancient manuscripts containing more than 800 medicinal recipes prepared using green garlic. Already in those days the unique taste and medicinal properties young shoots were appreciated and therefore incredibly in demand.

Why is green garlic so beneficial?

1. Like “adult” garlic, green garlic is unusually rich in vitamin C, the content of which is several times higher than the amount in green onion feathers.

2. Green garlic is rich in proteins plant origin in large quantities.

3. Green shoots have a fairly low calorie content; one hundred grams of the product contains only forty kcal. This is especially important for those who care about healthy eating And

4. The composition of green garlic includes vitamins and, which gives reason to consider it a dietary and therapeutic nutrition. Garlic is rich in iron, the amount of which exceeds the level found in apples. Includes: necessary for the body calcium, iodine and sulfur, which gives the sprouts a specific smell.

5. Essential oil of green pods is rich in antibiotic substances that inhibit the development of microbes and bacteria. Growing garlic shoots release phytoncides into the air that can suppress viruses and pathogens of many diseases. Therefore, not only the consumption, but also the proximity of green garlic has a positive effect on improving the health of the environment.

Studies of the healing properties of green garlic have shown that, like ordinary “adult” garlic, it has wide range therapeutic effects on the body.

Beneficial properties of green garlic

1. Helps cleanse blood vessels from the formation of plaques on the walls, which impair the patency of blood vessels. As a result, blood circulation processes in the body, especially cerebral circulation, improve.

2. Improving blood circulation helps normalize blood pressure, causing it to decrease. - one of the best natural products, the use of which prevents the risks of heart attacks and strokes.

3. Suppresses the development in the body of the reproduction of worms, harmful viruses and pathogenic bacteria.

4. Helps improve the functioning of the digestive system.

5. Prevents the development of malignant tumors and cancer in the body.

6. Helps significantly improve the functioning of the respiratory system.

7. Has a beneficial effect on lowering blood sugar levels.

You can grow green garlic both in the garden and at home.

How to grow young green garlic at home?

To get the chance to enjoy delicious dishes with green garlic, just select a few heads of mature garlic with sprouted sprouts. Divide the head into individual cloves, which are then planted in a pre-prepared box with soil. Place it in a well-lit, warm place. Avoid excessive watering! After 7-8 days, the first sprouts of green garlic can be safely cut off and added to almost any savory dishes - with meat, mushrooms, cheese, potatoes, vegetables, cottage cheese, eggs, fish and various sauces. They will become even tastier with young green garlic.

Green garlic. Contraindications

1. Green garlic is not advisable for breastfeeding women, as it can worsen the taste and smell of breast milk.

2. Green garlic shoots should be consumed with caution by people who have been diagnosed with diseases of the kidneys, liver, and digestive system - stomach and intestines.

Scientists have proven that green garlic is much healthier for the body than green onions. It can be grown at home and consumed almost throughout the year. This is a wonderful vitamin product, a wonderful spice and an excellent medicine. You can add young garlic almost anywhere. Its pleasant pungent aroma will improve the taste of any dish, while helping to preserve it from spoilage longer.

Enjoy another delicacy from nature!

With warmth and respect, Tatyana

Have you ever drunk garlic tea? If not, be sure to watch the video about its benefits and definitely try it! You will provide the body an invaluable service!

Garlic is a perennial plant of the Amaryllidaceae family with a characteristic taste and aroma. Only young garlic leaves and cloves are used in cooking.

The leaves are flat, long, crisp and have dark green. After a few weeks they become tough and fibrous, so garlic greens are often stored for future use.

Compound

Young garlic greens are rich in the following nutrients:

• proteins;
• purines;
• sterols
• fatty acids;
• oxalic acid;
• essential oils;
• phytoncides;
• amino acids: lysine, glycine, tyrosine, etc.
• vitamins: lutein + zeaxanthin, B1, B2, B3, B6, B9, B12, C, E, U, PP, K, beta-carotene;
• macroelements: potassium, chlorine, sulfur, calcium, silicon, as well as magnesium, sodium, phosphorus;
• trace elements: aluminum, selenium, boron, vanadium, fluorine, germanium, zinc, iron, iodine, cobalt, lithium, manganese, copper, molybdenum, nickel, rubidium and chromium.

Interesting fact! 100 g of garlic contains 155 mg ascorbic acid, which is 221.4% of daily requirement this vitamin.

Benefit

Young shoots are very useful and their qualities are not inferior to garlic cloves. Daily use leaves as a seasoning or addition to salads have a wonderful effect on well-being and quickly replenish depleted vitamin reserves after winter.

