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The numerous health benefits of garlic are well-known.

The Many Health Benefits Of Garlic

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The Many Health Benefits of Garlic

We’re quite confident you already know what garlic is, so we’re going to leap straight in there with some science today:

First, let’s talk about allicin

Allicin is a compound in garlic that gives most of its health benefits. A downside of allicin is that it’s not very stable, so what this means is:

  • Garlic is best fresh—allicin breaks down soon after garlic is cut/crushed
    • So while doing the paperwork isn’t fun, buying it as bulbs is better than buying it as granules or similar
  • Allicin also breaks down somewhat in cooking, so raw garlic is best
    • Our philosophy is: still use it in cooking as well; just use more!
  • Supplements (capsule form etc) use typically use extracts and potency varies (from not great to actually very good)

Read more about that:

Now, let’s talk benefits…

Benefits to heart health

Garlic has been found to be as effective as the drug Atenolol at reducing blood pressure:

Effects of Allium sativum (garlic) on systolic and diastolic blood pressure in patients with essential hypertension

It also lowers LDL (bad cholesterol):

Lipid-lowering effects of time-released garlic powder tablets in double-blinded placebo-controlled randomized study

Benefits to the gut

We weren’t even looking for this, but as it turns out, as an add-on to the heart benefits…

Garlic lowers blood pressure in hypertensive subjects, improves arterial stiffness and gut microbiota: A review and meta-analysis

Benefits to the immune system

Whether against the common cold or bringing out the heavy guns, garlic is a booster:

Benefits to the youthfulness of body and brain

Garlic is high in antioxidants that, by virtue of reducing oxidative stress, help slow aging. This effect, combined with the cholesterol and blood pressure benefits, means it may also reduce the risk of Alzheimer’s and other forms of dementia:

There are more benefits too…

That’s all we have time to dive into study-wise today, but for the visually-inclined, here are yet more benefits to garlic (at a rate of 3–4 cloves per day):

An incredible awesome recipe using lots of garlic:

  • Take small potatoes (still in their skins), cut in half
  • Add enough peeled cloves of garlic so that you have perhaps a 1:10 ratio of garlic to potato by mass
  • Boil (pressure-cooking is ideal) until soft, and drain
  • Keeping them in the pan, add a lashing of olive oil, and any additional seasonings per your preference (consider black pepper, rosemary, thyme, parsley)
  • Put a lid on the pan, and holding it closed, shake the pan vigorously
    • Note: if you didn’t leave the skins on, or you chopped much larger potatoes smaller instead of cutting in half, the potatoes will break up into a rough mash now. This is actually also fine and still tastes (and honestly, looks) great, but it is different, so just be aware, so that you get the outcome you want.
  • The garlic, which—unlike the potatoes—didn’t have a skin to hold it together, will now have melted over the potatoes like butter

You can serve like this (it’s delicious already) or finish up in the oven or air-fryer or under the grill, if you prefer a roasted style dish (an amazing option too).

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