Jun
02

Garlic for Immune Function

Tag: Pledger Orthopedic Spine Center, Chiropractic, Garlic

As we age, our immune system weakens, which can leave us vulnerable to chronic diseases like cancer, diabetes, and infectious illnesses. What we eat and drink and the way we live our lives are key factors in whether or not we keep our immune system running at optimal capacity. Research has shown us that supplementing the immune system can help us resist some illnesses. Garlic has been proven scientifically to be very beneficial for the immune system. Recent studies on garlic have shown it to: normalize fat levels in the blood; break down harmful clogs in the arteries and plaque buildup, which lowers cholesterol and triglyceride levels; eliminate parasites; decrease blood pressure; eliminate fungal growth; lower sugar levels in the blood; and eradicate various tumors.

Hippocrates was the first to write that garlic is an excellent medicine for eliminating tumors. It can also help flush toxic heavy metals from the body, and is a powerful antioxidant (phytochemicals) that keeps your cholesterol from oxidizing (oxidized cholesterol is the culprit in heart disease). Garlic appears to help decrease the risk of cardiovascular disease, stroke, cancer, and perhaps overall aging. Multiple studies have shown that garlic can fight free radicals, protect DNA, help increase HDL cholesterol levels, and prevent the breakdown of LDL cholesterol. It has been categorized as a dietary anti-carcinogen, because it stimulates many immune cells and activities; such as lymphocyte and macrophage phagocytosis, release of inerleukin-2, tumor necrosis factor and interferon, and enhancement of natural killer cell activity.

The analysis of 22 scientific papers from around the world has shown that garlic exerts toxic effects on cancer cells--particularly tumors of the stomach, colon, bladder and prostate. Unfortunately, if you heat garlic, you destroy most, if not all, of its benefits. Research has shown that as little as 60 seconds of heating in a microwave or 45 minutes of heating in an oven can totally destroy alliinase enzyme activity; which means no beneficial allicin is produced. It is best to allow crushed garlic to stand at room temperature for 10 minutes before heating (to allow enzyme growth) and leave it out of your recipe until very near the end of the cook time. This will help maintain its effectiveness.

If you have any questions regarding the information in this article, please contact Dr. Noble Allman, Chiropractic Physician, at (513) 727-2540. We can also be reached at www.allmanchiropractic.com and drallman@allmanchiropractic.com.

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