High Blood Pressure And Garlic

Garlic as a medicinal herb has a remarkable history, withstanding the test of time. Reliably, Garlic is part of a valid heart health supplement program and benefits those who have immune function challenges.

If you are at risk for heart disease, use antibiotics regulary, have diarrhea or flatulance, any bacterial, fungal, or viral infection, low immunity, arthristis, sore throat, toothache, asthma, allergies, pneumonia, cancer, meningitis, colds or flu, tuberculosis, fever blisters, athlete’s foot, common warts, genital herpes, sinus infections, whooping cough or high blood pressure then garlic may be useful for you!

Garlic, to eat may taste wonderful, but does not maintain Allicin,  the valid medicinal compound once it’s been cooked or smashed.

Having Garlic in pill form secures it’s medicinal validity especially when not produced with extreme temperatures,  dried slowly, and combined with rosemary and spearmint for odor control.

Should you add a high quality Garlic supplement to your health building protocol you will notice these benefits:

Reduced risk of heart attack and stroke
lower serum cholesterol readings
lower tryglycerides
raised HDL, good cholesterol
increased blood fluidity
stops free radicals

Garlic is anti-inflammatory, bacterial, fungal and viral – sometimes referred to as a natural antibiotic

It kills parasites
protects the liver from toxins
protects against radiation
is used to treat excess perspiration
lower blood glucose in diabetics
is a blood cleanser, traps heavy metals
used in treatment for colic
increases while blood cell levels, even in AIDS patients

sourced from nutrition and you

garlic flickr image credit

karen hanrahan | wellness educator and consultant | writer
nutrition ~ green clean ~ inch loss ~ anti-aging

This entry was posted in Nutrition. Bookmark the permalink.

3 Responses to High Blood Pressure And Garlic

  1. Hooray for the changing of the guard! Can you share which paper you’re writing for? ~~~~Does garlic really have to be whole and raw to maintain “all” the nutritional value? That sounds rather extreme …More detail on that would be welcome. Bright Blessings! the other Karen

  2. Karen Hanrahan says:

    I write for The Doings Newspaper …other Karen (!) Once the allicin is crushed or cooked it’s medicinal value is lost…whole and raw implies it’s best value, but extreme yes in that you would reek like garlic eating it raw and whole all the time!!  Thus the value of it in supplement form, where it’s  processed ever so carefully to maintain the allicin.

  3. I ever hear about benefits of garlic, take in raw condition……well for your healthy, thanks for useful info

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