Garlic and Tomatoes – Natural Healing Power to the Fore

By Heather Johnson

From time immemorial, food has been used as a panacea against most illnesses and ailments. Here are two natural foods that between them comprise an army of elements and chemicals that are beneficial to the human body in more ways than one:

•    Garlic: These pungent cloves combat a host of ailments, from the trivial common cold to the more serious cell-eating cancer. Garlic contains the chemical allicin, a compound of sulphur, which boosts your immune system, prevents colds and helps fight allergies, prevents cardiac diseases, strokes and blood pressure by thinning the blood and preventing it from clotting, increases blood circulation, and lowers the level of bad cholesterol while increasing the level of its good counterpart. A few cloves of garlic a day consumed raw or added uncooked to any dish (garlic loses much of its curative properties when cut or cooked) works as a natural antibiotic.
•    Tomatoes: Lycopene takes centre stage in a tomato. This vegetable (or fruit depending on which side of the argument you are) helps reduce the risk of prostate cancer in men by 21 to 43 percent according to Dr.Edward Giovannucci of the Harvard University School of Public Health. It also helps women in fighting against cancerous growth in the cervix, breasts, endometrial layer in the uterus and lungs. Lycopene protects against heart diseases and has proven to be beneficial to the eyes, providing protection against age-related macular degeneration, a condition that causes blindness. Tomatoes, when eaten raw and in the form of soup, sauce, ketchup or juice, come packed with Vitamin A, Vitamin C, Calcium and Potassium. The lycopene in tomatoes is best absorbed by the body when consumed in combination with some form of lipids (fat).

This post was contributed by Heather Johnson, who writes on the subject of How to become a radiographer. She invites your feedback at heatherjohnson2323@gmail.com.