Extensive tests on humans have concluded that a regular intake of garlic can:
* Lower total cholesterol (but raise the good-type HDL cholesterol
* Produce more “natural killer” cells in the blood that will tackle infections and tumours
* Lower blood pressure
* Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)
* Destroy infection causing viruses and bacteria
* Reduce the risk of certain cancers, in particular, stomach cancers.
* Garlic is best eaten raw. Cooking can destroy some of the “allicin” compound which is responsible for the powerful healing effects of garlic
