Fresh Garlic

Eating garlic regularly is not only good for us; it has been linked to reducing or even helping to prevent four of the major causes of death worldwide, including heart disease, stroke, cancer and infections.  In addition to the prior, garlic can also benefit in controlling blood pressure, treating a cold, boosting immune support, help reverse hair loss, help improve dementia symptoms, aiding as insect repellant, ring-worm healing, improve digestion, circulation, fertility, respiratory health and treat diabetes! The National Cancer Institute does not recommend any dietary supplement for cancer prevention, but it does recognize garlic as one of several vegetables with potential anticancer properties.

Garlic is a plant in the Allium (onion) family.  This is the compound known for garlics distinct smell and believed to bring most of the health benefits. It's a sulfur-rich compound that is a powerful weapon against bacteria, viruses, fungi, and parasites. However, it only comes into existence when garlic is cut into.  It is garlic's natural defense system and results when an enzyme called alliinase meets the molecules of alliin (which has no smell) and allicin is created.  The key point is that allicin is highly volatile and dissipates over approximately 1 hour.  To get the full benefits of allicin, you should ingest it as soon as possible after it has been created.