hypertension, arteriosclerosis, and heart dysfunctions (angina pectoris or heart
attacks).
Garlic helps with anticlotting of platelets (prevents an excessive tendency of
platelets to group, forming clots), and fibrinolytic (disintegrates fibrin, the protein
that forms blood clots). This makes garlic highly recommended for people
suffering from thrombosis, embolism, or vascular accidents due to the lack of
blood flow.
It decreases the level of LDL cholesterol (bad cholesterol) in the blood, because
it makes its absorption by the intestine more difficult. It has been proven that in
the hours following a breakfast of toast with butter, the level of cholesterol
increases 20%, however when the bread is rubbed with garlic, even if it has
butter, this increase does not take place.
Since it normalizes the level of sugar in blood, it is a must for people suffering
from diabetes, and obesity.
Garlic is also an antibiotic and antiseptic. It is proven to be effective against the
following micro-organisms:
- Escherichia coli, which causes intestinal dysbacteriosis and urinary infections.
- Salmonella typhi, which causes typhoid, and other Salmonella genus that cause
severe intestinal afflictions.
- Shigella dysenteriae, which causes bacillus dysentery.
- Staphylococcus and streptococcus, which causes furuncles (infected
blemishes) and other skin infections.
- Diverse types of fungi, yeasts, and some viruses, such as herpes. The active
principles of garlic are supposed to interact with the nucleic acids of the virus,
thus limiting its proliferation.
The bacteria-killing powers of garlic inside the intestine are vigilant with bad
bacteria, respecting the normal bacteria, for which it is good. This makes garlic