Now… I never shared this with you but I recall I used to tell my neighbor all the time to eat one clove of garlic (raw garlic) per day. He wouldn’t listen to me and kept saying “oh, this thing will get real stinky!”. Lo and behold… and sadly… just last week, I was informed by Henry’s wife that he suffered a heart attack but is recovering well. Most importantly, the PRE-CURSOR to Henry’s heart attack I was told was his high blood pressure, which I advised him personally years ago to consume his daily garlic. This is why I need to write this valuable tip about garlic to you. I don’t want you to make the same mistake ok?
According to CNN on TV, the truth that garlic has health benefits is
nothing new. Since at least 1500 BC, healers in China and India have
used the odiferous bulb as a blood thinner. Hippocrates, the father
of modern medicine, used it to treat cervical cancer. Louis Pasteur
reported on garlic’s antibacterial and antifungal powers, which
inspired Albert Schweitzer to use it against dysentery in Africa.
But now, a team of researchers from the Cardiovascular Research
Center at the University of Connecticut School of Medicine have
learned how freshly crushed garlic — as opposed to dried or
cooked garlic — protects the heart.
Why is fresh garlic better?
“Freshly crushed garlic generates hydrogen sulfide, a gas that is
also generated from rotten egg,” says study coauthor Dipak K. Das,
PhD, ScD, a professor and director at the Cardiovascular Research
Center. “Although this gas in excess may become poisonous, in
small quantities it functions as an intracellular signaling compound
and can protect the heart.”
Because the hydrogen sulfide is a short-lived gas, it disappears
when garlic is dried, processed, or cooked, he adds.
Dried or processed garlic does retain its antioxidant effects,
however, and helps protect against free radical damage — but not
to the extent that fresh garlic does.
In the study, published in the August 12 issue of the Journal of
Agricultural and Food Chemistry, the scientists gave freshly crushed
garlic and dried garlic to two groups of lab rats, then studied
how well the animals’ hearts recovered from simulated heart attacks.
“Both fresh and processed garlic reduced damage from lack of
oxygen, but the fresh garlic had a significantly greater effect
on restoring good blood flow in the aorta, and it increased pressure
in the heart’s left ventricle,” Das says.
Lowering blood pressure without killing your social life
Now back to lowering blood pressure and ultimately avoiding heart
disease … how exactly do we do it without smelling up the room??
1. The first thing is to mix the fresh garlic with HONEY.
This is for the taste.
2. The second thing is to eat some parsley after it.
This is for the breath.
Try that ok? I hope that will make your garlic intake not only
healthy but also more enjoyable knowing that you are doing the BEST
you can for your most valuable asset- your body and health!
Sincerely and with lots of love,