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Rubbing your feet with garlic at first glance looks strange and silly. The reason may not be so obvious, but you will see that this experiment will pay off for you. The procedure is very simple. Just cut a clove of garlic into several pieces or slices, put them into a plastic bag, into which you then put your feet. After a few hours, to your surprise you will taste garlic in your mouth.
Wonderful science
You ask how this is possible when you have garlic on your feet? The answer lies in the properties of allicin. Scientists have found that this substance is capable of penetrating human skin and traveling through the body. It can thus get from anywhere on the body, even from the most distant feet to the mouth. Almost everyone knows the benefits of garlic. We most commonly use this unpleasantly scented natural remedy:
- to strengthen the immune system,
- for colds (promotes sweating, clears the airways, supports expectoration),
- for detoxifying the body (removes intestinal parasites).
A very specific vegetable
Garlic has a peculiar smell and helps with colds thanks to a natural antibiotic called allicin. This organic compound has strong anti-inflammatory, antibacterial, immunostimulating and disinfectant properties. At the same time it also has the ability to reduce low-density lipoproteins in the blood, which are commonly called bad cholesterol.
For this reason, those who like to season their food with garlic suffer much less often from atherosclerosis and its dangerous consequences. These are primarily myocardial infarction, strokes and other diseases of the cardiovascular system. Allicin easily passes through cell membranes and enters the bloodstream via subcutaneous vessels. Therefore you can also use it externally.
How to use garlic externally
There are several methods you can use if you do not want to consume garlic directly. Among the basic procedures are compresses for colds, rubbing garlic into the joints, or putting a clove of garlic wrapped in a soft cloth into the ear for half an hour in case of earache.
