Why garlic is good for you
Garlic is a plant food that has been valued for its therapeutic effects for thousands of years. Garlic has been used for its antibacterial and wound healing properties.

A fresh garlic clove (that has not been crushed or cut) contains an odourless sulphur compound called alliin. When garlic is cut or crushed, another sulphur compound, allicin is released. Allicin is then broken down very quickly into other sulphur compounds that are responsible for all the health benefits of garlic.

Garlic is part of the Allium family and is closely related to the onion, chives, shallots and the leek.

Important garlic facts

• The active component in garlic is called allicin which is activated when garlic is crushed
• While the whole plant is beneficial, the bulb contains the most flavour and healing effects
• Cooking garlic can break down and destroy some of the allicin therefore reducing some of garlic's therapeutic effects
• Garlic powder may be the most effective form of supplementation due to the way it has been processed - leaving much more of the allicin available when ingested
• People who eat garlic seem to have more resistance to disease from ancient times to now

Garlic and health

• Garlic and Heart Disease - garlic prevents the blood cells required to clot blood (platelets) from sticking to each other and from sticking to artery walls, thus preventing artery blockages. Another effect of clotting prevention is protection against strokes and coronary thrombosis (blood clots within coronary artery)
• Garlic and Cholesterol - there is evidence, in numerous studies, that garlic lowers blood levels of harmful fats - triglycerides and "bad" (LDL) cholesterol, as well as raising the levels of "good" (HDL) cholesterol. Other studies have shown that garlic prevents LDL cholesterol from being oxidised, thereby preventing LDL from sticking to artery walls and causing heart problems
• Garlic and High Blood Pressure - garlic acts as a vasodilator, which means it widens the blood vessels, allows more blood to get through and lthus owering blood pressure
• Garlic and Cancer - a study by the National Cancer Institute has shown that people that have a diet high in garlic, onions and other plants from the allium family have lower rates of stomach cancer than those that do not consume as much of these foods. Other studies have shown garlic is effective on other types of cancers
• Garlic and the Immune System - garlic contains sulphur compounds which act against bacteria and prevent infection. In various studies, garlic has been shown to be effective against the following microbes: Candida albicans, Cryptococca meningitis, Streptococcus and Staphyloccocus. The allicin in garlic blocks the enzymes that allow organisms to invade and damage body tissues.