Ebusika, lapho abaningi benomkhuhlane kanye nezifo ezithathelwanayo, i- garlic iya usizo, ene-antibacterial effect. Kudliwa kokubili futhi okufakwe emathinini. Ngakho-ke umbuzo uphakamisa ukuthi i-garlic ekhethiwe iyasiza kanjani. Iqiniso liwukuthi ukwelashwa okushisa lo mkhuba wemifino awulahlekelwa yizindawo zayo eziyingqayizivele. Ukusetshenziswa kwegalikhi eqoshiwe kungukuthi kunomusa okuncane, futhi ukuhlushwa kwe-phytoncides kuyo akusikho ngaphansi kokusha. Yilabo (i-phytoncids) ukuthi igallic ibheka ubukhali bayo kanye nephunga elithile. Futhi lezi zinto zinomphumela wokulwa namagciwane, okuwusizo ugarlic oqoshiwe kanye nokusha.
Izakhiwo eziwusizo zikagalikhi oqoshiwe
Ngaphandle kwezinto zokulwa ne-antibacterial, u-garlic unconywa kubantu abane-cholesterol ephezulu egazini labo. Ukunciphisa izinga layo, i-garlic ivimbela ukubukeka kwe-plaque ye-cholesterol.
I-garlic ewusizo futhi egulayo, ehlushwa ukuphazamiseka kokudla okubangelwa ukungabi nesifiso sokudla. I-garlic encane ivuselela ukuvinjelwa kwesiphuzo esiswini, okubangela ukufisa ukudla.
Lezi zitshalo zemifino nazo zikulungele ukuvimbela izifo zenhliziyo. I-garlic yasolwandle inokuqukethwe okuphansi kwekhalori , amakhilogremu angu-46 kuphela ngamagremu ayikhulu, okusho ukuthi kunconywa kubantu abadlayo. Kodwa kubalulekile ukukhumbula ukuthi yimuphi umonakalo ongabangela ukukhwabanisa ngokweqile ngegalikhi enjalo. Izinto ezisebenzayo ezibulala amabhaktheriya e-pathogenic zingathinta kabi amangqamuzana omzimba womuntu. Bathukuthelisa izitho zangasese, ezingabangela ngisho nokushisa.
Ngamanani amaningi, lezi zinto, ezithinta amangqamuzana obuchopho, zingabangela ukuvimbela ukusebenza kobuchopho. Ugarlic kufanele uphathwe njengomuthi wokuvimbela, ngakho-ke, ungadluli umthamo.