Most People Get ZERO Benefits from Garlic — Here’s Why скачать в хорошем качестве

Most People Get ZERO Benefits from Garlic — Here’s Why

Garlic does NOTHING unless it is activated. Because without activation, allicin is not formed. Crushing garlic creates allicin — swallowing it whole gives almost zero benefit. Because alliin and alliinase must interact. Allicin is the main active compound responsible for all garlic benefits. It drives antibacterial, antifungal, vascular, and immune effects. Cooking garlic destroys up to 90% of allicin. Heat above 60°C almost completely inactivates it. Allicin works like a natural antibiotic. It damages bacteria and fungi at the cellular level. Garlic does not kill viruses directly — it activates immune cells instead. It stimulates immune response, not viral destruction. Garlic lowers blood pressure by widening blood vessels. This happens through vasodilation, which is usually beneficial. Garlic thins the blood and increases bleeding risk. Because allicin reduces platelet aggregation. Garlic supplements rarely contain real allicin. Allicin is extremely unstable and degrades easily. The safest long-term option is aged garlic extract, not raw garlic. Because S-allyl cysteine is stable and gentler.#SeniorHealth #Over50Health #DoctorExplains #HealthyAging #After60 #LongevityTips #HeartHealthOver50 “Health tips for people over 40” “Medical advice for seniors” “Doctor explains for people 50 and above” “Senior health channel by doctor” #DoctorLongevityHealth #HealthyAging #LongevityDoctor #Over50Health #DoctorExplains Disclaimer: This information is provided for general knowledge and educational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult with your doctor for any questions or concerns you may have about your health.