Historical fact! Numerous excavations have confirmed that garlic shoots were used by the ancient Jews, Greeks and Egyptians for healing infusions more than 5 thousand years ago.

Use in cooking

Garlic leaves, in addition to their invaluable benefits, also have excellent taste. In oriental cuisine, garlic leaves are fried in sesame oil in a wok pan and serve as a side dish. The leaves are dried, pickled or frozen for use throughout the year.

They are often used in the preparation of such dishes:

• salad mixes;
• soups;
• snacks;
• conservation;
• cheese slices;
• mushroom and vegetable dishes;
• shish kebab and lula kebab.

Contraindications

It is better not to include garlic leaves in your daily diet in the following cases:

• exacerbation of diseases of internal organs;
• pregnancy and lactation;
• allergy to garlic;

Storage

Useful elements are stored in garlic leaves for two weeks. For longer preservation, it is better to pickle greens, dry them, or put them in the freezer.

Energy value of the product (Ratio of proteins, fats, carbohydrates):

Proteins: 1.3g. (∼5.2 kcal)

Fat: 0.1g. (∼ 0.9 kcal)

Carbohydrates: 3.4g. (∼ 13.6 kcal)

Energy ratio (b|w|y): 21% | 3% | 56%

1 branch contains 10 g.

1 bundle contains 100 g.

dom-eda.com

The benefits of garlic for our health

There is an ancient folk wisdom, which says that garlic ignites the hero's heart when it freezes. How wonderful garlic is, the beneficial properties of the plant were described back in the 1st century BC. Ancient Roman physician Dioscorides. An ancient scientist recommended using garlic to treat dyspepsia and exhaustion, and to take it for stomach colic. IN Ancient Greece Garlic was generally considered a magical potion and was used against snake bites. The Slavs also called it “snake grass” and used it as an antidote for various poisonings, animal and insect bites. For many ancient peoples, garlic was almost the only remedy against cholera and plague. In Tibet, the plant was considered a good remedy for relieving fatigue during severe physical activity, for rickets and hypertension, it was often used as a remedy against cancer and a means for rejuvenating the body.

What are the benefits of garlic?

The benefits of garlic are described in books by herbalists and healers. Long before phytoncides were discovered, ancient Russian medicine used the volatile secretions of garlic to treat runny nose, whooping cough, purulent wounds and long-lasting ulcers. It is known that during the First World War, garlic was diluted in water and used as antiseptic for the treatment of wounds. Since ancient times, the benefits of garlic for immunity and recovery have been known vitality during and after long-term illnesses. Decoction of garlic with potatoes (1:1) – effective remedy for gastrointestinal disorders. In addition, traditional healers often used garlic infusions as a good diuretic, anthelmintic, antimalarial and stomachic. Nowadays, for prevention colds not only traditional healers, but also doctors advise eating several cloves of garlic a day (especially in the cold season).

Such high characteristics and widespread use of garlic are due to the rich chemical composition of the plant. Garlic bulbs contain phytosterols, the polysaccharide inulin, carbohydrates, salts, iodine, phosphorus, magnesium, organic acids, and are rich in vitamins and microelements.

Medical scientists have repeatedly demonstrated the benefits of garlic for the human body. In the course of research, it was found that a plant with a pungent aroma and pungent taste increases the body's resistance to colds and infectious diseases, improves the functioning of the heart and digestive organs, expands blood vessels, has diuretic and mild diaphoretic properties, has antiseptic and antiscorbutic properties. It's no secret that when eaten, garlic stimulates the appetite.

Allicin, which garlic cloves contain, has a strong bactericidal effect. Obviously, plants have known about this property for a long time, which is why many people today place peeled garlic in the house during flu epidemics and in the presence of infectious diseases in one of their households.

Statistical data indicate the benefits of garlic for the purpose of prevention against tumor and cancer diseases. What are the benefits of garlic? clinical trials, phytoncides significantly inhibit the activity of some enzymes of neoplasms. Some scientists recommend using garlic photocides in diets for tumor processes. Alifides contained in garlic, according to researchers, can be included in a complex of therapeutic agents for atherosclerosis complicated by hypertension. Many modern garlic-based preparations inhibit the processes of putrefaction and fermentation in the intestines, stimulate secretion and intestinal motility, lower blood pressure and have a detrimental effect on pinworms. Garlic juice is included in drugs against anemia, dysentery, colitis and intestinal atony. Many medicines that include garlic are useful and indispensable for hypertension and gastritis, atherosclerosis and even diabetes.

