Written By Miranda Regalado
This week, we are set to discuss one of the most effective protections against vampires—yes, we are talking about garlic. If you didn’t know, the whole idea of vampires stems from a blood disorder called porphyria. People suffering from it might appear pale, have erosion of the lips and gums, creating the appearance of longer teeth, and more. Garlic was believed to worsen those effects so much that it could “kill” a vampire.
Beyond the terror stories, there is scientific evidence to support the idea. A powerful sulfur compound called allicin, found in garlic, is strong enough to be considered a natural antibiotic. This compound is also responsible for the characteristic garlic aroma but is only present in garlic when it is freshly cut, chopped, or crushed. Allicin’s attributes have led researchers to study its potential to treat various kinds of drugresistant bacterial infections, as well as viral and fungal infections.
Garlic not only protects us against vampires but is also a powerful remedy for the common cold and is very efficient in concoctions like the cough syrup we shared a while back. A study from 2016 showed that aged garlic extract can boost your immune system. People who took it during flu and cold season experienced wonderful results.
Another major benefit is that garlic supplements were found to reduce blood pressure, linking its effects to a 16-40% risk reduction of experiencing cardiovascular events. These analyses noted that the results were similar to some blood pressure medications but with fewer side effects. On that note, garlic might also improve cholesterol levels. A 2016 study indicated that taking a garlic supplement for more than 2 months could reduce your LDL (bad) cholesterol.
If we were to add another benefit, though there are many more, it helps us detoxify heavy metals in the body. It all comes back to allicin; this compound can help reduce levels of lead in your blood and vital organs. Sulfur compounds in high doses can protect against organ damage from heavy metal toxicity. This claim comes from a 2012 study performed at a car battery plant, where it was found that employees who consumed garlic reduced the lead levels in their blood by 19%.
If you can get past the “garlic breath,” the health benefits you might gain by incorporating it into your diet are tremendous, even if you only have it a few times a week. Including a clove or two in your meals regularly would not only enhance the food’s flavor but also carry improvements in your immune system and overall wellbeing.
