How Do Onions and Garlic Affect My Immune System?

 

Garlic and onions, two of the most popular flavoring accompaniments in cooking today, not only serve a culinary purpose but these two popular parts of the

diet actually contain a plethora of health benefits within. Garlic is a natural antibiotic that has strong antibacterial qualities. Garlic is also a strong anti-inflammatory. Garlic, and its distant cousin the onion, have a beneficial effect on blood fats, immunity against common viral diseases, as well as being protective against cancer.

What Is Important to Know about Garlic’s Antibiotic and Antibacterial Properties?

 Garlic possesses antibiotic and antibacterial properties. The key to maintaining these naturally antibiotic properties however is to not cook or alter the garlic. Instead, garlic eaten raw and crushed has shown the most potent antibiotic effects since it releases the allicin within the bulb, which is the nutrient that is thought to contain the most potent form of antibiotic material in the bulb. The more the garlic is crushed and smashed, the more potent allicin it is said to release.    Garlic also has potent antibacterial and anti-inflammatory properties. Incorporat-ing it into your daily diet can help keep chronic inflammation (which results in pain) and bacterial infections at bay.

What Effects Do Onions and Garlic Have on Blood Circulation and Blood Fats?

Both garlic and onions can help keep the blood to a consistency that is easily passed through the arteries and various blood pathways of the body. Further, their high sulfur and bioflavonoid content are protective against calcium deposits and also at reducing the size of the arterial plaque that often clogs these pathways.

I’ve Heard That Garlic Can Be Protective Against Cancer, Is That True?

It is thought that allicin from garlic is the active constituent of garlic that seems to have anti-cancer properties. In one study, which involved over 5,000 Chinese men and women at high risk for stomach cancer, researchers compared the effects of garlic and selenium every other day with taking a placebo for 5 years. The risk for all tumors combined was reduced by 33% and the risk for stomach cancer was reduced by 52% in comparison with the group that received only the placebo.