How to Lower Your Cholesterol with Garlic

Allium sativum is its name in Latin and we refer to garlic.
Generally we use almost all the garlic in our food as seasoning, the truth is that it has more nice properties beyond the palate.

Widely used since antiquity, the studies have to prove their efficacy. In the past people ate or swallowed garlic cloves, it is no longer necessary - one of the benefits of today are the capsules! - Came to work around this, but rather have increased the amount of oil concentrate responsible for the beneficial effects.

Garlic has many uses ... not just to ward off vampires and such creatures, but above all other "monsters" more real! Bacteria, worms, parasites ... They do not attack in full moon night but also in the "suck".

The applications of garlic as a general rule are:

I. Antibiotic
II. Anti-inflammatory
III. Anti-microbial
IV. Anti-asthmatic
V. Anti-oxidant
VI. Anti-carcinogen
VII. Cardiovascular Protector
VIII. Anti-Cholesterol

The following diseases or symptoms to be treated by garlic are very broad, but can be summed up in its efficiency:

Gastrointestinal disorders, high cholesterol, high blood pressure, asthma, bronchitis, flu, sore teeth and more recently the studies prove its effectiveness in breast cancer and prostate cancer.
Many studies have addressed the effects of garlic on cholesterol and blood pressure and indicate that allicin, a chemical that forms when it is crushed and confers its characteristic odor, reduces cholesterol levels and promotes the reduction of blood pressure.

In turn, part of allicin is rapidly degraded into other sulfur compounds such as ajoene, which may also have medicinal properties.
The benefits of garlic can be attributed to its antioxidant, fighting free radicals, these being highly reactive, damaging the cell structure and function of normal cell metabolism.

The garlic would make it less likely that aggregation of platelets (cells involved in blood clotting) and its adhesion to artery walls, reducing the chance of a myocardial infarction.


Garlic should be consumed raw, because after being heated or processed, or transformed loses its beneficial properties.

In the case of capsules, we are talking about cold-pressed extracts, macerated or aged garlic, which has been proven their effectiveness and to overcome the other presentations because of the increased concentration of active substances.
Our recommendation is for 500 to 1000 mg of garlic oil per day, as the protective effect or 1 to 2 cloves raw and fresh daily.

The excessive use or high dosages can cause indigestion and irritation of the gastric mucosa. Should be avoided if you take synthetic drugs, there may be some risk of leverage. Suspend cases: if you have had any allergic symptom after taking it in pregnant women, infants and children up to four years in pre-and post operatories because it has anti-platelet effect.

See this article about lower cholesterol