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Home
and Family
Garlic
by Dr. Reuven Bruner, Ph.D.
The unique sulfur compounds found in garlic promote
antioxidant activity and function as powerful antibacterial
and antiviral agents. These compounds, such as allicin, help
reduce blood pressure, decrease LDL cholesterol and join
forces with vitamin C to help kill harmful microbes and
protect against colon cancer (1 oz. of garlic contains 15
percent of the daily value (DV) for vitamin C).
Along with its potent sulfur-containing compounds, one ounce
of garlic also provides 18 percent DV for vitamin B6 and 24
percent DV for manganese. And if you have concerns about the
carcinogenic chemicals that can result from cooking meat at
high temperatures, add some garlic to your meal to reduce the
effect of these harmful compounds.
To get the most health benefits from garlic, be sure to let
it sit for a minimum of 5 minutes, optimally 10 minutes,
after cutting and before eating or cooking. Waiting 5-10
minutes allows the health-promoting allicin to form. If you
do not let it sit, little allicin will have the chance to
form, so it is worth the wait.
(c) 2006 Dr. Reuven Bruner. All Rights Reserved.
Contact him at: POB 1903, Jerusalem, 91314, Israel; Tel: (02)
652-7684; Mobile: 052 2865-821; Fax: (02) 652-7227; Email:
FitnessDoctor@Bezeqint.net
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