If we talk about the benefits and harms of garlic, then garlic is harmful for patients suffering from certain kidney diseases. Garlic is also contraindicated for epilepsy and can lead to epileptic seizures.

The benefits of garlic in cosmetology and cooking

Garlic has also found application in cosmetology and is used to strengthen hair. A remedy called “elixir of youth” has long been used in Tibet. Alcohol tincture of garlic is useful for cleansing blood vessels and rejuvenating the body.

Garlic is also widely used in cooking. Most often, crushed garlic cloves are used as a seasoning for meat dishes, especially lamb, game, and goose. Garlic soups are very healthy. Using garlic in food fills dishes with useful substances and significantly improves taste, and pungent odor stimulates appetite. Garlic is an essential seasoning when canning and fermenting mushrooms and vegetables. The recipe for pickled garlic, which came from distant Siberia, is known today all over the world; pickled garlic as a seasoning for bread and butter, hard or fresh cheese is rightfully considered a delicacy.

Our great-grandmothers knew the benefits of young garlic. Young garlic appears in the garden much earlier than other vegetables and has long been an excellent remedy for vitamin deficiency. After a long winter, tender young leaves and snow-white teeth, which have not yet acquired the persistent pungent smell of mature garlic, go well with any spring salad, filling it with valuable vitamins and microelements.

In spring, green garlic arrows are healthy and nutritious; they are used not only as a seasoning, but also for preparing individual dishes. Juicy green arrows with a pungent smell are fried, stewed, and pickled for the winter. The spicy green vegetable contains many trace elements, valuable vitamins and nutrients, and serves as an exclusive decoration. festive table at any time of the year. Green arrows of garlic are not recommended for use by people who have a stomach ulcer, gallstone disease, anemia, or kidney disease.

Who is garlic good for?

Every mother knows how beneficial garlic is for children. This is the first remedy for various viral and colds; everyone also knows the benefits of garlic for immunity and improving appetite, as an anthelmintic and antibacterial agent.

For older people, the beneficial properties of garlic are also well known. In addition to the listed properties, it actively suppresses the destruction of neurons (brain cells), restores and stimulates the growth of new cells. When eaten, garlic reduces the intensity of heart attacks and helps people who have had a heart attack.

The question often arises that garlic is healthier or onion. The fact is that spicy vegetables that are completely different in taste have many similarities in terms of the components that are included in their composition, so they are often used for the prevention and treatment of similar diseases. Of course, eating a particular product to a greater or lesser extent depends on individual taste and perception, which is why different families use garlic and onions in food in different ways.

On shelves today vegetable shops New varieties of garlic are appearing; thanks to the painstaking work of breeders, in some types, instead of many small cloves, we find one whole bulb. The teeth have become larger and juicier, the composition of the substances that garlic contains has been supplemented with new elements, but garlic whose beneficial properties have been preserved is still used in various branches of medicine and cooking. This amazing vegetable still brings the aroma of health and vigor, beauty and “eternal youth” into our homes.

centr-molodosti.ru

Garlic, benefits and harm to human health

Oct-17-2011

What is garlic:

What is garlic, the benefits and harms of garlic for human health, and does this plant have any medicinal properties? These questions often arise among those who care about their health and are interested in traditional methods treatment, in particular to treatment with vegetables. And this interest is understandable. Maybe in this article, to some extent, you can get an answer to these questions.

Garlic (Állium sativum) is a bulbous plant that has a pungent taste and strong odor. Based on morphological characteristics, bolting and non-bolting types of garlic are distinguished. The height of the plant reaches 30–40 cm. The stem of garlic is dense and short, very weakly expressed: in the form of a wide short bottom of an onion. Garlic leaves are flat and linear. Each young leaf grows inside the previous one, forming a false stem. At the bottom, in the axils of the leaves, buds-teeth grow, which make up the garlic bulb. Garlic has an umbrella-shaped inflorescence enclosed in a dense shell. In bolting varieties, a flower arrow is formed in the center of the bottom, and aerial bulbs - bulbs - are formed in the inflorescence. Wild garlic produces seeds and reproduces by seeds, but it grows in warmer climates. And in northern latitudes, cultivated plant species are planted that do not produce seeds.

Garlic is an annual plant; it usually reproduces vegetatively, that is, through a bulb consisting of individual cloves. Garlic bulbs emit a strong odor only when peeled and cut, and the entire plant, including the stem and leaves, has a subtle, specific aroma. If you chew the leaves, the aroma will intensify.

