Superfoods are not just obscure foods found in remote villages in Peru, or inaccessible forests, they can be everyday foods…like garlic.
Garlic, the rather pungent bulb adds a depth of flavour to dishes the world over, but it’s more than just a culinary delight, it’s an absolute powerhouse of health benefits, revered worldwide for its medicinal properties.
Rich in vitamin C, vitamin B6, manganese, and selenium, garlic serves as a nutrient-dense addition to any diet.
However, its real magic lies in its Sulphur -containing compounds, particularly allicin, which is formed when garlic is crushed or chopped. Allicin:
This sulphur compound has some pretty impressive therapeutic benefits like cardiovascular protection, an antioxidant, anti cancer properties, antimicrobial, anti-asthmatic and immunoregulatory and antilipidemic and is blood pressure lowering.
Antioxidants: Garlic contains various antioxidants, including flavonoids and selenium, which help neutralize harmful free radicals in the body.
By reducing oxidative stress and inflammation, these antioxidants may lower the risk of chronic diseases such as cancer and cardiovascular disorders.
Sulphur Compounds: Beyond allicin, garlic contains other Sulphur compounds like diallyl sulphide and diallyl disulphide, which contribute to its distinctive aroma and flavour.
These compounds have been shown to have anti-inflammatory properties and may help improve cardiovascular health by lowering cholesterol levels and reducing blood pressure.
Organosulphur Compounds: These Sulphur -containing compounds found in garlic have been studied for their potential anti-cancer effects.
They may help inhibit the growth of cancer cells and reduce the risk of certain types of cancer, including stomach and colorectal cancer.
What’s more you might have seen the studies that were released showing that garlic has 99.9% efficacy against the coronavirus and common flu.
Garlic Hack:
Chop your garlic and let it sit for a few minutes before using. This activates the enzyme alliinase, which converts alliin, into allicin.
Why you must buy only Australian garlic: Imported garlic is often treated with methyl bromide, used to fumigate the crops.
Methyl bromide is considered highly toxic and is known to cause neurological and lung issues.
So buy Australian grown or even better grow your own it’s one of the simplest crops to grow.
Learn how easy it is to grow garlic -->
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