Home » Holistic Wellness » 7 plants that take care of the heart and how to use them to prevent cardiovascular risks

7 plants that take care of the heart and how to use them to prevent cardiovascular risks

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1. Garlic

The heart-healthy virtues of garlic (Allium sativum) they are well known.

It is a horticultural plant, of Asian origin. It has elongated and flat leaves, whitish tepals or floral leaves and bulbs formed by between 5 and 15 cloves.

Essential element of Mediterranean cuisine, eat one or two garlic cloves a day -raw, cooked or in extract- is a good measure for reduce the risk of cardiovascular accident.

Contains a essential oil with garcilin and alliinsubstances to which its vasodilator virtues are attributed.

garlic properties

Antihypertensive Hypolipidemic Hypocholesterolemic Peripheral vasodilator Antiplatelet aggregation Hypoglycemic Diuretic Antiseptic Antioxidant Bactericidal.

why take garlic

Numerous scientific studies have shown the power of garlic to fluidize the blood and reduce its viscosity.

Inhibits the synthesis of LDL cholesterol (the “bad”) and triglycerides, avoiding the formation of fatty platelets on the walls of the arteries.

It also reduces the glucose and urea content in the blood and dilates the blood vessels, preventing clot formation.

The regular consumption of garlic is imposed as a natural ally for people with high blood pressureabove 140-90, to help it stay at the right levels.

It is indicated as a supportive treatment for diabetics and also acts as a effective diuretic and antiseptic to relieve urinary infections and to promote the elimination of toxinssuch as excess urea.

How to take garlic

Raw or cooked in food (two or three cloves a day), in capsules (up to 3 g daily), in tablets, liquid extract and tincture.

Precautions and contraindications

It is not recommended to combine with treatments based on anticoagulants such as warfarin and hemostatic drugs.

Another well-known problem with garlic is a bad taste in the mouth, bad breath, and even bad body odor that derives from its consumption.

It can be mitigated by resorting to aromatic plants such as cumin, anise, mint or fennel.

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