The great benefits of eating garlic on an empty stomach

Garlic has spread all over the world as an excellent spice to flavor many dishes. However, in addition to its culinary uses, garlic has also spread as an ingredient with medicinal properties, since it is able to prevent and fight a large number of diseases. Although perhaps the smell and taste of garlic  are not really appetizing, it  is worth knowing the many benefits and start including it more in your diet .

 

Where do the benefits of garlic come from?

Garlic originates from Central Asia, but its use in alternative medicine dates back to the third millennium in the areas of India and ancient Egypt. Century after century, garlic has spread all over the world as a powerful ally of our health and as a remedy against many diseases.

Several cultures around the world have begun to praise garlic for its miraculous medicinal properties, as it is able to improve many aspects of our health, both internally and externally. Thus, generation after generation, garlic has been recommended as a natural remedy and today it is also the subject of many scientific studies aimed at demonstrating its great medicinal power.

Thanks to these studies, today we know that garlic is a powerful natural antibiotic able to fight and eliminate hundreds of micro-organisms that trigger infections and diseases. It has been shown to lower blood pressure and is a remedy for rheumatism, stomach disorders, skin problems, diseases of the nervous system or lack of energy. It also stimulates the circulatory action of the heart and improves the functioning of the liver and gall bladder.

Why is it good to eat garlic on an empty stomach?

Although garlic can be consumed at any time of day, various studies have shown that the ideal time to eat garlic and to be able to make the most of all its benefits is just raised and, therefore, on an empty stomach.

The main benefit of eating fasting garlic is its detoxifying and purifying power, which is able to stimulate the elimination of toxins and residues from the body, as well as facilitating the expulsion of worms and to fight typhus. Daily consumption of garlic on an empty stomach can, in the long run, protect the body from various health problems, such as certain types of cancer, diabetes and depression.

Garlic is rich in antioxidants and nutrients that help to strengthen the immune system, thus preventing infections and diseases. For this reason, the consumption of fasting garlic guarantees good immune defenses to effectively combat viruses, bacteria, fungi or any other type of microorganism that damages health.

We must also remember that in order to make the most of the benefits of garlic, it is necessary to ingest it raw. Consuming garlic when cooked is still good, but in this way it can lose up to 90% of its properties. Perhaps the taste of raw garlic is not pleasant, but considering the benefits, it is really worth it.

How to detoxify the body by consuming garlic on an empty stomach

Now that you know that the main benefit of garlic on an empty stomach is its detoxifying properties, you can adopt the healthy habit of eating a clove of raw garlic every day on an empty stomach to purify your body. Some experts even recommend eating two cloves of garlic every day, but these are some exceptions.

To enhance the effects of garlic and detoxify your body in no time, we recommend starting your day by ingesting two tablespoons of finely chopped garlic. After that, you can drink the natural detoxifying juice you prefer. Wait 45 minutes before breakfast.

Tips

  • If you can not bear the smell or taste of garlic, you can use natural garlic supplements in tablets, which you can buy at the pharmacy or in herbal medicine.
  • If you prefer to eat raw natural garlic, you can hide its taste and smell by ingesting a little lemon juice or chewing on a mint leaf. In this way, you can make the most of its benefits by avoiding heavy breath or a bad taste in the mouth.
  • To make the most of the benefits of garlic, you can also include it more often in your recipes, for example in salads, in centrifuges or meat dishes.