Love it or hate it, garlic has an array of talents, it can add a little oomph to a recipe, it can ward off vampires and it has some pretty amazing health benefits.
The ancient Egyptians would use garlic to treat a variety of conditions from heart disease to cancer, and now those bygone remedies have been backed up by modern science.
Garlic has been found to surprise the growth of cancer-causing substances in the intestine. In fact, studies show that people who eat over 28.8g per week are almost a third less likely to develop colon cancer and they are half as likely to develop stomach cancer than those who eat less than 3.5g per week.
According to medical research taking garlic supplements for 12 weeks reduces the chance of developing a cold and if you are unfortunate enough to catch a cold, then the garlic will cut the length of time the virus lingers by half.
Cholesterol production in the liver can be dramatically reduced by Allicin, the active ingredient in garlic that is released when the bulb is crushed or minced. It also helps to stop cells from absorbing the cholesterol into the body. Garlic tables can lower the harmful LDL cholesterol by up to 12%.
If you eat garlic on a regular basis, the blood flow through the small arteries of your body can increase by 50%.This can help to improve poor circulation and help with movement and suppleness.