Garlic is a global remedy. It’s one of the oldest medicinal foods on the planet. It is accepted even by conventional, traditional medicine as an agent for lowering cholesterol. It also helps lower triglycerides, reduces plaque, and prevents blood clots. Garlic also has anticancer properties and can even help fight the common cold. The key to the astonishing wide range of health benefits of garlic seems to lie in a compound called allicin, which is produced when garlic is crushed or damaged. Allicin starts to degrade after it’s produced, so the fresher the better. Garlic experts advise crushing a little raw garlic and combining it with the cooked food shortly before serving. Note: Microwaving appears to destroy it completely – sorry.

Jonny Bowden, PhD, CNS, author of The 150 Healthiest Foods on Earth

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