It's no secret that garlic is one of the healthiest plant foods, which has a number of medicinal properties and can have a positive effect on the human body. Back in the hoary old days, when doctors and healers ancient Rus' Garlic was used to treat a considerable number of ailments.

The antibacterial, anthelmintic, anti-inflammatory, healing effects of garlic were known and appreciated by our great-grandfathers, and they are still appreciated today. Garlic has a diuretic and analgesic effect. By eating only 1-2 cloves of garlic per day, you thereby strengthen your immune system, help your body resist viral and colds, normalize metabolic processes, and improve the functioning of the cardiovascular system. And this is not a complete list of the beneficial properties of garlic.

What are the benefits of garlic:

And the benefits of garlic are due to the fact that garlic contains many biologically active substances: vitamins, essential oils, organic acids and chemical elements.

In particular, garlic is a source of magnesium, sodium, calcium, potassium, and a number of acids - phosphoric, silicon, sulfuric. It contains substances such as phytosterols, polysaccharides, and phytoncides. Contains garlic and B vitamins.

An important part of the composition of garlic is the element selenium, a natural (and very effective) antioxidant. Thanks to all these features, garlic helps reduce the likelihood of the formation of cancerous tumors in human body, and also inhibits the aging process in cells and tissues.

Besides all this, one of the main useful features this plant product consider the positive effect of garlic on the functioning of the heart and blood vessels in the human body - garlic helps strengthen the walls of blood vessels and normalizes blood pressure, thins the blood, lowers cholesterol, etc.

Garlic has beneficial properties that have been used since ancient times for various kinds colds, in the treatment of influenza, ARVI, and sinusitis. There are so many different ways to cook natural medicines of garlic and nasal drops, which are good if you need to relieve nasal congestion, relieve headache, soften cough and other cold symptoms.

It should be noted that garlic has a unique restorative effect, due to which it is recommended for use by people who have suffered serious illness or vitamin deficiency.

It should be noted that here are some other beneficial properties of garlic. Garlic has an antibiotic effect and is a natural aphrodisiac, which determines its ability to normalize hormonal balance both in men's and female body, increasing sexuality.

For centuries, the beneficial properties of garlic have been used to treat hypertension and as a remedy against atherosclerosis. Garlic is also known for its anthelmintic properties, which is why it is used as part of an enema for infestations.

Chenoka decoctions and garlic oil are good for fighting various skin infections, as well as for hair care - making hair healthier and preventing hair loss.

Finally, one cannot ignore such a feature of garlic as its ability to cleanse our body. Garlic prevents food from rotting in the intestines and promotes the rapid removal of toxins and metabolic products from the body. in different ways, and also increases the body’s resistance to various unfavorable factors external environment.

Harm of garlic:

There are also contraindications to eating garlic. These are: gastritis, increased acidity gastric juice, gastric ulcer and duodenum, other diseases of the digestive system, epilepsy, hemorrhoids, pregnancy. Of course, garlic is contraindicated when individual intolerance and increased sensitivity.

Fresh garlic juice is contraindicated for diseases of the pancreas (for example, pancreatitis) and kidney diseases (nephrosis and nephritis). Sulfanyl-hydroxyl ions from garlic, in some cases, can negatively affect digestion, kidneys, and brain. Therefore, experts advise not to overuse garlic.

Here's another harm of garlic. Popular medicines - garlic decoction and its alcohol tincture - are contraindicated in cases of dysfunction of the cardiovascular system (especially high or low blood pressure), peptic ulcers, liver diseases, low acidity of gastric juice, infectious and viral diseases (including viral hepatitis and skin infections).

Benefits of garlic for women:

According to many experts, women whose menu regularly includes garlic in small quantities do not get sick as often. This applies not only to colds - the likelihood of other infectious diseases also decreases. The reason for this is the antibacterial properties of the plant. In addition, regular consumption of garlic reduces the likelihood of joint diseases, in particular femoral osteoarthritis.

This disease affects the hip joints (in addition, osteoarthritis can destroy the knee joints and spine in people over 48 years of age). These processes are accompanied by severe pain. Effective methods no cure has yet been found. The components contained in garlic have a beneficial effect on the condition of bones, cartilage and joints, and have a positive effect on the production of joint lubrication.

Women will be interested to know that garlic has been considered a rejuvenating agent since ancient times. Due to the presence of antioxidants in it, this plant helps maintain youth longer.

