How to use garlic oil For The Health
This oil is extracted from crushed garlic by the steam distillation process in a highly concentrated form, or by immersing chopped garlic into a vegetable oil of your choice, setting up a less concentrated version. Check other options to use this oil:
In capsules: “Found in natural products stores. For a more correct dosage is indicated the search for professional orientation “, emphasizes the nutritionist. It is usually used in a daily intake, with one capsule before lunch and another before dinner.
In industrialized creams: According to Andrea, the “products manufactured by the cosmetic industry aimed at acne treatment also have this oil in its composition”, being necessary the accompaniment of a dermatologist for the correct indication.
As an infusion: despite having lesser amount of its active principle, it also brings its benefits. It can be prepared with hot vegetable oil, ideal for seasoning meals and salads, or with cold oil, for medicinal purposes.
In all cases, the importance of a medical indication needs to be strengthened so that the use is appropriate to its needs and the effects are positive.
Although there is the possibility of buying garlic oil ready, you can still make your own version easily at home. Check out the recipe:
1 head of ripe garlic (yellowish-white)
1/2 cup extra virgin olive oil
Method of preparation
If it is the cold option, simply make a mixture of olive oil with the chopped garlic, letting it rest for two days before using it.
In the case of the hot option, it is necessary to heat the oil in a pan over low heat, adding the peeled garlic until golden brown and then to strain the garlic, separating only the oil.
It should be stored in the refrigerator in a glass bottle.
Side effects and contraindications
According to the professional, garlic oil has no side effects, but if consumed in excess, it can cause vomiting, diarrhea, nausea and malaise, and it is advisable to seek medical attention in these cases.
One of its few contraindications would be for breastfeeding women, since it can modify the taste of breast milk, and for children up to 3 years old.
One of the professional’s warnings is the relationship of garlic oil to botulism. The most accepted explanation for this relationship is the fact that the spores of bacteria that cause botulism usually settle on garlic and, if it is covered with oil, there will be no oxygen, favoring the harmful action of such bacteria.
Therefore, the consumption of garlic oil is indicated immediately after its preparation, in addition to always store it under refrigeration.
With great antibacterial power, ability to strengthen the immune system and ease in its preparation or purchase, garlic oil becomes a coadjuvant in the quest for a better quality of life. Experience its benefits and prove its effectiveness!