Garlic has always maintained a preeminent position in the world's pharmacopeias. The ancient Egyptians had 22 different medicinal uses for the herb. So great was its influence that a clove of garlic often accompanied the Pharaoh on his trip to the afterlife. More recently, garlic was used during World War I for its antibiotic properties.
Now, researchers at the University of Texas Health Science Center have concluded that garlic "shows promise for improving some cardiovascular risk factors." In plain English, that means the herb may lower the body's levels of cholesterol -- the fat carried in the bloodstream strongly associated with increased risk of cardiovascular disease, including heart disease and stroke.
The study, published in the Archives of Internal Medicine, showed that when compared to a placebo group taking sugar pills, patients taking garlic had a small but significant reduction of total cholesterol. After one month, cholesterol declined an average seven points (mg/dl), and declined by 17 points after three months.
By using a standardized form of garlic, one that is guaranteed to contain a specific amount of an active ingredient, the numbers were even better: Cholesterol was reduced by 19 points after one month and 12-24 points after three months.
So it seems the verdict is in: you cannot eat too much garlic. The worst side effects? Bad breath and body odor. Hey, we didn’t say it was perfect.
No comments:
Post a Comment