Garlic is Medically Good for You

The medical benefits of garlic are tied to it’s sulfur-containing compounds, in particular a substance called ALLICIN.  When ALLICIN and other compounds are released from cells making up a garlic clove–for instance, when you mince or crush it–they quickly break down to form a collection of infection and disease defying antioxidants.

I’ve noted a number of studies that have shown that garlic can help lower cholesterol to some degree, slow the development of atherosclerosis (hardening of the arteries), and slightly lower blood pressure–all actions that reduce the risk of heart disease and strokes.  In addition to antibacterial properties, garlic inhibits many types of viruses and fungi, and kills some parasites.  I’ve seen claims inside medicos journals where garlic is able to inhibit the growth of CANCER cells.

Studies have also shown that people who consume quite a bit of garlic tend to have a lower incidence of certain types of cancer.

In ending I would recommend taking advantage of the garlic bulb’s known health benefits by adding it regularly to your diet.