The medicine in your kitchen cabinet: Garlic

style="float: right; margin-bottom: 10px; font-weight: 600;"Mon 11th Jun, 2012

You are too sick to leave the house and are wondering what you can use to make you feel better without going to the chemist. The kitchen is not a bad start. Especially if you have garlic.

Garlic is a herb; a bulb that belongs to the same genus as onions and leeks and has an unbelievable variety of medicinal effects. It contains a substance called Allicin, which has anti-bacterial properties. For a long time it has been known as a blood purifier. It is a powerful antioxidant and can lower high blood pressure. It helps lower cholesterol, reduces plaque and lowers the risk of atherosclerosis (hardening of the arteries). It is a natural antiseptic and powerful cancer fighter.

Garlic is also effective against digestive ailments and diarrhoea. It contains phosphorus, potassium, calcium, protein, vitamins B and C. One cup of raw garlic is approximated to contain about 1.5mg of Vitamin B6 and 40mg of vitamin C. Cooking garlic weakens its anti-bacterial effects, so it is advisable to eat it raw for best results.

The German word for garlic is knoblauch and is available from the usual outlets.  Viktualienmark and Biomarkt are especially worth visiting for fresh, quality produce.

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