HEALTH BENEFITS OF CHEWING RAW GARLIC

You might not make a lot of new friends if you chew on garlic, a plant used for centuries as both a pungent flavoring and a medicine. A member of the onion family, garlic contains a powerful sulfur compound called allicin, which also lends it a distinctive – and to many people, unpleasant – smell.Garlic not only makes food delicious, it may also have a number of health benefits. The allicin in garlic exhibits strong antioxidant activity – the ability to fight harmful free radicals in the body – which has led scientists to study its health-promoting properties.

OFFERS AN ANTI-INFLAMMATORY EFFECT

If you suffer from an inflammatory condition, it may help to consume raw garlic. A study published in "Food and Chemical Toxicology" in August 2013 found that garlic had an anti-inflammatory effect, with raw garlic exhibiting a stronger effect than garlic that had been

heated. The levels of a compound called allicin were greater in the raw garlic, which is most likely the reason for its greater benefits.

LOWERS CHOLESTEROL

Medical students who consumed 10 grams of raw garlic each day for two months significantly lowered their cholesterol levels, according to a study published in the "Journal of Postgraduate Medicine" in 1991. Another study, published in the "Pakistan Journal of

Pharmaceutical Sciences" in October 2006, found that raw garlic consumption increased beneficial HDL cholesterol levels, while decreasing total cholesterol, although the difference wasn't large enough to recommend using garlic as the only method for lowering cholesterol.

IT MAY LOWER CANCER RISK

People who consumed raw garlic at least twice a week experienced lower rates of lung cancer than those who consumed raw garlic less often, according to a seven-year study published in "Cancer Prevention Research" in July 2013. Garlic may also be beneficial for preventing or treating colon and pancreatic cancer, according to the University of Maryland

Medical Center -- although research is still preliminary.

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Researchers have known for decades that fevers in the first trimester of pregnancy increase risk for some heart defects and facial deformities such as cleft lip or palate. But they have not known the reason for those defects.They thougt it was due to the root cause of the fever.It may be virus or bacteria. Recently researchers of the Duke University Medical Center has found that fever it self cause those defects and it does not depend on the root cause. Fever in first three to eight weeks of pregnancy can interfere with the development of heart and face of the fetus.According to results of the research they suggest a portion of congenital birth defects could be prevented by lowering the mother's fever with the judicious use of acetaminophen during the first trimester.Some Non Steroidal anti-inflammatory Drugs(NSAIDs) like ibuprofen and aspirin can also reduce the fever, but they have some adverse effects on late stages of the pregnancy.So those drugs are not good for use. Neura...

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