As the monsoon season approaches, it is critical to fortify one's immune system in order to withstand the harshness of the climate. Garlic has been utilised for its therapeutic benefits for centuries, and it is one of the active constituents in many ancient medications. This wonderful spice and its immunity-boosting effects are mentioned in Ayurvedic texts as well. In fact, with the monsoon on the rise and the need to fortify your immune system, including garlic in your daily diet may be a good idea. However, how and why it is added is critical. So, here's a rundown of what makes garlic such an effective immune booster.
What Is Garlic And Its Benefits?
This wonderful spice requires no introduction as a fundamental component of most cuisines around the world. Its pungent perfume and distinct flavour can enhance the flavour of any dish. However, in ancient times, garlic was primarily utilised for its therapeutic powers, and it was only recently that it was incorporated into cuisine.
The Allium family, which includes onions, includes garlic. Garlic is scientifically known as Allium Sativum. Garlic grows underground and has a long shoot that is frequently used in cooking. Interestingly, garlic is naturally covered with a thin paper-like layer that not only separates each clove but also protects the garlic from pollutants.
Vitamin B1, B2, B3, B6, folate, magnesium, phosphorus, sodium, zinc, iron, manganese, and calcium are just a few of the vitamins and minerals that are abundant in garlic. The presence of Allicin, which aids in the treatment of a variety of maladies, is what makes garlic a remarkable immunity booster. Indeed, the presence of immunity-boosting minerals and antioxidants in garlic makes it a remarkable spice that has been used to treat a variety of diseases such as smallpox, cardiovascular disorders, seasonal flu, infections, and so on.
Make The Most Out Of Garlic
Allicin is the major component of garlic that fights germs, and the best method to use garlic as an immune booster is to eat it raw. Chewing garlic releases allicin, which is then absorbed by the body. When taken with food or in tablet form, its efficiency is reduced since it enters the stomach directly and the active ingredient 'allicin' is inactivated by the acidic nature of the stomach enzymes. So, you either take 2-3 raw garlic cloves each day, or you cut them very finely and put them in soups, salads, and other dishes where they may be chewed for optimum effect.