The value of garlic has been recognized for centuries. There are references to garlic on Sumerian clay tablets dating back to 2600 B.C. In ancient Egypt, garlic was given to the working class to support heavy labor. Because of its bud-like appearance yet pungent smell, garlic gained the nickname “stinking rose.” This bulb is not only a staple in cooking, it is also revered for its medicinal properties, as previously noted. Here Virgillo Marin, NaturalNews.com, reflects on a new study revealing regular garlic consumption may lower mortality risk:
“A recent study published in the journal Nutrients found that regularly consuming garlic can lower all-cause mortality risk among older people.
Previous research associated garlic consumption with lower mortality risk in younger healthy subjects. But no such evidence had been documented for older adults. The present study, on the other hand, shows the protective effects of garlic among people aged 80 years old and above.
This is the first study, to our knowledge, to examine the association between daily garlic consumption and mortality among the oldest [of] old in a prospective cohort,” wrote the researchers.
Garlic for longevity?
Garlic is one of the most popular cooking ingredients in the world. It’s often used to add flavor to dishes, but it can also be eaten raw. Garlic is more than just a cooking staple; in fact, it is also a functional food. Studies show that garlic confers cardiovascular and anti-cancer benefits. Moreover, it can be used to treat bacterial infections, boost immunity and lower cholesterol and glucose levels.
In the study, the researchers looked at how garlic consumption affects all-cause mortality among 27,437 Chinese adults with a mean age of 92.9 years.
The participants completed physical examination measurements, and their garlic consumption from the age of 60 until the present was determined using a food frequency questionnaire. The researchers assessed mortality from baseline, three years post-baseline or until the date of death.
The researchers found that, among the more than 27,000 participants, 15.9 percent were frequent garlic consumers, meaning they ate garlic at least five times a week. At the time of the follow-up, the researchers recorded 22,321 deaths, but the participants who consumed garlic more frequently or even occasionally (one to four times a week) survived longer than those who rarely ate garlic (less than once a week).
The researchers also noted that greater garlic consumption corresponded to a lower risk of all-cause mortality even after hazard ratios for mortality were adjusted.”
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Read More … Article Source: https://www.naturalnews.com/2020-07-31-regular-garlic-intake-may-lower-mortality-risk.html
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