I would recommend a supplemental form that uses a food-grade enteric coating to make sure that the alliin doesn’ t combine with allinase until it reaches the small intestines so that the beneficial compounds can be better absorbed. Also, look for a supplement that provides the equivalent key compounds found in 4 grams of garlic daily – the amount recommended by the German Commission E.
3. ONION
Onion, like garlic, is a member of the Allium family. While onion’ s healthy compounds differ from garlic’ s, it is also noted for its ability to prevent heart disease. Consumption of onions reduces cholesterol and the incidence of blood clots. Oil from onion has been used to treat high blood pressure, as well.
Beyond cardiovascular concerns, onion helps increase bone density and reduces inflammation and the risk of cancer. In fact, regular onion consumption has been found to decrease the risk of stomach cancer, so it is a very strong botanical in many ways.
One of the most beneficial compounds in onion is quercetin – a potent antioxidant flavonoid that provides much of the anti-inflammatory and antihistamine power found in the plant. Interestingly, it’ s not just fans of healthy food that think onion is an extremely valuable plant; the World Health Organization( WHO) also supports the use of onion to treat the loss of appetite and prevent heart disease.
4. GREEN TEA
Green Tea( Camellia sinensis) has been cultivated for over 5,000 years, and is well known for its multiple health benefits. It supports cardiovascular, dental, digestive, and skin health. It prevents and fights cancer. And in this“ battle of the bulge” era, it is especially well-regarded for its thermogenic ability. Green tea infusions help burn calories, with or without caffeine, and possess a lipase-inhibiting activity that limits the amount of fat calories absorbed.
All true tea( as opposed to herbal infusions) is from the same plant. The reason it is called“ green” is because the tea leaves are
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