Garlic has many benefits, and it gives a wonderful flavour to your food.

Here are some benefits of garlic:

Garlic supports Cardiovascular System.

Garlic may work against intestinal parasites because it has antibacterial, anti-fungal and antiviral properties.

Some studies have shown that garlic has Cancer Fighting properties.

Garlic has been found to be very effective in lowering high blood pressure.

Garlic is best eaten in its natural form, and it adds wonderful flavour to your food.

Thank you for the post Inda.

I love garlic, and I use it a lot in my cooking.

Garlic makes a wonderful health supplement but the garlic cure is no substitute for the basics: sensible eating and appropriate exercise. Garlic should be seen as part of a healthy lifestyle - not as an alternative to it. Always consult your doctor first regarding any medical condition.

http://www.garlic-central.com/garlic-health.html


Recently the medical journal Antimicrobial Agents and Chemotherapy have confirmed the chemotherapeutic Effects Of Garlic. A molecular mechanism may be the basis for some of garlic's therapeutic effects.
The researchers were able to study how garlic works at the molecular level using allicin, garlic's main biologically active component.
One study, appeared a recent issue of the American Society for Microbiology's Antimicrobial Agents and Chemotherapy, explains how allicin fights infection. This research supports the notion that garlic is an excellent, although smelly, natural antimicrobial drug that can disable an unusually wide variety of infectious organisms.

The second study, reported in Biochimica Biophysica Acta, helps to clarify the role allicin plays in preventing heart disease and other disorders.

The role of allicin in warding off infection may be particularly valuable in light of the growing bacterial resistance to antibiotics. It is unlikely that bacteria would develop resistance to allicin because this would require modifying the very enzymes that make their activity possible.

http://www.garlic.mistral.co.uk/Allicin.htm



Love,
Sue

Thank you for this post.
I enjoy garlic in my food, and use it quite often.

Sincerely,
Gisele

I enjoy the flavour of garlic also, especially in Italian dishes.

Thank you for posting the benefits.

Love,
yoko

Thank you for the garlic post.
I actually use quite a bit of it, but one has to be careful not to use too much, too often because then it may cause some intestinal irritation.

Love,
Vicky

Thank you for your replies everyone.

Here is a bit more information on the benefits of garlic,


Garlic's antibiotic properties have been more extensively studied than some of its other reputed health benefits. Louis Pasteur examined garlic's use as an antibacterial back in the nineteenth century and showed how it killed bacteria under laboratory conditions. Numerous modern studies confirm that garlic has definite antibiotic properties and is effective against many bacteria, fungi and viruses. According to Wright State University (1), garlic is approximately one per cent as potent an antibiotic as penicillin,
however, The antibiotic properties of garlic are a direct result of the allicin produced from raw, crushed garlic. This is destroyed by age and cooking - cooked garlic has virtually no antibiotic value although it still retains other benefits.

http://www.garlic-central.com/antibiotic.html