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Is Garlic Good for Cholesterol

is garlic good for cholesterol

The Health Benefits of Garlic for Cholesterol!

Why is garlic useful for lowering cholesterol? It has been shown that garlic, an allium family member, lower cholesterol. Antioxidants found in abundance in allium vegetables may aid in the battle against free radicals, which can harm cells and raise the risk of heart disease. Sulfur, another component of garlic, has been shown to help reduce blood pressure.

Many herbs, especially those often used in cooking, offer enormous health advantages that we may not be aware of while using them. Naturally, if we do consider these advantages and use these herbs in our cuisine more often, it may quickly result in a healthier lifestyle.

Garlic is one of these helpful herbs. This plant has been proven to help us maintain healthy cholesterol levels, among its many other benefits.

The Relationship Between Cholesterol and Health

Although you may have heard of “good” and “bad” cholesterol, it is neither. Simply put, cholesterol is a substance that contributes to the construction of lipoproteins, tiny blobs that are found throughout our bodies. Lipoproteins come in a variety of varieties; however, they are all referred to as “cholesterol” in the same sentence. Our bodies are filled with these blobs of fat.

Aside from that, fat is neither good nor evil; some of us just consume too much of the wrong kind of fat in our diets. Every cell in our bodies contains fat, and some critical chemical processes necessitate fat for success. When our bodies accumulate too much fat, we risk problems. Cholesterol has a role in this.

The “good cholesterol” in your body transports fat to organs where it is burned for energy or eliminated as waste. “Bad cholesterol,” or other types of cholesterol, transports fat to areas of your body where it is stored. Because of this, medical professionals’ “good cholesterol” with “bad cholesterol” volume measurements.

If you have too much of either kind in your blood, especially if the cholesterol is harmed or altered, it can be harmful to you. Garlic can help with it.

When Good Cholesterol Goes Bad.

When chemicals or structures in our bodies receive or lose electrons, the outermost component of an atom or molecule, they might suffer atomic damage or change. Oxidation is the process through which an electron is lost by an atom or molecule. Even though the procedure is quite minor, it can yet result in significant issues.

When the body’s cholesterol oxidizes, it is more likely to wind up in places it shouldn’t, including lingering in the blood. An excessive amount of cholesterol in the blood might block the blood vessels.

Your blood pressure increases when your blood vessels narrow, which forces your heart to work harder. Complete blood vessel closure can result in heart attacks, strokes, and other problems.

This is where garlic comes in.

According to a National Institutes of Health study from 2006, garlic has significant quantities of antioxidants that shield cholesterol from oxidation, perhaps protecting you from problems linked to high cholesterol.

The report claims that just one-half of garlic clove can reduce blood cholesterol levels by close to ten percent. The study also discovered that while many herbs must be consumed freshly to get their full benefits, dried garlic, such as the flakes and powders frequently used in sauce recipes, still retains some of the fresh garlic’s antioxidant capabilities.

Just 7 grams of dried garlic are needed to reduce blood pressure by up to 5%, prevent blood clotting, and cut blood cholesterol by as much as 7%.

Cooking With Garlic.

If you are unfamiliar with garlic, it is frequently used as a sauce ingredient in Italian cuisine. It may be minced or diced and added to soups or sauces, but it may also be baked and served with vegetables.

You can also get dehydrated garlic in the shape of flakes or finer powders at most grocery stores. This type of dehydrated garlic is easier to use in cooking and won’t spoil as rapidly. This kind of garlic can be added to other spice blends, particularly for making soups and stews.

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