7 Reasons Why Eating Garlic with Your Meals Is Good for Your Health

There is an ingredient that is indispensable in the daily meals of Koreans: garlic. These days, Westerners also enjoy using garlic in their cooking. This is thanks to the widely known health benefits, such as boosting the immune system, as well as its ability to enhance the flavor of food.

 

Garlic belongs to the Allium family, along with onions, leeks, chives, and shallots. Phytochemicals contained in Allium, such as allicin and sulfur compounds, are responsible for heart health, immune support, and anti-inflammatory effects.

 

According to experts, using garlic in your daily cooking can yield positive long-term results, even in small amounts. In this regard, based on data from sources such as the U.S. health information outlet 'Everyday Health,' we examined the benefits of consistently consuming garlic through food.

Suppresses inflammation

 

Garlic helps suppress the activity of certain inflammatory proteins. According to Harvard Health Publishing, chronic inflammation can lead to chronic diseases such as heart disease, diabetes, cancer, and arthritis.

In a study conducted on 70 women with inflammatory autoimmune rheumatoid arthritis, the group that took 1,000 mg of garlic supplements daily for 8 weeks showed lower inflammatory markers and fewer instances of pain, fatigue, and tender joints compared to the placebo group.

 

Regulate blood pressure

 

Eating two or three cloves of garlic a day can help prevent heart disease. Experts say, “Garlic stimulates the synthesis of nitric oxide, which dilates blood vessels, and inhibits the activity of ACE (angiotensin-converting enzyme), which raises blood pressure.”

 

Improves cholesterol

 

Garlic is effective in lowering levels of total cholesterol and bad cholesterol (LDL), two risk factors for heart disease. Experts say, “Garlic can help reduce cholesterol production by the liver.”

 

Boosts immunity

 

Garlic helps support the body's defense mechanisms overall. Allicin in garlic has antibacterial and antiviral properties.

 

Prevents blood clots

 

The components in garlic have the property of reducing the stickiness of platelets and preventing blood clots.

 

It has an antioxidant effect.

 

According to the National Cancer Institute, antioxidants are not only beneficial to blood vessels and reduce inflammation but can also absorb harmful free radicals that cause diseases such as cancer. Research has shown that the nutrients and plant compounds in garlic possess powerful antioxidant properties.

 

Enhances flavor

 

Enhancing the flavor of food with garlic allows you to use less of other seasonings. According to the U.S. Department of Agriculture, adding garlic can help reduce the use of excessive salt in food. One clove of garlic contains 4 calories. Experts say, “By using garlic to enhance flavor, you can eat more of the foods we need, such as vegetables, whole grains, lean protein, and beans.”

 

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Garlic is onion, green onion, chives,

These are things I always make sure to have when I eat meat...

 

Usually, the side dishes mainly consist of minced garlic,

 

I guess I should keep some raw garlic on the table too.