Here’s Why Everyone Should Eat More Garlic
Garlic has been in use in kitchens across the world for thousands of years, and in many cultures it’s also been used as a traditional medicine for a variety of ailments – but it’s only recently that we’re uncovering the science which details just how fantastic this plant is for human health.
Garlic is part of the Allium family, which also includes vegetables like Onions and Leeks, as well as herbs such as Chives. Garlic’s pungent taste and aroma is due in part to the presence of Organosulfur compounds, and these are powerful enough that just handling chopped garlic means you’ll be able to taste garlic on your breath in a few minutes, even without eating any! It’s when you actually eat the stuff, though, that the real magic happens…
So let’s take a look at the myriad health benefits of garlic and why everyone should be eating more of this fantastic plant….
Anecdotal reports has always suggested garlic provides the body with a heightened immunity against many ailments, but in the last few decades, more and more research has backed this up with hard evidence. When garlic is cut or crushed, it releases Allicin, a compound with strong antiseptic, antibacterial, antifungal and antibiotic properties. Research carried out in East Sussex in 2001 showed that not only did Allicin lead to a decreased occurrence of the common cold – it also reduced the severity and duration of colds. Research at the University of Rochester Medical Centre found that garlic may also help treat sinus problems, sore throat, earache, flu, bronchitis and yeast infections.
A comparative study of the antiproliferative and antioxidant activities of common vegetables carried out in Canada in 2008 found garlic was by far the strongest inhibitor of cancer tumour cell proliferation, exhibiting complete growth inhibition of all tested cell lines. A review from 2001 of the medical literature on garlic and cancer found convincing evidence that consumption of garlic reduces the risk of colorectal, stomach, lung, esophageal, breast and bladder cancer, while a large study of Southern Europeans published in 2006 showed an inverse association between the frequency of use of garlic and the risk of several common cancers.
The antioxidant, anti-inflammatory and cholesterol-lowering properties of garlic make it a wonderful choice for diabetics to naturally reduce the risks associated with their condition. A recent Chinese research paper found that garlic contributed to improved blood glucose control, and had sustained effects on insulin resistance. Another paper published in the Journal of Medicinal Plants Review showed that garlic consumption led to a significant decrease in levels of fasting blood sugar and HbA1C (average blood sugar levels over 2-3 months), even when compared to the standard antidiabetic medication Metformin.
Hypertension, or raised blood pressure, spells bad news for your heart – it causes atherosclerosis, a clogging and stiffening of the arteries which makes you more susceptible to heart attack and stroke. However, a 2019 roundup of medical literature on garlic’s potential use as a weapon against this confirmed that garlic significantly lowers blood pressure in hypertensive patients, thereby improving heart health. Another study of medical literature on garlic’s effect on cholesterol found garlic was potent at reducing bad cholesterol levels, and concluded that garlic therapy should benefit patients with a risk of heart diseases.
Takes your food to the next level!
Unless you’re a vampire, garlic is a kitchen essential – its lively, savoury tanginess adds depth and flavour to hundreds of different dishes, such as this wonderful Creamy Garlic and Spinach Spaghetti or this amazing vegan Cashew Dill & Garlic Fromage. You can even add it to bread dough and make something like our tasty Wholemeal Garlic & Herb Pittas. No ingredient cupboard should be without a packet of nutrient-packed Freeze-Dried Garlic Powder, while more adventurous cooks should definitely check out these awesome Organic Smoked Garlic Granules. And for a softer, mellower, sweeter flavour, why not give Black Garlic a go?