Garlic has been around for a very long time and there’s a lot of good reasons. Of course, we all know that garlic can make almost any food taste good and that should be reason enough to keep it around. But nature has a funny way of doing things and while you may be repelled by the smell of garlic, hold your nose and see what nature has put inside this “stinking rose.”
The active component in garlic is the sulfur compound called allicin, the Super Hero, which has been shown to be able to destroy a wide range of bacterial species, wipe out fungal infections, boost an under active immune system, reduce cholesterol and blood pressure levels, prevent viral infections, kill off parasites, remove protozoan organisms, prevent the release of histamine, and even prevent mosquitoes from attacking.
Allicin is only active when garlic is crushed or cut or otherwise mutilated in some way.
Are you running out to get some garlic now? No – wait there’s more!
Garlic is known to stimulate T-lymphocyte and macrophage action, promote interleukin-1 levels, and support natural killer cells. Other studies have linked this member of the onion family with lowering cholesterol levels, as well as providing anti-clotting activity and reductions in blood pressure.
Go to the store right now and get some garlic – I’ll be back with G is for Garlic – Great on your Face!