a US research conducted by the University of Connecticut School of Medicine and published in the Journal of Agricultural and Food Chemistry has highlighted the benefits brought to the cardiovascular system by garlic especially if not processed and cooked.
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For the loved one, especially if you intend to conquer it, it is not exactly the best, but for our heart it is! Especially when eaten raw, fresh, chopped and natural! To uphold the "stranamore" virtues ofgarlic, a US research conducted by University of Connecticut School of Medicine and published in the "Journal of Agricultural and Food Chemistry" which would have highlighted i benefits brought to the cardiovascular system from this bulb, especially if not processed and cooked.
Merit ofhydrogen sulphide, the substance that gives the bulb the characteristic smell of "rotten eggs" and which, if taken orally, promotes circulation, as it is capable of relax blood vessels. From the experiments conducted on mice it emerged that this chemical element, yes would only form when the garlic is fresh (not dry), better if cut and crushed.
Two groups of guinea pigs who had been provoked heart attacks were given fresh raw garlic and cooked or otherwise treated garlic for 30 days, respectively. The treatment was beneficial for both groups, but the mice fed the fresh crushed garlic found significantly greater effects, more markedly reducing the damage caused by the lack of oxygen supply e better restoring circulation.
In short, as Dipak Das, coordinator of the study states, "garlic is also good when cooked, but raw and chopped has a significant beneficial effect on blood pressure in the left ventricle and on the circulation of the aorta".
Besides, of course, keeping away any vampires who intend to bite her?
Simona Falasca
