Garlic is well researched as an anti-viral and natural antibiotic. Garlic has been valued for hundreds of years for its properties. It has been used to combat diseases and to boost immunity for centuries, across millennia and cultures. It was used to flavour food, protect against witches and vampires, prepare soldiers for war, and to treat several ailments. Today, after 6000 years of folklore, scientific studies confirm that garlic is an amazing source of phytochemicals which benefit our health. Research also shows that garlic does not have to be eaten raw in order to be effective, as it is not its potent odour which provides all the health advantages.

Research confirms that the many health advantages of garlic are due to its antioxidant content. The organic sulfur substance particularly confer the distinctive medical properties to garlic. For instance, it was recently found that high levels of nitric oxide sulfide relaxes the blood vessels and thereby increase the flow of blood. Consuming garlic helps to keep in check cholesterol which accumulates in the walls of the blood vessels. A study found that participants, who took 300mg per day of garlic powder, had more elastic blood vessels and lower blood pressure. Similar studies also confirmed that garlic supports normal cholesterol and blood pressure levels, as well as triglycerides levels.
Studies have also linked garlic to combating different types of cancer, such as prostate, breast, and pancreatic cancer.

Another benefit of garlic are its anti-inflammatory and immune boosting properties. These are great to protect against aging. Garlic enhances cell function, protects against oxidative stress, and boosts the body’s natural healing ability. And on top of that, it enhances skin and helps in reducing wrinkles, so garlic can also help you to look younger on the exterior.
Moreover, research shows that garlic may protect the body from several pollutants and heavy metals. It is suspected that one reason for this is that garlic assists the body to inactivate and eliminate harmful cellular substances without injury to other body parts. Furthermore, recent research shows that garlic might support the body when fighting candida albicans and twenty different types of bacteria, including cryptococcal meningitis, streptococcus, and staphylococcus.

Whilst already ordinary garlic offers many great health advantages, aged garlic is much more potent and powerful. Research scientist Dusty R. Green, M.Ed. informs that garlic which is grown in rich soil and is harvested when it reaches full maturity and is then left to age for twenty months at a normal temperature converts raw garlic into a green garlic extract which contains the potent anti-oxidant S-allyl cysteine (SAC). Research published in the Journal entitled Neurochemistry International further evidences that a nutraceutic (functional food), such as aged garlic, can play an essential role in protecting human health and preventing health issues due to the organosulfur SAC. The SAC molecule can deal with pathological and toxic conditions. It can perform a broad range of safeguarding actions, ranging from anti-inflammatory, antioxidant, anti-apoptotic, signaling, redox modulatory to pro-energetic actions.

Aged garlic extract is therefore far superior to fresh garlic. It also does not cause digestion issues and the dreaded garlic breath!

The FDA hasn't assessed the statements. The information is provided for informational purposes only. It's not intended to substitute medical advice or diagnosis by your doctor or other medical professionals. These herbs and products aren't meant to diagnose, treat, prevent or cure any illness. Please always consult your healthcare professional.