Garlic (Allium sativum)

It helps prevent colds and malignant disease, lowers cholesterol and triglycerides, supports the heart and blood vessels, and enhances vitality. Its pungent aroma is a small price to pay.

Garlic (Allium sativum) supports the body in a wide range of conditions, from common colds to the prevention of malignant disease. The amino acids in garlic help reduce harmful cholesterol (LDL), raise protective cholesterol (HDL), and lower triglycerides.

It also promotes the widening of blood vessels, especially in peripheral circulation, including narrowed vessels in the head, eyes, and legs. It can therefore be useful in managing certain headaches and painful calf cramps that in older adults may appear even after short walks.

It may also improve sexual performance. Men with erectile dysfunction are advised to eat four cloves of garlic each day for three months.

Studies indicate that garlic can lower blood pressure by five to ten percent, steady an accelerated heart rate, improve the function of the heart’s blood vessels and the blood supply to the heart muscle, which enhances cardiac performance and reduces the tendency to thrombosis.

It supports digestion and gastric function and stimulates the liver, kidneys, and prostate. Garlic has long been known to destroy microbes, and research confirms its effectiveness against staphylococcal infections, E. coli, influenza, the common cold, and fungi.

The easiest way to prevent garlic breath is to drink a glass of milk with it, preferably full fat.

Milk and garlic are also combined in a traditional Swiss remedy used to ease spinal pain and sciatica.

Before eating, crush or chop the garlic and let it stand for ten minutes so that its active compounds can develop.