Why We Should Eat Raw Garlic Properly

Some people believe that raw garlic has more health benefits than cooked ones. It is often used as a natural remedy for colds and flu, and some swear by its ability to boost the immune system.

Additionally, garlic is a good source of vitamins C and B6, as well as manganese and selenium. It also contains allicin, a compound with antibacterial and anti viral properties. Taking garlic supplements can help lower cholesterol levels, reduce blood high pressure, and improve circulation. Additionally, it is thought to have detoxifying effects on the body. While there is no scientific evidence to support these claims, many people continue to eat raw garlic for purported health benefits.

The benefits of eating raw garlic 

Fresh garlic is extremely potent even when cooked: After all, it’s a well-known fact that consuming copious amounts of the stuff can result in pungent breath—but before you dismiss the idea of having garlic in raw on a regular basis, you might want to consider the potential health benefits. It turns out that the same organic sulfur compounds (known as allium compounds) that give garlic its distinctive odor are also extremely beneficial to your health in a variety of ways. Continue reading for a list of garlic’s health-promoting properties.

It may lower cholesterol. It’s no secret that high cholesterol is a major risk factor for cardiovascular disease, but you may be surprised to learn that there has been some debate in the scientific community about whether or not garlic consumption can help lower LDL cholesterol levels. Some early research published in Annals of Internal Medicine produced positive results, showing significant reductions in cholesterol levels in patients who consumed just half a raw garlic clove per day, but subsequent studies have contradicted those findings. And it is the best choice for those who diet

It helps with hypertension. According to a 2019 meta-analysis from Australia, garlic is beneficial to reduce blood sugar levels which is, of course, beneficial to overall cardiovascular health. The overwhelming evidence suggests that taking garlic extract on a daily basis significantly lowers both systolic and diastolic blood pressure in hypertensive patients. In other words, if you consume raw garlic, it will remain close to your healthy heart.

It can help fight and alleviate the common cold. Raw garlic has long been touted as a natural cold remedy, and one 2014 scientific study found that “people who took garlic every day for three months (instead of a placebo) had fewer colds.” However, the research to back up this claim is scant, so don’t expect a miracle. The more important thing to know about garlic is that it has immune-boosting and anti-inflammatory properties in general. Garlic extract consistently proved to be a “promising candidate as an immune modifier, which maintains the homeostasis of immune function” in laboratory studies published in the Journal of Nutrition. And that, my friends, is good news not just for a single case of the sniffles, but for your overall health.

It’s a nutritional powerhouse. Much research into the health benefits of garlic is still ongoing, but one thing is certain: garlic is high in important nutrients that the body requires to thrive. Despite its small size, contains a high concentration of vitamins B and C, as well as manganese, selenium, iron, copper, and potassium.

Some studies indicates that garlic is also used today by somebody for the prevention of cancer, heart disease because they don’t want to use medical supplements.

How do you eat raw garlic?

You don’t have to have an entire clove of garlic to reap its benefits. Many of its the benefits are derived from allicin, an enzyme with anti-inflammatory, antioxidative, and antibacterial properties. “The alliinase enzyme is activated when chopped or crushed,” explains Dr.

Amy Lee, Head of Nutrition for Nucific. That’s why she suggests smashing garlic before putting it in a pan or on a plate. Here are some simple ways to incorporate raw garlic into your daily routine of foods

Mix it into pastas and savory dishes

The healthy compounds in raw garlic break down at temperatures of 140 degrees Fahrenheit, according to Cleveland Clinic dietitian Laura Jeffers, MEd, RD, LD. Simply add this nutrient-rich superstar to your meal at the end of the cooking process (i.e., when your food is still plenty hot but away from the heat source) to ensure that your body benefits as much as your taste buds. Hint: A microplane or zester are excellent tools for adding the garlic without overpowering your meal.

Add it to a salad

Minced raw garlic and toss it into a salad dressing (you can leave it as is or pulse the dressing in a food processor for a more uniform texture), or sprinkle some thin shavings on top of your plate of greens.

Garnish your morning toast

Garnish your avocado toast with thin shavings of raw garlic to add a flavor boost to your breakfast. Avocado’s rich and creamy flavor will significantly mellow the more potent garnish.

Spice up your guacamole

You’ve already got raw onion in there, so why not up the ante with half a clove minced garlic?

Having raw garlic in the wrong way

You can’t go wrong because it’s so good for you. That being said, don’t bite into a whole head of it because one half to one full clove of raw garlic a day is really all you need and going overboard will only give you a stomachache (and bad breath, too). What is the takeaway? Begin enjoying raw garlic right away, but keep in mind that a little goes a long way in terms of flavor and health benefits.

To sum up, having garlic is good for our health; however, some humans worry about bad breath when eating raw. Knowing some ways to mix it with your meal to ensure the nutrition in garlic with your health is extremely necessary.