I’m Italian, so I’m required to like garlic, but that garlic powder I grew up on can’t hold a candle to fresh garlic. A new study in the Journal of Agricultural and Food Chemistry claims that raw, crushed garlic has more heart-protective effects than the dried stuff.
In the study, Dipak K. Das and colleagues point out that raw, crushed garlic generates hydrogen sulfide through a chemical reaction. Although best known as the stuff that gives rotten eggs their distinctive odor, hydrogen sulfide also acts as a chemical messenger in the body, relaxing blood vessels and allowing more blood to pass through. Processed and cooked garlic, however, loses its ability to generate hydrogen sulfide.
The scientists gave freshly crushed garlic and processed garlic to two groups of lab rats, and then studied how well the animals' hearts recovered from simulated heart attacks. "Both crushed and processed garlic reduced damage from lack of oxygen, but the fresh garlic group had a significantly greater effect on restoring good blood flow in the aorta and increased pressure in the left ventricle of the heart," Das said.
Garlic is one of the foods Dr. Fuhrman recommends diabetics eat plenty of, along side green vegetables, nuts, seeds, beans, eggplant, tomatoes, mushrooms and onions. Sometimes I bake garlic cloves in the oven and spread it on wholegrain bread.
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