Welcome to Flexhealthtips where we bring you Natural Remedies to treat and save you money, and in this very post you will be educated on Garlic and Onion, why they are both good for your health and why you should be taking them more often.
Garlic is a species of bulbous flowering plant in the genus Allium with its botanical name (Allium sativum), likewise, the Onion with its botanical name as Allium cepa both has a lot of health benefits which are good for human consumption and medical treatments, their close relatives include the likes of scallion, leek, and chive in the allium family.
Onions of all colors (including white) are good sources of vitamin C, vitamin B6, potassium and folate, while garlic is rich in vitamin C, vitamin B6, thiamin, potassium, calcium, phosphorous, copper, and manganese.
Both Galic and Onion are also having a low-calorie way to add flavor to a dish without resorting to ingredients like butter and salt.
Onion and Garlic health benefit: Let’s have a look at some of the health benefits of Onion and Garlic in the upcoming paragraphs.
1. Onion and garlic against cancer
Onion and garlic both contain organosulfur compounds and flavonoids which are very powerful antioxidants. These would therefore provide good protection against several types of cancer including Breast Cancer. A study carried out in China even revealed that heavy eaters of garlic and onion reduce their risk of getting cancer by 60% !!!
2. Against viruses
Garlic stimulates our immune system, and allows us to treat colds and flu more quickly, by swallowing a raw clove as soon as the first symptoms appear. For relief along with treating, therefore, try onion soup as well.
3. Against bacteria
As we have already mentioned, garlic is an antibacterial and antiviral food that destroys microbes, intestinal parasites, and even fungi. Onion has a similar effect, helping the body fight off various infections.
4. To improve your cholesterol profile
Garlic has the property of lowering the level of “bad” cholesterol (LDL), while increasing the level of “good” cholesterol (HDL). The onion also has this ability, but especially when eaten raw. It can therefore be added to a sandwich or a salad.
5. For the heart
Garlic lowers blood pressure in people for whom it is too high. The onion, on the other hand, prevents the formation of clots, and therefore prevents thrombosis. This provides double protection to our arteries.
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