In these studies, garlic is used in different forms: fresh, dehydrated, as well as extract, oil or dye. It should be noted that this leaflet is dedicated solely to the effects of eating fresh garlic (raw or cooked) as used in various food preparations.
Tip eat a compote or yogurt just after to avoid stomach ache.
Active principles and properties
For vegetables of the family Alliaceae
Several prospective and epidemiological studies have shown that high consumption of vegetables and fruit decreases the risk of cardiovascular diseases, certain cancers and other chronic diseases1,2. More specifically, studies have shown that the consumption of vegetables of the alliaceae family (garlic, onion, shallot, chives, spring onions, leek) would have a protective effect against cancers of the stomach and intestine3,4. To date, there is insufficient evidence to link with other types of cancers such as prostate, breast, esophageal and lung cancers4.
Garlic has many virtues. It can help you to cure or fight several health problems and prevent some serious diseases such as cancer. Find out what happens to your body when you eat a garlic clove on an empty stomach.
The benefits of consuming garlic on an empty stomach
For thousands of years, this condiment is particularly appreciated for its medicinal benefits, it is a powerful antioxidant that has antibacterial, antiviral and antiseptic properties. It is therefore formidable to treat disorders such as colds or flu.
Rich in vitamins (A, C, B6, B9, E) and minerals (zinc, calcium, phosphorus, potassium …), it helps strengthen the immune system, improve blood circulation, prevent and treat certain bacterial infections.
To fight and prevent cancer
Several epidemiological studies indicate a positive effect of garlic consumption on the prevention of certain cancers. First, the results of a meta-analysis of 18 epidemiological studies published between 1966 and 1999 show a 30% reduction in the risk of colorectal cancer and about 50% of the risk of stomach cancer in the event of high consumption of garlic. Among all the studies found, this consumption was approximately 18 g of raw garlic and cooked weekly (ie about six pods).
Since the quantities ingested varied greatly from one study to the next, it is difficult to determine more precisely the minimum amount of garlic to consume in order to benefit from its effects on colorectal and stomach cancers. Other studies have found an inverse relationship between garlic consumption and the incidence of laryngeal, prostate and breast cancers. However, no general conclusion can be found at this time, given the small number of studies on the subject.
Moreover, its wealth of antioxidants helps protect healthy cells in the body and prevent serious disorders such as cancer. Researchers at the National Cancer Institute have studied the case of Chinese who consumed garlic daily, they found that this habit reduced the risk of cancer of the stomach and esophagus. They also observed that a consumption of 10g per day of allium family vegetables (onion, garlic …) reduced the risk of prostate cancer by 50%.
Garlic is also beneficial to the heart, prevents blood pressure, cleans blood vessels and improves blood circulation. Indeed, according to the American Heart Association (AHA), it is advisable to eat garlic regularly because of its ability to prevent cardiovascular disease. A study at the University of Pennsylvania showed that daily consumption of garlic reduced cholesterol by 7%. This ingredient contains a compound called allicin, which gives garlic its odor and, when consumed raw, blocks the chemical synthesis of cholesterol in the blood and prevents it from building up on the walls of the arteries.
Should we eat it cooked or raw?
Depending on the mode and time of cooking, the essential compound of garlic, allicin, may have no effect on the body. Its properties can be canceled by heat, and its amount of antioxidants decreases.
By eating raw garlic, you can fully enjoy its benefits. But if you want to consume it cooked, wait at least 20 minutes before the end of cooking to add it so as not to lose its active compounds.
If the idea of eating fasting garlic does not tempt you, you can add it to your daily dishes to enjoy its benefits and promote the proper functioning of your body. However, it is advisable to moderate the consumption (between 1 and 4 pods per day) because it can cause diarrhea or other side effects.
Different ways to use garlic
To fight against a cold or bronchitis
To treat a cold or bronchitis, prepare a herbal tea made from thyme and garlic cut into pieces. To sweeten the mixture, add pure honey. However, do not forget to remove the germ before cutting the garlic.
To detoxify the body
Toxins are harmful to health, they promote diseases, aging of the skin and tarnish the complexion. According to Chinese medicine, garlic clears the blood of accumulated toxins, stimulates the functioning of the kidneys and prevents urinary infections. Do not hesitate to add it to your daily dishes.
Treat the inflammation of the ear
Crush a clove of garlic and mix it with a tablespoon of olive oil. Let the mixture sit for an hour and apply a few drops of this oil to the infected ear. Repeat this operation twice a day until the inflammation disappears. The antibacterial properties of garlic will relieve inflammation.
However: NEVER introduce anything into an ear, especially any medication, without first checking the condition of the eardrum. Consult your doctor before making this recipe.
Prevent hair loss
To strengthen your hair, crush 5 cloves of garlic and add 50 ml of olive oil. Massage your scalp well and let it sit for a few hours. You can sleep with the mask if you wish, it will nourish, moisturize your scalp thoroughly and prevent hair loss.
Reduce itching on the feet
Heat the water, pour it into a bowl and throw two cloves of garlic. Wait for the temperature to be pleasant before soaking your feet, leave on for 20 to 30 minutes. Repeat the operation several times a week to notice results. The antibacterial properties of garlic will treat itching and prevent the development of fungi.