Most people seek help from traditional medications to fight aches and unpleasant symptoms. However, it is possible to have health in a more natural way, without having to self-medicate. Making a home remedy can help you improve your health and provide much more quality of life for you.
As children, we know the qualities of home remedies, made with ingredients that can be found in the supermarket or at the fair. And natural homeopathy, ensures that garlic and onions have many more benefits than just the taste! The starters, both contain allicin, a component that helps fight possible tumors. Onion and garlic, separately, guarantee innumerable benefits in their composition.
Garlic, when included regularly in food, can prevent influenza because it creates resistance to various infections in our immune system. With a large amount of vitamin C, selenium and antioxidant mineral, garlic still fights free radicals, eliminates toxins and prevents the appearance of cancer, mainly due to the sulfur in its composition. By maintaining stable blood sugar levels, it is also a good ally for the treatment of diabetes.
Already on the onion, it is proven to be an essential food for the proper functioning of our organism! It protects us from cardiovascular diseases, it is a natural antioxidant, it has antibiotic, antiallergic, anti-inflammatory effects and helps, as well as garlic, to eliminate toxins from the body. In addition to all these characteristics, the onion, because it contains bioflavonoids, helps in the treatment of varicose veins, wound healing, and stimulates digestive functions.
Garlic and onion always!
Both the onion and the garlic, consumed raw or cooked, do not lose their curative or preventive properties. Therefore, it is easy to introduce them into your daily diet. However, we must be careful when choosing these products and even with their conservation:
When you go to buy garlic, choose firm, thin-barked, dry and rootless heads. Keep them reserved in cool, dry places or even in the fridge.
As for the onions, also keep them in cool places and opt for those that do not have spots. By oxidizing easily, after cutting, the onions should be consumed in a short time. After oxidizing, they become toxic.!
This is a reality that can not be denied.