featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Wednesday, February 26, 2014


photo by Fristu
Garlic has been used for medicinal and therapeutic properties for thousands of years. Back in ancient Greece Hippocrates, known as the father of Western medicine, prescribed garlic for treating respiratory problems, poor digestion, various diseases, and even parasites. Throughout history garlic has been used around the world to treat bronchitis, high blood pressure, colic, diabetes, fevers, and other ailments.

Today garlic is still used by many people to prevent various cancers and promote heart health. Research has found that eating garlic seems to boost hydrogen sulfide in our bodies. Hydrogen sulfide is an antioxidant but is poisonous in large concentrations. People who eat diets rich in garlic appear to be protected against certain cancers and heart problems.

Additional research has discovered that exposing garlic to air after it’s chopped promotes the enzyme reaction that releases the cancer-fighting compounds within the garlic. So let your garlic sit for fifteen minutes after you mince it.

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