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Garlic
Garlic, scientifically known as Allium sativum, is a species in the onion genus, Allium. It is native to Central Asia and has been used for both culinary and medicinal purposes for over 5,000 years. It was even used by ancient Egyptians as a form of currency. During World War I, garlic was used as a natural antiseptic to prevent infection in wounds. The strong odour of garlic is due to its sulphur-containing compounds, which are released when it is crushed or chopped. Garlic is used in Ayurvedic medicine to improve digestion, boost the immune system, and treat respiratory infections.
Cheat Sheet
Type Ingredients:
Root, antibiotic
Benefits:
Garlic contains a compound called allicin, which has antibacterial and antiviral properties and can help boost the immune system. It may also help lower cholesterol levels and reduce the risk of cardiovascular disease by improving blood flow and reducing inflammation. Garlic has been shown to have potential anticancer properties, although more research is needed to confirm these benefits.
Uses
Garlic is commonly used in cooking as a flavouring ingredient and is a staple in many cuisines around the world. It is also used as a natural remedy to boost the immune system, lower cholesterol levels, and improve cardiovascular health. Garlic can also be used topically as a natural remedy for skin conditions such as acne and warts.
Contra indications:
Garlic may interact with certain medications, so it is important to talk to a healthcare provider before using it as a supplement. It may also cause gastrointestinal issues such as heartburn and gas, especially if consumed in large amounts. People with bleeding disorders should use garlic with caution, as it may increase the risk of bleeding.
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