California grows secret to hidden cholesterol killer: 200,000 tons per year

According to the Center for Disease Control and Prevention (CDC), nearly 94 million American adults aged 20 or over have what they describe as “borderline” high cholesterol, making it one of the most common health conditions in the United States.

There are a number of ways in which cholesterol can be lowered, such as exercising regularly, getting enough sleep and reducing stress. Eating well is also a crucial factor, with studies showing that one vegetable that is widely grown in the United States can help keep cholesterol levels down.

The health benefits of garlic

Garlic has long been revered for its healing properties, offering a number of health benefits thanks its antioxidant, antiviral, antifungal and antimicrobial qualities. It has also been proven that garlic can lower blood pressure, correct anemia, act as an anticoagulant, boost the immune system, reduce blood sugar levels and even play a key role in fighting cancer.

As highlighted by HuffPost, More recent studies, including one conducted by researchers at the Institute of Toxicology at Shandong University in China, concluded garlic was considerably more effective than a placebo in reducing total serum cholesterol (TC), which is the overall amount of cholesterol in the bloodstream, and triglycerides (TG), a type of fat found in blood.

The study discovered garlic powder and aged garlic extract were more effective in reducing serum TC levels, while garlic oil was more effective in reducing serum TG levels.

How much garlic is produced in the United States?

The United States is one of the world’s top garlic-producing countries, regularly producing over 200,000 tons per year. Much of that comes from California, with smaller amounts produced in Oregon, Nevada, New York, and Washington.

The US, however, ranks a long way behind the nations that top that particular list, with China and India annually producing over 20 million and three million tons respectively.

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