Garlic (Allium sativum: Allii sativi bulbus) is possibly the world’s most popular spice and flavouring in cooking. While it is a vitamin and mineral rich food, it is the high concentration of sulphur compounds, notably allicin, that truly sets it apart as a renowned health food. Garlic is also noted for its high levels of the trace elements selenium and germanium which are believed to offer some significant health benefits. Raw garlic or lightly cooked garlic has better medicinal qualities than cooked garlic. 

Scientific investigation has shows that garlic has a variety of medicinal qualities including:

  • Acting as an antiseptic
  • Fighting infection
  • Preventing clotting by thinning the blood
  • Lowering blood pressure
  • Reducing cholesterol
  • Preventing heart disease
  • Controlling blood sugar
  • Fighting asthma