Benefits of Garlic: As the winter season approaches, it becomes necessary to change eating habits. In this season, the things present in the kitchen act as medicine to keep the body warm and protect from diseases. Acharya Balkrishna of Patanjali Yogpeeth has recently shared some important information regarding Garlic. He told that garlic is not only a spice that enhances the taste of food, but it is no less than a boon for the body in winter.
Panacea for heart and joints
According to Acharya Balkrishna, if garlic is consumed properly, it is very beneficial for heart health. It helps in reducing the bad cholesterol accumulated in the blood, which keeps blood pressure under control and reduces the risk of heart related diseases. Apart from this, people often complain of joint pain and stiffness in winter. Consumption of garlic also provides relief from these problems.
Immunity Booster and Detox
Immunity starts weakening in winter, due to which cold catches quickly. Garlic maintains body heat and increases immunity. Acharya ji says that it is also helpful in removing toxins from the body and improving blood circulation.
Correct way of consumption: To maximize the benefits of garlic, Acharya Balkrishna has suggested a special way of consuming it:
- Soaking overnight: Peel 1-2 cloves of garlic and soak them in water at night. Drink this water on an empty stomach in the morning or chew garlic cloves and eat them. This method is most effective in controlling cholesterol and BP.
- With lukewarm water: You can also take 1-2 raw buds with lukewarm water in the morning on an empty stomach.
Garlic oil for pain: For joint pain, swelling or muscle stiffness, Acharya ji has advised massage with garlic oil. The method of making it is very simple:
- Crush about 50 grams of garlic.
- Cook it in 100 to 200 grams of mustard, coconut or olive oil.
- When the garlic turns black, filter the oil and keep it aside. Massaging the painful area with this oil provides great relief. It also strengthens the nervous system and pacifies Vata dosha.
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