For hundreds of years, garlic has been known for its unique values in the treatment of various diseases, from the common cold and ending with complex inflammation.
Recent studies have shown, however, that garlic has such strong medicinal values that it is more and more often recommended in serious heart conditions or cancer.
Its key values are determined by two key compounds that translate into its strong healing properties – a sulfur-rich amino acid called allicin and an enzyme called protein-based allyase.
Allicin is a very delicate compound that is able to survive only a few hours. Its properties are similar to a strong natural antibiotic, which also has antifungal and antiviral properties.
Allicin only exists in raw garlic. Cooking causes it to disintegrate into other compounds that do not have such an effective health action. Medicinal properties of garlic rely on the mobilisation of white blood cells in the body to fight infection while stimulating other cells of the immune system to fight viral, bacterial and cancerous infections. Read more