Garlic contains large number minerals beneficial for women. Among them are selenium, zinc, germanium. These elements are necessary to maintain women's health. In addition, consumption of this plant reduces the likelihood of developing malignant tumors. Garlic can act as effective antidepressant, restoring calm and peace of mind.

Benefits of garlic for men:

First of all, it should be noted that garlic can stimulate sexual activity. This product is strong natural aphrodisiac. The components that make up garlic essential oil thin the blood. This improves blood circulation and blood flow to the male genital organs. This in turn increases potency and sexual desire. Regular consumption of garlic also has a beneficial effect on the functioning of the prostate gland, reducing the likelihood of malignant tumors in this organ.

Men with high cholesterol levels should definitely include garlic in their diet (garlic helps lower cholesterol). It will also help normalize blood pressure, reducing the load on the heart muscle. For men suffering from arterial hypertension, garlic can be both a spice and an effective one. natural medicine.

Harm of garlic for men:

Here one should take into account the presence of diseases such as ulcers and gastritis, epilepsy, hemorrhoids, liver and kidney dysfunction. A contraindication to the use of garlic is pregnancy: spicy food with a peculiar smell is extremely undesirable at this time. Particular care should be taken when using garlic for diseases of the gastrointestinal tract. Garlic is certainly beneficial, but on the other hand, it can irritate the mucous membranes of the stomach and intestines.

Cleansing blood vessels from cholesterol with garlic:

Garlic - famous folk remedy, which has an antisclerotic effect. Garlic successfully cleanses our blood vessels of salt deposits and cholesterol plaques, kills viruses and germs.

This garlic “cleaning” of blood vessels has a secret: garlic in nutrition and in all kinds of folk recipes is used not immediately after chopping, but after 15 minutes. During this time, enzymatic reactions occur in it, which increase the activity of those components that are so useful for us.

They claim that even if you simply eat garlic for 3 months, the number of cholesterol plaques decreases by 12-20%

We present to our readers one of the recipes traditional healers, which is said to help cleanse blood vessels.

To do this you will need a meat grinder, 4 heads of garlic, 4 lemons, one three-liter jar. Garlic and lemons (with zest) are passed through a meat grinder. Then put it all in a jar and fill it with warm water.

Allow the product to brew (3 days at room temperature), you can stir it from time to time. Then strain and store in the refrigerator.

The resulting tincture is taken in 100 g doses. 3 times a day (40 days).

To complete this course, you will need about 4 cans of garlic-lemon tincture. There is no need to prepare 4 jars at once; it is better to make 1 jar every 10 days.

Please note that the dosage “100 grams 3 times a day” is the maximum! Withstand it (without side effects) can only be done by a person who has no contraindications. If you have doubts and have not consulted a doctor, reduce the dose to 1-2 tablespoons 2-3 times a day. This will soften the effect and reduce the load on the stomach and other organs.

As a result of this course, your blood vessels will get rid of cholesterol, due to which your blood pressure will return to normal, headaches will go away, you will feel a surge of strength and good mood. You can take this course 3 times a year. But it would be best to consult your doctor first.

Garlic in weight loss diets:

There is another useful property of garlic - it is beneficial for weight loss. Scientists conducted experiments to study the ability of garlic to trigger the metabolic mechanism in humans. And we got some interesting results:

garlic stimulates metabolism;

garlic reduces blood cholesterol levels;

Garlic speeds up the processing of glucose in the blood.

Due to this, excess weight is lost. The only caveat is that garlic is consumed raw, that is, it cannot be subjected to any processing, otherwise you will not get any effect. There are several options for using garlic for weight loss. They got positive reviews from girls who tried these diets and got real results.

Garlic actively stimulates metabolism and thereby accelerates the burning of subcutaneous fat. Therefore, some diets recommend simply adding raw garlic to dishes. This is especially useful in winter - strong immunity against colds and viral diseases provided for you. In addition to this simple method, diets where garlic plays a dominant role are also very popular.

Undoubtedly, garlic is very useful for healing the entire body and treating various ailments, and not just in the fight against overweight. But doctors and nutritionists agree that this product is not suitable for everyone. This is explained by the fact that garlic has an irritating effect on the mucous membranes of the digestive organs. In this regard, constant and thoughtless use of garlic can cause reverse effect.

