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In a study involving 210 people over 24 weeks, aged garlic was shown to be just as effective as a 10 law for hypertension.

I put the link down below. Check it out.

Now before taking this advice, check with your doctor. Okay. Now, why would someone take

aged garlic? Because it has less side effects, okay? And it was found to be just as effective for

hypertension. Problem with the tunnel, it has some side effects like blurred vision, cold hands,

confusion, difficulty breathing, dizziness, excessive sweating, tightness in your chest,

fatigue, and wheezing. Now, why would age garlic work? Well, mainly the isolated, it's effective

due to this phytotrient called Allison. Now Now Allison has a lot of very cool effects,

one being anti-cancer, but the other being anti-hypertensive. Okay, so it can decrease something

called angiotensin 2, which can help relax the blood vessels and reduce hypertension. It can

increase nitric oxide, which can help reduce hypertension. It can decrease

inflammation, which can lower your blood pressure. It can thin your blood, reducing the chance

of clotting, and with a lot less side effects. Now, when we're talking about garlic,

aged garlic can work better than fresh garlic.

Now, I'm not telling you not to take fresh garlic, but if you're going to do fresh garlic,

definitely crush it and wait at least 15 minutes before consuming it because you want to

release more of the Allison compound.

But overall, aged garlic has more alison, more phytal nutrients, more antioxidants,

than fresh garlic. He was found to inhibit advanced glycation end products by 56.4%. Compared to using

fresh garlic, there's only a reduction of 33.5%. Now, what are these advanced glycation end products?

Basically, there are these things that combine a sugar to a protein, and it makes the protein unavailable,

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