The use of crushed raw garlic and lemon juice on an empty stomach, an ancient practice dating back to Ancient Egypt to Vedic India, has been considered a botanical intervention with multiple health benefits.
Various research suggests that the joint consumption of garlic and lemon could contribute to the reduction of total and LDL cholesterol, as well as better control of blood pressure, he points out. Infobae.
Other studies have also explored how these ingredients can influence the immune response and the incidence of mild respiratory infections, with special attention to their antimicrobial action.
Preparation and consumption
It is recommended to crush the garlic and let it rest before mixing it with the lemon juice and water, thus ensuring the correct formation of allicin, the active compound.
This molecule, responsible for the pungent odor, is recognized for its antimicrobial and vasodilatory action, according to the University of Oregon and the National Institutes of Health (NIH).
While a lemon can cover more than 50% of the recommended daily intake of vitamin c.
The compounds antioxidants of lemon could stabilize allicin and prolong its action, although direct evidence of this interaction is still being evaluated according to data from the NIH.
Consumption is usually done on an empty stomach, although the effective absorption of the active compounds can vary considerably.
Steps to follow:
- Crush or chop a clove of raw garlic.
- Let it sit in the open air for 10 minutes; This is key for allicin (the medicinal compound in garlic) to be activated.
- Mix it with the juice of half a freshly squeezed lemon and a glass of water (it can be warm or room temperature).
- Drink it immediately.
Precautions and side effects
Consumption of garlic and lemon can cause gastric irritation and interact with anticoagulant medications, so it is advisable to consult a health professional.
Although there is data that suggests benefits, it is important to approach the use of this remedy with caution and not substitute conventional medical treatments for these traditional practices.
Raw Garlic vs. cooked garlic
He raw garlic is significantly more effective than cooked garlic for the most medicinal benefits, mainly because it preserves the allicinthe most powerful bioactive compound in garlic. Allicin is unstable and is destroyed by heat above 60°C, drastically reducing the properties of cooked garlic.
Why raw garlic is more powerful:
- Allicin is activated when raw garlic is cut or minced, and is responsible for its properties. antibacterial, anticancer and for cardiovascular health.
- Ninety-nine percent of allicin is lost during frying, and just 60 seconds in the microwave completely blocks the anti-cancer effects.
- Raw garlic helps reduce cholesterol, prevent arterial clots, regulate blood pressure and strengthen immunity.
Benefits of cooked garlic:
Although less potent, cooked garlic you do not lose all your benefits:
- It continues to provide antioxidants and is beneficial for the heart.
- Releases other sulfur compounds with healthy benefits.
- It is more pleasant to taste and easier on the stomach.
Practical recommendation:
To maximize benefits: eat raw garlic or, if you cook it, do not heat it above 60°C and add it when the recipe is almost finished. A middle option: leave the raw minced garlic 10-15 minutes before cooking, allowing the allicin to form before the heat destroys it.
NOTE: If you take blood thinners or have digestive problems, consult a doctor before consuming raw garlic in large quantities.
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