Garlic has been popular for centuries as a seasoning for foods, most notably potatoes, pasta, dishes, soups, salads, meats and poultry.
Health benefits of garlic include:
Garlic lowers blood pressure. Garlic had a marked hypotensive effect if preparations made from fresh bulbs were used, however this effect was greatly reduced on extended storage.
Garlic lowers LDL cholesterol
Garlic lowers or helps regulate blood sugar
Garlic helps prevent blood clots, thus reducing the possibility of strokes.
Garlic has a consistent reputation as a good treatment for arteriosclerosis and even for extending life.
Garlic helps prevent cancer, especially of the digestive system, prevents certain tumors from growing larger, and reduces the size of certain tumors.
Garlic helps to remove heavy metals such as lead and mercury from the body.
Garlic is a potent natural antibiotic. During World War II the Soviet army relied on garlic to treat the wounded when penicillin and sulfa drugs were not available. Later researchers have found that one medium size garlic clove packs the antibacterial punch of about 100,00 units of penicillin.
Garlic dramatically reduces yeast infections due to Candida species
Garlic has anti-oxidant properties
Garlic is a source of selenium
According Ayurvedic text garlic is a nourishing tonic for the whole body, age-sustainer, rejuvenator, aphrodisiac, boosts up immune system, promotes strength, complexion and eyesight.
The benefits of garlic