Garlic is said to have many health benefits.  Among the downsides is the fact that people will say that you smell like garlic if you eat too much of it, and in extreme cases, may even avoid you.  This may actually be a benefit for some, but we list it as a downside here, just in case.


  • Promotes dilation of blood vessels, leading to lower blood pressure.
  • Helps lower triglycerides and cholesterol.
  • Is good source of trace minerals Selenium and Manganese.
  • Is a good source of vitamin B6 and vitamin C.
  • Has anti-inflammatory properties.
  • Has antioxidant properties.
  • Boosts the immune system.
  • In preliminary studies, has been shown to reduce certain types of cancers (see
  • Can repel mosquitoes.
  • Can cure athlete’s foot.  Garlic contains the antifungal compound ajoene and has been shown to be effective against a number of fungal infections including athlete’s foot and Candida. In fact, a 1% ajoene solution applied twice weekly for two months was found to have a 100% cure rate of athlete’s foot (compared to a 94% cure rate for a 1% solution of Lamisil).  (see wikihow)
  • Can repel people you don’t want to talk to.  Just breathe on them and they will act just like the mosquito and go away!  Amazing!  Just remember your breath mints or chewing gum ( non-aspartame/sucralose ) when around friends!

Leaving garlic sit for 5-10 minutes after chopping or crushing it increases the levels of some of the helpful compounds such as aliin.

Cooking garlic reduces its healthful properties.  If you must cook your garlic, you should add it to your recipe during the last 5-10 minutes of cooking and you should cook with low (less than 250 degree farenheit) heat.  Cooking garlic at temperatures of 350F greatly diminishes the health benefits.

Fresh garlic is always better than processed garlic such as garlic powder or garlic salt.

Lastly, always buy organic garlic because ‘conventionally’ grown garlic is often sprayed with a chemical that prevents it from sprouting which effectively kills the garlic bulb.  Always remember that foods not labeled organic may also be treated with pesticides and herbicides which have health risks that you would do well to avoid.

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