Garlic does a Body Good

Garlic's impressive track record to date begs the question: Just what is it about this "cure-all" superfood that makes it so invaluable to our bodies? The secret lies in its high antioxidant and vitamin content, along with two key chemical constituents: allicin and ajoene.When the garlic clove is broken or crushed, as it is in a garlic press, the chemical alliin is converted into allicin and ajoene. As allicin decomposes, it generates a potent antioxidant that reacts with free radicals in your body. The formation of ajoene, on the other hand, occurs when allicin is dissolved in various solvents, including edible oils. It is most stable and abundant in macerated garlic (crushed or chopped garlic in edible oil). As with allicin, ajoene functions as an antioxidant, has anti-clotting properties (potentially reducing the risk of heart disease and stroke), antibacterial and antifungal properties, and has been shown to be effective in inhibiting tumor cell growth. Garlic contains many therapeutic
ingredients that help it enhance immune function:

• 17 amino acids, the building blocks of protein, including glutamine, aspargine, glutamic acid and lysine, which are critical for muscle remodeling
• Vitamins B1, A, and C, which display a variety of antioxidant properties
• Minerals such as magnesium, selenium, and germanium. Magnesium helps to maintain healthy muscle and nerve function, while supporting immune function. Germanium is known to enhance natural killer cell activity. Finally, selenium is required for the production of many more antioxidants which ultimately strengthen the immune system to fight off infection caused by bacteria, viruses, and fungi.

Click Here to read the full article with material from Herbalist Bunny Denton, Sports Nutritionist Ashleigh Gass, and Environmental Scientist Christina Sgro.