The only thing I know that’s true about garlic is it’s healthy for the heart.  It helps lowers the blood pressure by releasing Allicin, which is that sulphur compound giving garlic its nasty taste and smell.  Allicin is the secret of every clove of garlic you chew.

We all know that a lower blood pressure means lesser risk from heart strokes and heart disease.  Studies have shown an interest in garlic’s ability to stop blood clot.  This makes garlic a natural cure for hypertension.  Not only is garlic great for the heart, but it also has antibacterial properties that help fight cold and fever.

I used to remember seeing my granny chew a clove of garlic everyday and I found it quite peculiar.  When I got bruised, she told me to wash the wound clean.  To my shock, instead of the usual band-aids, she had chopped a garlic in halves and gently wipe it over my wound.  It did sting though.

One can observe Mediterranean and Far Eastern recipes that uses high amount of garlic, where incidences of cardiovascular disease is at its low.  If raw garlic clove is not your choice, you may buy garlic chips that are crispy, fried and flavored with salt.  But if you can take the pungent taste, then it’s better to eat raw.

William Shatner may have quoted, ” Stop and smell the garlic! That’s all you have to do..” I suggest eating it instead!