Unless you have been living inside a McDonald’s, you have likely heard that garlic is one of most healthy foods on the planet. Our ancestors have known this for an eternity. Join us as we discover more about this superfood.

Garlic is a plant often referred to as the “stinking rose”. This is for a good reason, but if you can handle the odor, garlic is one heck of a beneficial food and amazing as a nutritional supplement.I find that the healthier one eats, the less of an odor garlic creates. That being said, it is good for your companion to load up on the garlic too. That way, you both smell.

Many cultures throughout history have used garlic in cooking, recognizing its health value. Today, garlic gives great flavor to many dishes, but it can also be found in supplement form, providing medicinal value. I add garlic to just about everything. I use it fresh, bottled or in the powder form.

CARDIOVASCULAR BENEFITS INCLUDE:

• Reduces artery plaque formation.
• Lowers blood pressure. Many studies confirm that systolic blood pressure drops by 10% on average in those who use garlic.
• Decreases LDL particles.
• Decreases LDL oxidation. This is the “holy grail” when it comes to damaged lipid and heart risk. I test all my patients for ox-LDL.
• Lowers triglycerides.
• Inhibits platelet aggregation.
• Increases fibrinolytic activity as garlic acts as a natural clot buster.
• Lowers blood sugar.
• Anti-cancer. Lowers prostate cancer risk by 23%. Lowers lung cancer risk by 44%. Almost 1000 studies on garlic and cancer.
• Anti-microbial.

What is Allicin?

Allicin is the compound to thank for garlic’s medicinal properties. Allicin contains sulfur which is critical for cellular detoxification and chemical removal. It is absorbed well then quickly metabolized to benefit the cardiovascular system and the rest of the body.

Tips for Adding Garlic to Your Diet

Not sure how to get a regular dose of garlic? This isn’t rocket science. 

• You can use fresh garlic (like you see at the grocery store) or as a nutritional supplement.
• The best time to eat garlic is when it’s raw. Cooking it at 140 degrees or higher will destroy the allicin. If you don’t like it fresh, throw it into your recipe at the end so that it doesn’t heat up too much. We love to top off our burgers, chicken, lamb and eggs with raw or minimally cooked garlic.
• Add raw garlic to a fresh, organic greens juice.
• Garlic supplements have a high, concentrated amount of allicin.

Try garlic for the multitude of health benefits. At the very least, it wards off vampires (source not found).

Sources:

Garlic: A review of potential therapeutic effects. Bayan L. et al. Avicenna J Phytomed. 2014. Jan-Feb; 1-14.
Asian Pacific Journal of Cancer Prevention. VOL. 14, 2013 Issue 7. 4131-34