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The beneficial properties of garlic
Even anciently it was called the miracle plant, and all thanks to these beneficial properties:
improves the blood;
the ability to improve the activity of the gastrointestinal tract and activity of digestive juices;
garlic increases the appetite;
used in intestinal infection, purulent diseases, rheumatism (used for the infusion of 20 g of grass and a Cup of boiling water), cold;
has a tonic and anti-scorbutic properties;
prevents the formation of plaque and lowers blood pressure;
the leaves are characterized by strong bactericidal properties (if you eat them 2-3 minutes, you can get rid of harmful microflora of the oral cavity due to the volatile substances);
useful properties strengthens the nervous system;
stimulates cardiac function;
improves metabolism with a minimal caloric value;
used topically to treat skin diseases, especially warts and herpes (crushed leaves and juice).
Leek is the first spring vitamins, so it is better to eat fresh, some fermented, salted or dried in a well ventilated place. Very often it's used to make a tincture, pouring fresh plant vodka, 1:5. Tincture has a positive effect as friction with radicality, neuralgic, rheumatic pains or bruises. Can be used indoors as anti-sclerotic, anti-microbial, tonic, three times a day 30 drops.
Harm and contraindications
The plant has some contraindications, harm: it can not be used during pregnancy, as well as people suffering from gastritis, epilepsy, stomach ulcers and 12 expert guts.
A large dose of therapeutic drugs with wild garlic can harm the heart. The abuse of such drugs can cause insomnia, headaches, diarrhea.