Garlic reduces plaque accumulation in the arteries.
Marla Ahlgrimm describes plaque as essentially a waste product that builds up in the arteries. It is made of calcium, fibrin, cholesterol, and fatty substances. As it accumulates, arteries become clogged, which makes it harder for the body to pump blood. This can lead to blood clots, hypertension, and heart attack. A diet high in garlic can slow plaque accumulation by up to 80% and reduce the amount of calcified plaque in the body.
Women who eat garlic regularly have lower blood pressure and healthier cholesterol levels.
Numerous studies over the last three decades have found that garlic increases antioxidant levels in the body. It additionally prevents clotting, reduces blood pressure, and lowers cholesterol levels. Garlic is a powerful anti-inflammatory and inhibits the activity of inflammatory enzymes, says Marla Ahlgrimm.
Garlic boosts the immune system.
In addition to increasing the body’s store of antioxidants, Marla Ahlgrimm explains that garlic can also boost the immune system. When taken in the early stages of a cold, garlic can reduce length of illness and severity of symptoms. The National Cancer Institute has produced numerous studies showing a correlation between an increased intake of garlic and reduced cancer risks. In addition to these benefits, garlic helps flush toxins from the body.
Extracts offer advantages, too.
Whole, organic foods always offer the most health benefits. However, in the case of garlic, (and especially given its often-off-putting odor) consuming other forms may be just as effective. Marla Ahlgrimm notes that garlic supplements, which contain both dried fresh garlic and garlic extracts, are widely available at most drugstores.
