In term of health benefits garlic lowers blood pressure. It also lowers LDL cholesterol and helps regulate blood sugar.
Eating garlic can help reduce plaque formation, which can contribute to arteriosclerosis, according study in Germany.
Other benefits of garlic:
*Helps prevent cancer, especially of the digestive system, prevents certain tumors from growing larger, and reduces the size of certain tumors.
*Helps to remove heavy metals such as lead and mercury from the body.
*A potent natural antibiotic.
*Has anti-oxidant properties.
Garlic goes well with almost any kind of food – vegetables, meat, cheese and almost any combination people can think of.
Cooks normally wait for 10 seconds once he cut or crush the clove of garlic before cooking. This allows garlic’s amino acid alliin to mix with its enzyme alliinase to produce allinin, garlic’s healthful, healing powerhouse.
Garlic in cooking