If you have problems with gastrointestinal tract, then the garlic diet is completely contraindicated for you.

yazdorovee.ru

Garlic: benefits and harm

“The king of seasonings” - this is what the well-known ancient thinker Pythagoras once called garlic. And not only he considered garlic useful and important product. Entire legends exist about this plant among different nations. In addition to medicinal properties, it is also credited with magical properties.

Garlic belongs to the famous Allium family. Although it is distributed in almost all regions, Asia is still considered its homeland. Garlic began to be cultivated many centuries ago, even before our era.

Now there are about three dozen varieties of this popular plant. It is used in cooking, medicine, and cosmetology.

In the cuisines of some nationalities, this product is assigned, one might say, the most important role. These are the countries of Africa, especially its northern part. Of course, most Asian countries. You can also find it in many recipes for dishes from Mediterranean countries.

Almost all parts of the plant are eaten. These are leaves, arrows, inflorescences, and, of course, bulbs.

Garlic bulbs are used fresh, canned, salted, pickled. It is added to pickles, meat dishes, and fish dishes.

There is also the so-called “black garlic”, which does not have the bitter and pungent taste characteristic of this plant, but a cloyingly sweet taste. This garlic metamorphosis came to us from Korea. According to the technology, the heads of the plants are fermented, and, with high temperature. This garlic also found its consumer.

And, for example, in France they prepare garlic soup called touraine. It is especially popular in Gascony. In the northern Mediterranean they love to make aioli sauce. It is made from yolk chicken egg, olive oil and, of course, garlic.

There is also garlic flour, flakes or crushed garlic. These seasonings are made from dried plants.

Many peoples also use other parts of the plant. For example, garlic arrows are popular. They are pickled, salted, fermented. They are no less tasty when stewed.

Our ancestors did not know such a phrase as biologically active substances. Garlic is abundant in these substances. Our ancestors began to use the plant in the preparation of many medicines, thanks to their observation and wisdom.

For example, from manuscripts of the times Ancient Egypt, it became known that out of 800 recipes that were used for treatment various ailments, more than 20 were prepared using garlic.

Modern research has also proven that the components that garlic is rich in can cure many diseases.

One of these components, allicin, has the ability to block the ability of viruses to penetrate the human body. This feature of garlic is equated to the action of antibiotics. It is believed that the plant is only slightly inferior chemicals, used in the treatment of colds and viral diseases.

Allicin can also reduce bad cholesterol levels. Using garlic in your diet can perfectly clean blood vessels. And if you eat just one garlic clove, every day and for several months in a row, you can regulate your blood pressure, which is extremely important for hypertensive patients.

Reduces garlic and the risk of blood clots in blood vessels. This means that heart attacks and strokes become less dangerous if garlic appears in the diet.

The substances found in this unique plant can even fight such an insidious and dangerous disease as cancer, neutralizing free radicals, which, as numerous studies show, contribute to the formation of tumors.

Garlic also has antibacterial properties. It differs in this feature due to the phytoncides contained in the plant. These substances are harmful to staphylococci and diphtheria bacilli. They also destroy the causative agents of dysentery.

Men have long demonstrated their respect for garlic. This plant can increase male potency. So its regular use makes a man not only healthy, but also sexually active, which has been repeatedly confirmed in practice.

The popularity of garlic is great. He maintains his conquered milestones with dignity and copes with many ailments. But there are also disadvantages to it.

1. This plant is known to increase appetite. That is why it is better for overweight people to exclude the product from their diet.
2. Eating too much garlic can aggravate some diseases. For example, you should not eat garlic if you are anemic. It is also contraindicated for stomach ulcers.
3. Some elements contained in garlic, beloved by many, are very toxic. For this reason, those who suffer from gastritis, as well as people with duodenal ulcers and other intestinal diseases, should abstain from it. Toxic substances, especially if they accumulate too much, can harm the liver and kidneys.
4. But knowing the limits, you can resist the diseases for which this plant is recommended, and not aggravate your chronicle. Experts say that 5 small cloves of garlic a day is not a hindrance to a healthy body. For those who have contraindications, one garlic clove a day will also not do much harm. But the benefits will probably be very noticeable.
5. This plant exhibits its properties to its maximum when consumed raw. It is clear that the sharp and very unpleasant smell that comes from eating garlic cloves can stop those who want to test the healing properties for themselves. unique plant. To reduce this unpleasant circumstance, there are still some recommendations. You can drink a glass of richer milk along with the garlic or chew mint and basil leaves after eating it.

If you decide to undergo treatment with garlic, then in order not to shock others with an unpleasant odor, you can do garlic treatments at night, or on the weekend, if there are no other recommendations. Be healthy!

