Indian cooking or any cooking for that matter always contains a key ingredient which is Garlic. Do not look at garlic just as any ingredient. In my pre-school days my mother used to battle with me to eat raw garlic. But now i have fallen for the taste and also totally bowled over with its benefits.
All must be familiar that it has cholesterol reducing properties. Not only does it lowers the cholesterol, but also contains a potent compound called Allicin. Allicin is produced when garlic is finely chopped or crushed. The finer the chopping and the more intensive the crushing, the more allicin is generated and the stronger the medicinal effect. Allicin is an excellent anti-fungal and helps in curing fungal infections and thereby earns the fame as an antibiotic.
Imagine the number of antibiotics we take when we have an infection. Hence we can prevent infections by including raw garlic in our salads on a regular basis.Cooking can reduce its availibility.But nevertheless do include it in the cooking.Remove the skin and then crush it and use it while cooking.
Cancer is a disease haunting every individuals’ mind. Garlic helps to prevent cancer because of the antioxidants it contains. It can slow down the growth of tumour cells. Antioxidants help to protect the body against damaging “free radicals” which can cause cancer due to chronic exposure to pollution and chemical agents.
BDST: 1348 HRS, June 20, 2012
Edited by: Sharmina Islam, lifestyle Editor
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