Garlic (Allium sativum L.) is one of the foods and natural remedies most studied in the treatment of cardiovascular diseases like high blood pressure, cholesterol, heart disease, etc.. The origin of the garlic must be seen in Asia. In Ancient Egypt and Classical Greece enjoyed a lot of garlic to treat many medical acceptance emphasizing care diseases of the heart, high blood pressure, etc..

The allicin apparently one of the most significant active or potent garlic.

Presentations and ways to take the garlic
Tradition says that “cooked garlic, garlic lost” because experience has proven popular raw garlic is more effective than cooked garlic, especially in the treatment of high blood pressure.

* The Mediterranean cuisine garlic has always had a special place (along with olive oil). The most common is that finely cortadito serve with olive oil and sometimes with a little parsley. Very typical Mediterranean dishes such as gazpacho, pesto, aioli sauce (ajoaceite), bread with tomato, aubergine, etc.. always contain garlic.
* There are people who swallow one or two whole garlic cloves half a meal (two to four cloves of garlic per day). Keep in mind that there are “stomachs” not tolerate crude.
* The macerated garlic oil has been one of the most common ways of taking garlic for good health and fight, especially against high blood pressure. In a liter of olive oil will, for at least three weeks, about 20 cloves of garlic, peeled and cut in half. We can take a couple of teaspoons of the oil on bread or on food.
* In the herbalists and pharmacies often find garlic capsules, tablets, tincture or extract in the form of operculum or “pearls” of jelly with garlic oil. Its development is usually very careful so that one side feels good, we do not disturb the stomach and of course nobody our breath “not betray us.” The dose depends on the concentration of the product (see packaging) and the patient.