12 Apr 2017

Garlic For Natural weight loss


Garlic which is mostly used as spice for food has been known for centuries for its qualities. Garlic prevents diseases and has so many health benefits.  When it comes to weight loss, garlic is indeed a great natural medicinal food. It contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and cholesterol.

Garlic For Natural weight loss:

Take time to peel the garlic then blend it. Add normal water when blending. Make a juice from the garlic with just water and Garlic. not too thick, not too light. You can choose to filter the chaff from the juice, I prefer leaving mine like that. This juice should be used for a few days then you prepare another one. You can keep your juice in the fridge for next day's use. Drink about 10 ml (2 teaspoons) first thing every early morning. Keep doing this for about 1 month.

Health Benefits of Garlic:
Garlic prevents heart disease and cancer, fights infections,
and much more, it  is a natural antibiotic. Garlic contains allicin and diallyl sulfide, sulfur-containing compounds. Although allicin is destroyed in cooking, other helpful compounds are formed by heat or aren't destroyed by it. This lets cooked garlic give you a health boost. Garlic also contains the powerful antioxidants C and E, and the mineral selenium.

Garlic has been found to lower levels of LDL cholesterol, the bad cholesterol, and raise HDL cholesterol, the good cholesterol in the short term. Its effects last about three months when taken daily. It may also help to dissolve clots that can lead to heart attacks and strokes. Even when cooked, garlic helps keep cholesterol in your bloodstream from oxidizing and damaging the lining of your blood vessels, which helps prevent the formation of plaque.

Garlic has also been found to inhibit the growth of, or even kill, several kinds of bacteria, including Staphylococcus and Salmonella, as well as many fungi and yeast. Animal studies have found that garlic helps prevent colon, lung, and esophageal cancers. How much is enough? Researchers suggest you can enjoy the benefits of garlic every day by eating a typical clove weighing 3 grams.

Selection and Storage

Most varieties of garlic have the same characteristic pungent odor and bite. Pink-skinned garlic tastes a little sweeter and keeps longer than white garlic. Elephant garlic, a large-clove variety, is milder in flavor than regular garlic and should be used like a leek. But most varieties can be used interchangeably in recipes.

Choose loose garlic if you can find it. It's easier to check the quality of what you're getting than with those hiding behind cellophane. Its appearance can clue you in to its freshness; paper-white skins are your best bet. Then pick up the garlic; choose a head that is firm to the touch with no visible damp or brown spots.

Don't expect the flavor of garlic powder to mimic fresh garlic. Much of the flavor is processed out. Garlic powder, however, may retain some active components. Garlic salt, of course, contains large amounts of sodium -- as much as 900 milligrams per teaspoon, so avoid using it.

Store garlic in a cool, dark, dry spot. If you don't use it regularly, check it occasionally to be sure it's usable. Garlic may last only a few weeks or a few months. If one or two cloves have gone bad, remove them, but don't nick remaining cloves; any skin punctures will hasten the demise of what's left. If garlic begins to sprout, it's still okay to use, but it may have a milder flavor, just remove the tough, green sprout.

Ensure also not to consume excessive amounts of garlic because excess of it can cause little damage to you blood cells.

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