Garlic forms a vital flavouring agent in Indian cuisine. Apart from enhancing taste and imparting aroma to the food, Garlic also has medicinal benefits.
It has minerals like calcium, magnesium, phosphorus, potassium and copper, vitamins like vitamin B complex and vitamin C (1).
It has a variety of organosulphur compounds of which Allicin is the one mainly responsible for its pungent smell and taste, and health benefits.
Several studies (2, 3) have shown that Garlic reduces blood glucose levels in a diabetic patient. Increase in the production of Insulin could be one of the mechanisms of blood glucose control.
Garlic is also known to have beneficial effects on
- BP (Blood Pressure)
- Blood cholesterol effects – (Increases good cholesterol – HDL and decreases bad cholesterol – LDL).
- It has many antioxidant properties.
All these properties also protect from cardiovascular diseases (Heart Attacks, paralysis)
Too much of Garlic has some side effects like nausea, vomiting, flatulence (excess gas) and bad breath.
Therefore, every diabetic patient should include Garlic in his diet in moderation.
