Garlic is well-known for its anti-cancer properties and its ability to help lower blood fat levels. According to Sohu, nutritionist Dr. Liu Bochren shared the case of a patient with high cholesterol who wanted to improve their condition through natural methods. He recommended that the patient take standardized garlic extract, along with adjustments to their diet and lifestyle. After six months, the test results showed a 17% reduction in total cholesterol, while LDL (“bad” cholesterol) decreased by a remarkable 25%, surprising both the patient and the doctor. Nephrologist Dr. Hong Yongqiang also emphasized that eating raw garlic is the best way to absorb its nutrients.
Garlic helps reduce cholesterol without medication. According to a post on Dr. Liu Bochren’s personal page, the patient initially had a total cholesterol level of 230 mg/dL (normal level below 200 mg/dL) and LDL of 140 mg/dL (normal level below 130 mg/dL). While not extremely dangerous, this was a critical time to take control. At first, the doctor recommended cholesterol-lowering drugs, but the patient wanted to try a natural approach.
After discussions, the doctor advised the patient to take standardized garlic extract daily and make necessary dietary and lifestyle changes. Six months later, when the patient returned for a check-up, the results showed:
Total cholesterol decreased from 230 mg/dL to 190 mg/dL
LDL decreased from 140 mg/dL to 105 mg/dL
Notably, the patient did not take any medication, making the achieved results even more surprising.
Garlic – The “Secret Weapon” for Lowering Blood Fat and Fighting Cancer
Dr. Liu Bochren stated that the main active compound in garlic is allicin, along with other sulfur compounds, which help regulate cholesterol synthesis, provide antioxidant and anti-inflammatory effects, and garlic is also rich in vitamins C, B6, and selenium, boosting immunity and promoting blood circulation.
Notably, recent research suggests that the active components in garlic may reduce the risk of colorectal cancer. Cell, animal, and epidemiological studies consistently indicate that individuals who regularly consume garlic have a lower incidence of colorectal cancer.
Doctors Caution: Garlic Is Not a “Panacea,” and Proper Usage Is Essential
While garlic offers numerous benefits, Dr. Liu also emphasized that garlic is not a “cure-all.” Overconsumption may lead to digestive issues, bad breath, and potential interference with blood clotting. Therefore, moderation is key.
Nephrologist Dr. Hong Yongqiang also shared on his personal page that garlic contains over 30 sulfur compounds, along with carbohydrates, protein, vitamins B1 and B2, calcium, phosphorus, iron, and various other minerals, making it an effective anti-inflammatory and antibacterial agent.
He cited a real-life example of a man who suffered from frequent headaches. After consuming two raw garlic cloves daily for six months, his headaches improved, and his kidney function and blood lead levels also showed positive changes. Dr. Hong explained that sulfur compounds in garlic can protect internal organs from heavy metal toxins.
Garlic is a beneficial food for overall health, especially in managing blood fat levels and protecting the body from toxins. However, it should be used appropriately and tailored to individual bodily conditions for optimal results.
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