Benefits of Garlic

  • lowers bad cholesterol (LDL) and regulates good (HDL) cholesterol

  • helps to build the immune system

  • works to dispose of fat in meals

  • powerful natural antibiotic

  • helps rid the body of toxins, heavy metals and radiation damage

  • recognized as having anti-inflammatory properties

  • fights bacteria, fungi, viruses, protozoa and parasites

  • known for anti-bacterial properties


Note:

Do not refrigerate fresh garlic - it's flavor will diminish and refrigeration makes it susceptible to mold.  Garlic needs air - you can store it in a mesh bag, a wire-mesh basket or a garlic keeper, away from strong light. When stored properly, garlic will last for several months.

Although garlic is a vegetable, it is sometimes referred to as a living herb. Garlic has been around for thousands of years and always had an honorable place among medicinal plants.  Wherever you look, you can find books and other information on its many uses. 

Garlic is easily stored and has a long shelf life.  Using garlic raw or lightly cooked gives you the greatest health benefit.  Garlic is extremely versatile and is consumed in many different ways.

Plan ahead so you can cut, crush, or chop your garlic and let it sit for 15 minutes or more before using it to activate the enzymes that turn into allicin.  This provides the most flavor and aroma.
   


There are many medicinal qualities of garlic, such as: