The Physiological Effects of Garlic
Studies by competent multi-degreed scientists have shown beyond any reasonable doubt that consuming garlic generally has the following physical effects:
- Garlic lowers blood pressure a little. (9% to 15 % with one or two medium cloves per day.)
- Garlic lowers LDL Cholesterol a little. (9% to 15 % with one or two medium cloves per day.)
- Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men.
- Garlic lowers or helps to regulate blood sugar.
- Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (Hemophiliacs shouldn’t use garlic.)
- Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors.
- Garlic may help to remove heavy metals such as lead and mercury from the body.
- Raw Garlic is a potent natural antibiotic that works differently than modern antibiotics and kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics.
- Garlic has anti-fungal and anti-viral properties.
- Garlic dramatically reduces yeast infections due to Candida species.
- Garlic has anti-oxidant properties and is a source of selenium.
- Eating garlic gives the consumer an enhanced sense of well being – it makes you feel good just eating it.
- Garlic probably has other benefits as well.