PPDGJ: These are the Seven Surprising Benefits of Eating Raw Garlic


Besides being effective as a cooking spice, garlic is also effective to ward off several types of diseases. However, this way of eating garlic for health may not be unusual for you. You are recommended to eat raw garlic, without cooking or processing it first.

After hearing the following properties, you will no longer hesitate to immediately consume raw garlic. The benefits of eating raw garlic make the process of cooking and processing garlic cause a loss of important nutrients and ingredients.

So, eating garlic like eating fruit will guarantee that all important nutrients are not lost. If you regularly eat garlic in a raw state, at least twice a week, you can get the following benefits.

1. Reducing the risk of cancer
Raw garlic is rich in bioactive sulfur compounds. According to the National Cancer Institute in the United States, these compounds can prevent the formation of cancer cells in the body. This is because bioactive sulfur serves to repair or kill damaged body cells, protect the body from carcinogens, and inhibit the spread of unhealthy cells.

Various scientific studies around the world have proven the efficacy of eating raw garlic to kill or reduce various types of cancer cells such as breast cancer, pancreatic cancer, and lung cancer.

2. Lower cholesterol levels
According to a study published in the Journal of Postgraduate Medicine, consuming at least 10 grams of raw garlic every day for two months has helped reduce cholesterol levels quite a lot.

Other research conducted by experts at Rafsanjan University of Medical Sciences also revealed that eating raw garlic can increase good cholesterol levels while reducing levels of bad cholesterol in the body. To get this conclusion, study participants published in the Pakistan Journal of Pharmaceutical Sciences were asked to consume 10 grams of raw garlic for 42 days.

3. Prevent high blood pressure and control hypertension
The content of polysulfide in raw garlic is proven to be able to control blood pressure for people with hypertension. According to a scientific journal Maturitas, polysulfide will help relieve and open the blood vessels so that they don't get too much pressure. No wonder if eating raw garlic for three months turned out to reduce blood pressure up to 10 mmHg.

4. Prevent heart disease
The good news comes from a study published in The Journal of Nutrition. In the study, it was revealed that raw garlic can help reduce plaque buildup in the coronary arteries, which are blood vessels that pump blood to the heart.


Eating raw garlic regularly also works to prevent the formation and buildup of plaque in the coronary arteries. This is certainly very beneficial for those of you who have various types of disorders in the heart and metabolic system.



5. Relieves infections, inflammation, and colds
Sharing a fairly common disease can be relieved with the help of raw garlic which is rich in allicin. Allicin active compounds contained in garlic have the function of antiviral, antimicrobial, and antifungal which is effective in killing various organisms that can cause disease.

A study in the journal Advances in Therapy proves that eating raw garlic in the flu season can increase the body's resistance while preventing the disease.

6. Overcoming hair loss
Who would have thought eating raw garlic could overcome the problem of hair loss that has been very annoying? Alopecia or baldness is caused by autoimmune diseases and raw garlic can strengthen and encourage hair growth on the scalp. Some people even put garlic gel on their heads to prevent baldness.

7. Maintain brain health
Various disorders that attack the brain such as Alzheimer's disease and dementia can apparently be prevented by eating raw garlic. Recent research in the Journal of Neurochemistry proves that the content of S-allyl-L-cysteine ​​(SAC) and antioxidants found in garlic can protect the brain from various cognitive damage. The chemical element is responsible for preventing the buildup of plaque or harmful substances in the central nervous system.


Editor: Eko Sutriyanto

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