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Garlic - Physiological Effects

Garlic - Physiological Effects

Studies by competent multi-degreed scientists have shown beyond any reasonable doubt that consuming garlic generally has the following physical effects:

  • Garlic lowers blood pressure a little.
  • Garlic lowers LDL Cholesterol a little.
  • Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men.
  • Garlic lowers or helps to regulate blood sugar.
  • Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (It may not be good for hemophiliacs).
  • Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors.
  • Garlic helps to remove heavy metals such as lead and mercury from the body.
  • Raw Garlic is a potent natural antibiotic and, while far less strong than modern antibiotics, can still kill some strains of bacteria that have become immune or resistant to modern antibiotics.
  • Garlic has anti-fungal and anti-viral properties.
  • Garlic dramatically reduces yeast infections due to Candida species.     
  • Garlic has anti-oxidant properties and is a source of selenium.
  • Garlic probably has other benefits as well.

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