Garlic medicine and food

Modern science has shown that garlic is a powerful antibiotic with a wide range of applicability. As the body does not resist to garlic, his beneficial effects are maintained for a long time. It is the only antibiotic that kills batteries and protects the body simultaneously.

Before antibiotics to revolutionize the pharmaceutical industry, garlic - through its properties - was used for protection against diseases such as: cholera epidemic, plague or flu. Unlike drugs and vaccines, garlic is not toxic to the human body.

Daily consumption of garlic prevents influenza.

A clove or two of garlic mixed with honey and taken two or three nights in a row is good for treating rheumatism and arteriosclerosis.

Has anti-cholesterol, anti-coagulant, protects the circulatory system and digestive system.

It is rich in antibacterial substances, essential oils and the antioxidants that protect us against free radicals.

Good food and condiment for various foods.

Studies have shown that garlic is a powerful antioxidant. Aids digestion and keeps stomach lining healthy.

Garlic excessive consumption can cause digestive tract irritation or injury. Some people are allergic to garlic. Symptoms of garlic allergy include skin rash, fever and headache.

It has a very distinctive smell.

100 g garlic - 150 kcal

Garlic contains:

•     selenium


•     calcium


•     phosphorus,


•     iron


•     magnesium,


•     vitamins A, B1, C, PP