Garlic is called a natural antibiotic because it has strong bactericidal, bacteriostatic, and antifungal properties.
However, these are not the only properties of garlic. The allicin in its bulbs also acts as an antioxidant and increases the production of liver enzymes. However, if consumed excessively, it can irritate the liver.
The healing properties of garlic
The health benefits of garlic have been valued since ancient times. Its strengthening effect was first mentioned in the cuneiforms of Babylon. Garlic was common in China and India. It was cultivated by the Romans, Egyptians, Greeks and Jews. In ancient Egypt, he was the subject of religious worship. The Romans believed that it increased combat effectiveness. Hippocrates recommended garlic as a remedy for diseases of the digestive and respiratory systems and as a diuretic. In the 17th century, it was used as a cure for the plague.
Traditional medicine recommended garlic as a cure for helminthiasis, jaundice, typhus, toothache, headache and heart disease. To this day, it is used as a natural medicine to support the body’s defenses against bacteria and fungi, which was confirmed by scientific research carried out in the 20th century. There is more and more talk about the beneficial effects of garlic on liver problems.
Why is garlic useful?
Phytoncides are substances found in plants that have strong bactericidal, bacteriostatic and antifungal properties.
They can be found in:
– black currant;
Allium garlic, onions and leeks are highly antibiotic. The leader among them is garlic, which contains the active ingredient allyn. When the garlic is crushed, allin is converted to allicin. Allicin has extremely strong bactericidal and antifungal properties.
It destroys many types of microorganisms, including:
– Helicobacter pylori;
Allicin is also known for its anti-inflammatory and antioxidant properties, supports the immune system and regenerates liver cells.
How does garlic work on the liver?
Alcohol, foods high in fat, and viruses destroy hepatocytes, which are liver cells. Their regeneration can be supported by allicin contained in garlic, which has an antioxidant effect. Human and animal studies show that oxidative stress is a major factor in hepatocyte damage.
Garlic also contains di- and triallium sulfides, which are metabolites of allicin and increase the production of enzymes responsible for drug metabolism. In addition, s-allyl-L-cysteine, formed during the breakdown of allicin, reduces the levels of bad cholesterol produced by the liver.
The benefits of raw garlic
Garlic is best eaten raw as it loses some of its properties when boiled, baked, or stewed. Only raw, minced garlic contains allicin, as well as other valuable ingredients such as:
– vitamins A, B and C;
Can you eat garlic without restrictions?
Raw garlic boosts health, but don’t overdo it. The allicin in garlic can oxidize the iron in heme, but it takes a very large amount of food — more than 20,000 times the standard dose. Garlic also contains sulfur, which can weigh down the liver, so it should not be eaten in excess. The recommended dose is one clove of garlic per day.
It can also be used in nutritional supplements. The usual daily dose is 500 mg for an adult and 350 mg for a child over one year old.
Garlic is not recommended for patients with inflammation, cirrhosis, or liver failure. Raw garlic should not be consumed by children under one year old, pregnant and lactating women. In addition, it is possible to enhance the action of anticoagulants.
Other herbs and spices for liver disease
In addition to garlic, other plants have a beneficial effect on the liver, such as:
– Milk thistle – stimulates the regeneration of new liver cells, supports cell regeneration in patients with cirrhosis, is used in the treatment of viral hepatitis;
– black radish – stimulates the secretion of bile;
– birch sap – helps cleanse the liver from toxins;
– dandelion – stimulates the liver;
– artichoke – increases the secretion of bile, supports liver function, protects hepatocytes and reduces fatty liver;
– jasmine flower – protects the pulp of the liver.