Garlic

Garlic is one of the most valuable and versatile foods on the planet. Garlic belongs to the Allium family of vegetables which also includes onions, chives, shallots and leeks.

Today garlic is a widely recognized health enhancing supplement. Garlic promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation. One of garlic’s most potent health benefits includes the ability to enhance the body’s immune cell activity.
The active component in garlic is the sulfur compound called allicin. Allicin is the chemical produced when garlic is chopped, chewed, or bruised. Allicin is quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. Therefore allicin may be of practical value for weight control.

The health benefits of Garlic:

1.Lower total cholesterol (but raise the good-type HDL cholesterol)

2.Produce more "natural killer" cells in the blood that will tackle infections and tumours

3.Lower blood pressure

4.Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)

5.Destroy infection causing viruses and bacteria

6.Reduce the risk of certain cancers in particular, stomach cancers.

7.Garlic is best eaten raw. Cooking can destroy some of the "allicin" compound which is responsible for the powerful healing effects of garlic.Allicin is the most potent substance found in garlic and this has been shown to not only lower blood pressure, insulin and triglyceride levels but also to prevent weight gain.