Garlic is one of the most popular crops among countries all over the world, thanks to its pungent taste and specific smell. Garlic was first discovered in Central Asia. The closest “vegetable relative” is the onion, in fact, from a variety of one of which it originated. The main producer of garlic in the world is China. It is the domestic consumption of garlic in China and its use in traditional cuisine that provides this country with leadership. On average, a Chinese person eats a head of garlic per day. In Russia, the share of garlic consumption is also quite large, but significantly lower than in China.

A garlic bulb has an average of 10 cloves with hard scales in the axils of its scales. The number of cloves (cloves) can vary significantly depending on the plant variety and can reach up to 50. The color of the bulbs is usually white with a purple tint. Before eating, the cloves are peeled.

The main purpose of garlic as a cultivated crop is to be used in food, mostly as a seasoning. At the same time, it is actively used in medicine, both folk and traditional. Few people know, but there is even a “garlic diet”, which really has a short-term focus and its adherence.

Chemical composition of garlic

Garlic consists of almost 60% water. It contains a large amount of polysaccharides (30 g of carbohydrates). It is thanks to this fact that we see that the fingers stick to each other when garlic juice gets on them. The relatively high calorie content for such a product (~150 kcal) is also a merit of carbohydrates. Pungent odor and good taste conditioned essential oil, present in the bulb. Oil is also present in the leaves of the plant, but in a much smaller percentage.

Garlic contains a whole storehouse of vitamins and other components, including: salicin, caffeic acid, phytic acid, phloroglucinol, geraniol and many others.

Useful properties of garlic

The benefits of garlic for the human body

Garlic and onions have always been recommended to be used as a preventive measure for influenza and colds. Even the smell of garlic has tangible benefits for the human body. Among all the vitamins, it is worth noting the significant presence of vitamin C, which is the main assistant in the fight against any disease against the background of weakened immunity.

New research from Chinese experts has shown that eating garlic at least several times a week can reduce the risk of lung cancer by 44%.

Allicin present in garlic helps lower blood cholesterol levels. But its use as a component that resolves atherosclerotic plaques is carried out only in the short term (the first couple of months, no more). Therefore, it is not used as the main means in cleansing blood vessels.

Special benefits of garlic for men and women

The benefits of garlic for male potency are well known. The main reason is considered to be dilation of blood vessels when using it, but this explanation is not the only one in this case. In addition, regular consumption of this vegetable has a positive effect on the activity of the prostate gland and has a preventive effect on the formation of malignant tumors. No other vegetable can boast a 50% reduction in the risk of prostate cancer when consumed regularly.

Another feature of garlic and its benefits for the male body is that it will help even get rid of bad habits. Cravings for alcohol and smoking are reduced if you eat garlic.

Garlic helps fight infertility. And the point here is not only about increasing potency in men. Normalizing blood supply, active ingredients garlic fights many infectious diseases, which quite often cause infertility.

Garlic is no less beneficial for women than for men. For the fair sex, this vegetable is known as one of the main natural rejuvenating agents. It is garlic that is included in the “elixirs of youth”. After all, garlic contains so-called “female minerals”, namely: selenium, zinc and germanium.

Garlic is used extremely widely in cosmetology. Garlic can be used to get rid of calluses and warts. It has a beneficial effect on hair roots, helps stimulate hair growth, and cope with baldness.

Young green garlic - benefits and harm

When considering a topic such as “the benefits and harms of garlic,” it is necessary to take into account that the quality of the product also depends on its state of maturity. There is an opinion that young garlic is less useful. The amount of nutrients is directly proportional to the sharpness (bitterness) of the vegetable. This is wrong. Young green garlic is a treasure trove useful elements and vitamins. Garlic is known as a strong antioxidant and immune booster, thanks to vitamin C, which is abundant in the vegetable. So, it is precisely when the fruit is at the formation stage (the head is not yet divided into cloves) that garlic contains the most ascorbic acid.

Young green garlic is useful because it contains lysic acid in its composition. In terms of thiamine content, young garlic surpasses all other vegetables. And in terms of iodine and iron content it is comparable to green apples. Green garlic is highly bactericidal. Growing the plant next to other crops can even prevent diseases of the latter.

The harm from young garlic can, perhaps, be felt only by overeating it. In these cases, diarrhea and flatulence occur, and in rare cases, internal bleeding may occur.

