Many of us have no idea of the beneficial aids garlic can bring to our health. Yes, we hear about the strong aftermath of eating garlic, and chewing on a clove of raw garlic probably will leave its trail behind.
But garlic used in cooking can be odorless and probably tasteless if a person doesn’t overdo it. For those who can’t or won’t be bothered, garlic tablets are readily available.
Today we’re going to explain how garlic naturally reduces blood pressure. Garlic really does support heart health and we’ll explain how you can integrate garlic into your high blood pressure diet.
It’s hard to believe how many nutrients are packed into one single clove of garlic. It contains 33 sulfur compounds, 17 amino acids, and it contains antioxidants such as germanium and selenium. Garlic also possesses a substance called allicin (the little rascal that gives garlic its unique odor), but it also helps greatly in reducing blood pressure and preventing cardiovascular disease.
We might think of this herb as a multivitamin. It is not only chock full of nutrients, but it’s useful for a myriad of possible ailments including helping to thin the blood (to prevent blood clots), reducing blood pressure and lowering cholesterol and triglyceride levels.
Modern research shows that Garlic reduces blood pressure and helps prevent disease
Clinical research has definitely determined that the ingredients in garlic help to inhibit platelet aggregation (stickiness and clumping). This helps thin the blood in the same way aspirin or thrombolytic drugs do.
In a double-blind study, patients who received garlic demonstrated thinner, more slippery blood compared to matched control subjects.
Garlic not only reduces blood pressure but also reduces fibrinogen (a blood clotting component) thus helping prevent the formation of blood clots.
Clumped platelets can make you more vulnerable to heart attacks and cerebrovascular strokes. Garlic’s natural ability to reduce blood pressure helps lower the risk of those and other heart issues.
Garlic in a High Blood Pressure Diet
Many physicians, as well as dietitians, highly recommend the inclusion of garlic in a high blood pressure diet. Because of the complexity of garlic’s chemistry, researchers haven’t been able to ascertain exactly how garlic helps to lower blood pressure, but the vast majority are nevertheless pleased with the results of their studies.
The antihypertensive effect of garlic may be related to its antioxidant and sulfur content. Some studies suggest that garlic helps to reduce blood pressure by increasing the dilation of blood vessels, thus reducing peripheral vascular resistance.
Other studies indicate that the antihypertensive value of garlic may be related to its ability to prevent the digestive system from turning fat into cholesterol.
Eating only one-half to one clove of garlic daily, or by taking a garlic supplement can reduce your cholesterol levels by as much as 9% to 12%. A number of double blind, placebo-controlled studies definitely attest to the ability of garlic to lower serum cholesterol and triglycerides by approximately 15% while increasing HDL (the good cholesterol) levels at the same time.
The Best Types of Garlic to Reduce High Blood Pressure
While evidence indicates that the greatest medicinal value may come from eating raw garlic, studies demonstrate that cooked garlic is effective as well. The highest quality of garlic is grown organically.
Eating garlic has few side effects. It is true that some people are allergic to garlic while others may experience some stomach or intestinal upset.
For many, garlic’s possibly offensive odor is a concern, but chewing fresh parsley, rosemary or fennel can help. Freshly squeezed lemon, grapefruit or an orange peel have also been shown to reduce garlic’s pungent odor.
The takeaway here is that, despite possible concerns over the odor of garlic, we should rather think of garlic’s benefits in reducing blood pressure and offering a pretty comprehensive protection of our hearts, garlic is definitely a winner!