Garlic, it's all good!

His odoriferous power repels more than one. And yet, this very old plant is among the foods of choice to pamper our health.

Garlic contains quercetin, an antioxidant molecule that would reduce the risk of lung cancer. It also contains allicin, a compound that reduces the risk of bowel tumors by 30%. The best way to enjoy all its virtues is to consume it raw, crushed or chopped.

This condiment also has the chic to eliminate microbes! It is used for example to disinfect small cuts and other everyday hurts. Rub a clove cut in half over the wound, leave on for a few minutes, rinse with clear water and you're done!

Hypertension, infarction, cholesterol: garlic could protect us. It works to slow the progression of atherosclerosis (manufacture of fat plaques on the walls of the arteries), itself responsible for cardiovascular events. More reason to put it on the menu!

Thanks to the sulfur it contains, it participates in the evacuation of toxins from the body, including through the liver. You can eat it daily or as a tincture of mother garlic bears (pharmacy), at a rate of 15 to 20 drops in a glass of water, every day for three weeks.

Have your throat tingling? Mix 6 cloves, add 2 tablespoons of honey and the juice of half a lemon. Mix well. Here is the syrup that will calm your little cough so annoying (1 teaspoon to let melt under the tongue).


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