The benefits of pickled, boiled and dried garlic

Almost everyone knows that fresh garlic is healthy. What if the garlic is heat treated or pickled? Will all its beneficial properties be lost? Of course, if you buy pickled garlic in a store or even prepare it at home (boil or pickle) yourself, then it will contain less vitamins than fresh garlic. But even after heat treatment of the vegetable, its antioxidant properties remain unchanged. Ajoene and allicin, which promote the production of hydrogen sulfide in the human body, are preserved during cooking. Microelements also remain in the vegetable in large quantities.

A definite positive property of pickled garlic is that it leaves virtually no odor in the mouth after eating it. You can eat pickled garlic in large quantities without worrying about the freshness of your mouth.

Dried garlic does not lose its medicinal properties over time. You can be sure that all vitamins and minerals will remain in it even after long-term storage. The main thing is to comply with the necessary conditions for this.

The benefits of garlic husks and leaves (arrows)

In addition to the onion itself, garlic leaves and even the peel of the onion also have beneficial properties. Garlic shoots are no less useful than the root vegetable itself. They also contain vitamins and minerals present in the bulbs. They are not used mainly because they quickly turn yellow. And the green arrows of garlic are in a state ready for consumption or for medicinal purposes for only 2 weeks. However, even in this short period of time, amateurs prepare a wide variety of dishes using garlic leaves: fried arrows, garlic arrows in tomatoes, etc.

Garlic peels are not used directly for food, but this is not a reason to throw them away. The very “elixir of youth” is made from the husk - a drink of longevity and health. All you have to do is add a handful of husks hot water and leave for 7 hours until it cools completely - valuable drink ready.

Alcohol tinctures are also made from garlic peels, which save from many ailments, in particular, from frequent noises in the head.

Benefits of milk with garlic

Chopped garlic added to milk will help cope with insomnia. Add a tablespoon of honey to the drink and drink before bed. A similar recipe is used to get rid of cough.

Milk with garlic is also used in the fight against arthritis. You need to take 10 drops of garlic juice with milk. At the same time, in order to ease the pain and reduce swelling, a compress of garlic pulp was applied to the affected area. But you should treat this method with special attention, because... you can get burned.

What are the benefits of eating garlic in the morning on an empty stomach?

There is probably no doubt in anyone’s mind that garlic has an extremely beneficial effect on the human body. But what to do if you practically don’t use it in your dishes, and you don’t really like the taste of garlic? The solution is simple! You can simply take and eat a whole clove of garlic in the morning on an empty stomach, without chewing (it is also not necessary to wash it down). On an empty stomach, at first such methods may cause a slight burning sensation, but after just a few days of regular use this will go away. You guessed it: in this case there is also no need to be afraid of bad breath.

Harm of garlic. Contraindications

Despite all the benefits, this product still has contraindications for use. And the point here is not bad breath. They should not be abused for diseases of the gastrointestinal tract, liver and kidneys. People with epilepsy try to avoid eating garlic, because... it can trigger an attack. It is not recommended for women to eat garlic during pregnancy and breastfeeding.

A separate point should be mentioned about the dangers of garlic for the brain. The sulfanyl hydroxyl ion contained in the composition has an inhibitory effect on brain function. Particular attention was paid to this issue by Dr. Robert Beck, who in the 70s at Stanford discovered that garlic significantly upsets the functions of thinking. For people who were frivolous about his research, he suggested that they experience the inhibition of reaction and thinking for themselves after heavy consumption of garlic dressings at lunch.

The benefits and harms of garlic: summary

The benefits of garlic in brief

1. Extremely beneficial for the immune system, thanks to the protein that produces antibodies, as well as loading dose vitamin C.
2. Has powerful antibacterial properties
3. Reduces cholesterol levels, cleanses blood vessels
4. Is an excellent preventive measure for heart disease
5. Helps prevent cancer thanks to allicin
6. Improves male potency, helps with infertility
7. Used in cosmetology to improve the condition of skin and hair, helps with baldness
8. Helps get rid of bad habits
9. Garlic is a powerful anti-worm remedy when combined with milk.
10. Made from garlic peels medicinal decoctions and tinctures

The harm of garlic briefly

1. Unpleasant smell
2. Contraindicated for stomach ulcers, chronic gastritis, liver and kidney disease
3. Contraindicated in epilepsy. May trigger an attack
4. It is not recommended to consume garlic during pregnancy or breastfeeding.
5. Not recommended for use for hemorrhoids
6. Garlic has been proven to be particularly harmful to the brain. Sulfanyl hydroxyl ion has an inhibitory effect on brain function