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The Benefits of Garlic

For many years garlic has been seen as having the ability in boosting one’s health and has been used to treat human disease.

In a recent study at the University of Nottingham it was concluded that garlic can reduce the risk of developing certain cancers, cardiovascular disease and Type 2 diabetes.

It is full of allicin, sulphuric compounds, manganese, vitamin B6, vitamin c, copper and selenium which stimulates the body’s production of glutathione (a potent antioxidant for the liver) which helps boost detoxification of your entire body.

So, it may stimulate the immune systems natural defences against cancer and may have the potential to reduce the growth of the tumour. These sulphur compounds are released whether the garlic is chopped, fermented or pressed.

According to researchers the compounds can affect “gaseous signalling molecules” such as nitric oxide and hydrogen sulphide which are produced naturally in the body. People suffering with many diseases have altered gaseous molecules which can cause issues with cell communication and maintain balance in the body, but scientists are unsure how this happens.

There is a lot of further research needed to see how these sulphur compounds react in our bodies to provide us with the known benefits.

In summary despite the smell that garlic leaves on your breath you may wish to consume more to help boost your immune system and fight certain diseases.

 

Source:

www.independent.co.uk

www.cancer.gov/about-cancer/causes-prevention/risk/diet/garlic-fact-sheet

https://thetruthaboutcancer.com/benefits-onions-garlic-natures-weapons-cancer-2/

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