Health Benefits of Garlic
I ❤ Garlic is contains an antibiotic compound, allium, which must be chewed, chopped, or crushed to be activated, transforming it into a powerful antibiotic called allicin. According to the National Cancer Institute, garlic consumption may also reduce the risk of developing several types of cancer, especially those of the GI Tract. Raw garlic has the most potency, but cooked garlic still has benefits.
Thin the blood: When consumed, they’ve been shown to thin the blood, which can be helpful in the prevention of heart disease, such as heart attacks and stroke.
Antioxidants: They also are high in antioxidants, and so might be helpful in the prevention of many different types of cancer.
Joint health: Your joints will also love you for consuming garlic on a regular basis — a study found that people who consumed higher amounts of garlic (and other allium vegetables, such as leeks, chives, and onions) were less likely to get osteoarthritis than those who didn’t consume as much.
Increase absorption of iron and zinc: A study found that eating garlic with grains helped the absorption of these necessary minerals. This is especially important for vegetarians who may not get as much iron and zinc in their diet as meat-eaters.