100 Ways to Cure by Garlic by Kimberly J Reid (.ePUB)

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100 Ways to Cure by GARLIC: How to Cure With Garlic by Kimberly J Reid
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Overview: In recent decades, when the incidence of cardiovascular disease increased dramatically in developed countries, garlic has been considered a leading functional food for antioxidant protection, cell membrane protection, lower cholesterol, lower blood pressure, and prevent cardiovascular diseases.
Garlic is a common spice of every family. Since ancient times in Egypt, garlic has been used as an antiseptic for asthma, pneumonia, intestinal infections. Experiences have also showed that garlic was used to disinfect the skin, cure scorpion bites, snake bites, warts on the skin. In the recent decades, along with the development of the two diseases are cardiovascular and cancer, some scientists were especially interested in antioxidant effects, anti-mutant cells, lowering blood fats and reducing the risk of blood clots in garlic.
Garlic has 3 main active ingredients: allicin, liallyl sulfide and ajone. Allicin is the most powerful and important substance of garlic. Allicin is not presented in garlic. However, when you cut or grind garlic, they will be impacted on anilase, and then alliin in garlic become allicin. Therefore, the more chopped or pounded you did, the higher the activity was. One kilogram of garlic can produce 1-2 g of allicin. Allicin is easy to deform after processing. Cooking will accelerate the loss of this substance. Microwaving will completely destroy allicin. Allicin is a very strong natural antibiotic that is stronger than penicillin. It also inhibits the growth of many viruses such as poliomyelitis, influenza, etc.
Genre: Non-Fiction > Health, Fitness & Self-help

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