Garlic
Garlic is a species in the onion genus. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces some 80% of the world’s supply of garlic.
Types of garlic:
Dried garlic has two types, white and red. Red garlic is easily distinguishable from white garlic. The taste of this garlic is a little spicy and has good healing properties. Red garlic has properties that in addition to promoting the general health of the whole body, also helps to solve women’s problems.
The amount of allicin in this garlic is higher. Regular consumption of red garlic has a great effect on preventing the proliferation of cancer cells.
Garlic attribute:
- Reduces the risk of high blood pressure
- Lowers cholesterol
Treat boils on the body with garlic - It is a natural medicine for wound healing
- Prevents the progression of dementia and Alzheimer’s
- Helps control blood sugar levels
- It is effective in preventing certain cancers
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