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Remedies - Garlic |
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ALLIUM
SATIVUM
Sanskrit: Lasuna, Rosona, Yovanesta
English: Garlic, poorman’s treacle
Hindi: Lashan, lahsun
Arabic: Saun Taum
German: Knoblauch, Lauch
Greek: Allidion, Skorodon
Italian: Aglio
Urdu : Lehsun
Malayalam: Veluthulli
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Garlic
is well known to all as it’s vide use as a
spice or condiment in Indian and continental cuisine.
It is of two verities; in one type the bulb consists
of many cloves while the other has only one clove. |
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Garlic is considered
as something of a miracle food
and uses it as a home remedy for many complaints.
The healing properties of garlic
as an antiviral and anti bacterial agent are now backed
with scientific evidence. Scientists have shown that
the compounds in garlic are good for heart. They lower
blood pressure, reduce cholesterol production in the
lever, suppress harmful cholesterol and raise level
of the beneficial high-density lipoproteins in the
blood. Garlic is considered one of the most important
herbal/Ayurvedic supports for blood pressure and cholesterol
reduction. The daily dose recommended is about 6g,
equivalent to two or three cloves.
Garlic is also extensively
used for curing asthma,
arthritis, sciatica, lumbago, backache, bronchitis,
chronic fever, tuberculosis, rhinitis, malaria, obstinate
skin disease including leprosy, leucoderma, discolouration
of the skin and itches, indigestion, colic pain, enlargement
of spleen, piles, fistula, fracture of bone, gout,
urinary diseases, diabetes, kidney stone, anemia,
jaundice, epilepsy, cataract and night blindness etc.
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Garlic
can be eaten raw in order to reduce nasal congestion
and also in helping to reduce the amount of mucous in
the nasal cavities. Garlic is also said to aid in the
cleansing of the body's blood. And, true or not, it
has been said that if you cut several onions in half
and place them around your home, you and your family
will not get any more colds. Eating garlic on regular
basis may provide some protection against gastric cancer.
Garlic has a very strong
flavour, and it is difficult to eat in raw condition.
It needs to be either mixed with other foods or to
be added it in food while cooking. Allicin gets distributed
throughout the meal, providing you with the benefits
of its anti-carcinogenic and antiseptic properties.
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Peel the garlic only just before
the cooking other wise it may lose many of garlic’s
potent health properties. The natural compound of Allicin
as found in garlic loses its beneficial properties within
hours because it begins to react with garlic's other
components as soon as the clove is crushed.
Garlic can also prevent blood clotting and increase
the rate at which blood clots are broken down, but large
amounts- ten or more cloves a day- may have to be eaten
before any effect is noticed.
The main draw back to eating garlic is that it makes
the breath smell and in few people can cause allergies.
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Tips
A paste made of about 1 gm of garlic should be mixed
with a glass of buttermilk. Drink this buttermilk twice
a day. It will bring your blood pressure down.
Eating 2/3 raw clove of garlic on empty stomach in the
morning will correct any vitiation of vata dosha and
will help to lower your blood pressure. |
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