Garlic as well as onion is characterised by the rich content of thiosulfinates, sulfides, sulfoxides and other odoriferous sulfur compounds. The cysteine sulfoxides are responsible for giving the bulbs their distinctive flavour and production of the eye-irritating compounds that induce lacrimation. The thiosulfinates exhibit antimicrobial properties that help fight off bacteria, viruses and fungi. Though the sulfur compounds in onion are only about onequarter the level found in garlic, the former is rich in quercetin, a phytochemical which contributes to a healthy cardio vascular system; the more pungent the onion is, the higher is the level of quercetin. Quercetin has also been shown to reverse some age-related memory loss.
Onion is also loaded with chromium, a trace mineral that helps cells respond to insulin. As for garlic, clinical experiments have shown that its regular consumption helps improve blood circulation and decrease calcium deposits as well as deposits of arterial plaque in coronary arteries. Thanks to their potent antioxidant properties, onion and garlic–rich diets appear to reduce the risk of colon and esophagus cancers, and may aid in prevention of cancers of breast, skin and lungs. It is important to note here that garlic and onion are best eaten raw as cooking, especially for too long or at high temperatures, can affect their curative properties.
Packed with vitamins A, B and C, along with minerals such as potassium, selenium, iron, calcium and zinc, these strongly scented bulbs contain small amounts of prostaglandins A1 and E which help lower high blood pressure and control cholesterol level. Studies prove that ingesting four grams of garlic a day can help maintain normal blood pressure, whereas daily intake of one clove of fresh garlic for 16 weeks lowers cholesterol by up to 21 per cent.
Garlic also reduces the ability of blood platelets to form clots, thereby reducing the risk of heart attacks or stroke.Another of its most potent health benefits includes the ability to enhance the body’s immune cell activity. Moreover, those who eat a clove of garlic every day have a lower risk of stomach and bowel cancer. Two cloves, or more, a day will provide you a shield against flu or help you recover faster if you get the flu or the common cold.
In herbal medicine, garlic is traditionally considered to be not only a reliable remedy for hoarseness and coughs, but also an effective inflammatory to treat small injuries. Just wash the wound with a mixture of one part garlic juice and three parts of water and watch it heal. Use raw garlic juice on rashes and bug bites, it stops the itching immediately. For scratchy throat, suck a small slice of garlic for 10-15 minutes, the juice sliding down the throat will ease the pain. Cut raw garlic and rub the cut edge on tooth and gums two to three times a day to stop toothache.
Besides being an excellent worm expeller, garlic also has a soothing effect on the various forms of diarrhoea. Problems such as colitis, dysentery and many other intestinal problems can be successfully treated with fresh garlic and without affecting the beneficial organisms which aid digestion. To relieve the symptoms, infuse crush ed cloves of garlic in water or milk and sip slowly.
Onion, sometimes called ‘gar lic’s little brother’, also has a long list of medical virtues. It is a powerful antiseptic and a potent source of folic acid, calci um, phosphorus, magnesium, iron and dietary fibre. Its antiallergenic properties make it useful for treating allergy related diseases. Consumed in raw state, onion not only helps to in crease the HDL cholesterol in the blood, but also clears it of unhealthy fats. Its powerful anti-inflammatory and anti-bacterial properties can deliver relief for upset stomach and related gastro syndromes. Its increased consumption is believed to lessen the risk inherent in developing diabetes and ward off infectious bacteria.
Onions are a traditional remedy for tooth decay and oral infections: for a germ-free mouth, chew a piece of raw onion for two to three minutes. Mixture prepared from equal amounts of onion juice and honey taken several times during the day facilitates the melting of phlegm in a patient suffering from severe cough. It helps break down mucus and prevents its further formation. It is also one of the best preventive potions against the common cold.
Many types of onions are high in iron, with red ones having the highest concentrations. Iron helps to maintain the proper consistency and thickness of blood. Onion is also great for skin disorders: to improve the blood circulation in the skin and to banish warts, just rub fresh onion slices on the affected place. Roasted or raw onion tied to boils dries them up quickly while fresh onion juice is a proven instant remedy for nausea.
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Unknown - Saturday 29 October 2011
