
Garlic has been used medicinally for centuries in India and is known as Lasuna, the destroyer of diseases.
Fresh garlic is used for cooking, while dried cloves are aged and deodorized before being used medicinally.
Ayurvedically, garlic has sweet, sour, spicy, bitter, and astringent tastes. Its properties are heavy, buttery, and hot. In its raw state, garlic can upset Vata and Pitta doshas but is alleviating for Kapha doshas.
Garlic has biomedical actions that include antibacterial, antifungal, antiviral, antimicrobial, anti-inflammatory, cardiotonic, and aphrodisiac properties. It is also a nutrient that contains sulfur, potassium, calcium, sodium, amino acids, and minerals.
It lowers high blood pressure, cholesterol, and glucose levels. It also rejuvenates the body, cleanses the blood, removes parasites, relieves gout, and reduces edema. Additionally, it benefits eyesight, protects the liver, aids in elimination, and decreases cholesterol levels.
Contradictions: During pregnancy and breastfeeding, children should only consume 300 mg a day, those with bleeding disorders, and before surgical procedures.
Dosage: Adults should take 2400 mg per day.
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