Garlic has been used medicinally for thousands of years.  Numerous studies have been done validating its healing properties. It was one of man’s early natural antibiotic remedies.  Garlic is known to help, or prevent, dozens of diseases.

Cardiovascular Health Benefits – Garlic has blood thinning properties which gives the body protection against clotting. It can reduce blood pressure and stop plaque build-up.

Immune System – Garlic has antibacterial, antifungal, antiviral  and antiparasitic properties.  It is also a powerful antioxidant. Garlic’s antibiotic properties are so potent that it can even destroy bugs that are antibiotic resistant.

Cancer Prevention – Garlic is toxic to 14 kinds of cancer cells including lung, breast, pancreatic, stomach and colon.

Inflammation Reduction – Because of its anti-inflammatory properties, garlic can even reduce the risks of osteoarthritis.

Heavy Metal Detoxification – Garlic helps cleanse heavy metals such as lead, mercury, arsenic and cadmium from the body.

The Best Garlic

Fresh garlic is best.  Crush it before using it to cook with.  Crushing the garlic releases one of its most important compounds – allicin.  Even better than cooking with the garlic, eat it raw.  Crush some garlic and throw it into a salad or add it to your cooked food just before eating.

Sprouted Garlic

Don’t throw out your garlic if it begins to sprout.  Garlic that has been sprouted has higher antioxidant activity and other properties that are very beneficial.

Black Garlic

Developed in Korea, this latest garlic sensation comes from a special fermenting process which produces garlic that has double the antioxidant levels. In a 2009 Japanese study with mice, black garlic was more effective than fresh garlic in the reduction of tumors. It also has health compounds not found in fresh garlic.  Black garlic can be used in addition to regular fresh garlic.  Each type has its own unique health properties.

No wonder vampires are afraid of garlic.  Garlic can kill just about anything. Eat lots of it.

To your Health!

Peter Gillham