The use of crushed raw garlic and lemon juice on an empty stomach, an ancient practice dating back to Ancient Egypt to Vedic India, has been considered a botanical intervention with multiple health benefits.

Various research suggests that the joint consumption of garlic and lemon could contribute to the reduction of total and LDL cholesterol, as well as better control of blood pressure, points out Infobae.

Other studies have also explored how these ingredients can influence the immune response and the incidence of mild respiratory infections, with special attention to their antimicrobial action.

Preparation and consumption

It is recommended to crush the garlic and let it rest before mixing it with the lemon juice and water, thus ensuring the correct formation of allicin, the active compound.

This molecule, responsible for the pungent odor, is recognized for its antimicrobial and vasodilatory action, according to the University of Oregon and the National Institutes of Health (NIH).

While one lemon can cover more than 50% of the recommended daily intake of vitamin C.

Antioxidant compounds in lemon may stabilize allicin and prolong its action, although direct evidence of this interaction remains under evaluation based on NIH data.

Consumption is usually done on an empty stomach, although the effective absorption of the active compounds can vary considerably.

Steps to follow:

Precautions and side effects

Consumption of garlic and lemon can cause gastric irritation and interact with anticoagulant medications, so it is advisable to consult a health professional.

Although there is data to suggest benefits, it is crucial to approach the use of this remedy with caution and not substitute conventional medical treatments for these traditional practices.

Raw Garlic vs. cooked garlic

Raw garlic is significantly more effective than cooked garlic for most medicinal benefits, primarily because it retains allicin, the most potent bioactive compound in garlic. Allicin is unstable and is destroyed by heat above 60°C, drastically reducing the properties of cooked garlic.

Why raw garlic is more powerful:

Benefits of cooked garlic:

Although less powerful, cooked garlic does not lose all its benefits:

Practical recommendation:

To maximize benefits: eat garlic raw or, if you cook it, do not heat it above 60°C and add it when the recipe is almost finished. A middle option: leave the raw minced garlic 10-15 minutes before cooking, allowing the allicin to form before the heat destroys it.

NOTE: If you take blood thinners or have digestive problems, consult a doctor before consuming raw garlic in large quantities.

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