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|Salt Free||Does not contain salt|
|Gluten Free||Gluten free|
|Vegan||Yes, it fits to vegan nutrition|
|Sugar free||Does not contain sugar|
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,and rakkyo.With a history of human consumption and use of over 7,000 years, garlic is native to central Asia,and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used both for food flavoring and traditional medicine.Garlic belongs to the onion genus Allium, and is closely related to the onion, rakkyo, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.Allium sativum is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is USDA Zone 8. It produces hermaphrodite flowers. Pollination occurs by bees and other insects.
Various garlic health benefits have long been claimed and the "stinking rose" treatment has been used extensively in herbal medicine (phytotherapy) down the centuries. Many of the claims are best unproven, however there are some very positive garlic health facts that are now widely accepted. Amongst the most interesting potential applications are suggestions that garlic might be able to assist some people in the management of blood pressure cholesterol levels.Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted.
The bacteria in the body do not appear to evolve resistance to the garlic as they do to many modern pharmaceutical antibiotics. This means that its positive health benefits can continue over time rather than helping to breed antibiotic resistant "superbugs".Some studies have also shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging free radicals. There are claims that fermented black garlic contains even higher antioxidant levels than normal cloves.
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