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Garlic, food and medication

Garlic, Allium sativum, is a plant that belongs to the Liliacee-Amaryllidaceae family.
The therapeutic virtues of garlic are known since the most remote times: ancient Egyptians and Greeks used it in rations intended for slaves and workers and athletes, to increase strength and resistance.

From a nutritional point of view, one hundred grams of garlic bring about 149 kcal. The fats are less than a gram, the proteins are about six grams, while carbohydrates are about 33 grams, including about 2 grams of fiber.
They contain a high content of manganese, calcium, selenium, copper and phosphorus. Vitamin B6 content, Vitamin C and Vitamin B1. If crushed or cut, the garlic clove frees a series of sulfur-based compounds (Allicin, S-Allicysteine) to which determine the characteristic pungent odor of the bulb.
"Eat the garlic, which is against 'A Gucc'", this was the recurring phrase of my grandfather who recognized the property of preventing cardiovascular diseases and stroke (designated by the term dialectal gucc).
Today, in fact, there is a great production on the market of garlic supplements for the treatment of various pathologies, but the research what it says about it? According to popular tradition the consumption of garlic reduces pressure and cholesterol but in reality the studies conducted in the laboratory are not so convincing.

Things instead go a little better when considering studies on heart attacks and stroke (the Gucc saying my grandfather!). In this case the results are actually encouraging and the treatment with garlic supplements seems to have a protective effect towards these phenomena.
Consuming large amounts of garlic seems to significantly reduce the risk of stomach cancer and the right colon, even if other studies are needed to confirm the role of this plant in reducing other tumors.
Unconventional medicine makes Garlic the enemy public number one of diabetes. Studies on animal models instead contrasting results, while much more convincing is the role of the plant as a powerful anti-inflammatory, able to fight obesity and metabolic problems, as well as infections against microbes, mushrooms and parasites.
Anna Cosentino, nutritionist biologist

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