• adenosine from garlic prevents blood clotting,
  • organic components of garlic, which contain sulphur reduces cholesterol and act preventively to malignant diseases. So in professional magazines Journal of National Cancer Institute and Carcinogenesis have been published results of scientific research which confirmed anti-carcinogen effect of garlic,

 

  • amino acids of the garlic reduces the “bad” cholesterol (LDL) in the plasma and increases the concentration of “good” cholesterol (HDL) and triglycerides, even in consumption of fatty meals,
  • it has been confirmed its positive impact in the expansion of blood vessels, especially peripheral blood vessels, so is often used and is effective in headaches, painful cramps in the calves, which often occur in the elderly after a brief walk,
  • It leads to a reduction in blood pressure of 5% to 10%

 

  • it normalizes the accelerated heartbeat, it improves the operation of the heart and blood vessels and the supplying of the heart muscle with blood which leads to improving of the cardiac function and reducing of the propensity to thrombosis,
  • act on the maintaining of the elasticity of blood vessels and on the reduction of blood viscosity,
  • improves the digestion and the work of the stomach, stimulates the liver, kidneys and prostate,

 

  • It assists in the treatment of various illnesses in the lung, and is extremely effective in the treatment of influenza and bronchitis,
  • white garlic has been used to expel intestinal worms children long ago,
  • It has been proven the positive impact of garlic for infections with herpes viruses and yeast fungus (Candida albicans).
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  adenosine from garlic prevents blood clotting, organic components of garlic, which contain sulphur reduces cholesterol and act preventively to malignant diseases. So in professional magazines Journal of National Cancer Institute and Carcinogenesis have been published results of scientific research which confirmed anti-carcinogen effect of garlic,   amino acids of the garlic reduces...