Mad for garlic

Garlic’s active compounds reduce blood pressure and LDL 
Several human studies reveal active compounds in garlic, like allicin, diallyl disulfide & s-allyl cysteine to be as effective as medication in lowering blood pressure. In fact, they measure the dosage to be about 4 cloves garlic daily. Garlic also lowers total cholesterol, especially LDL. Interestingly, allicin in garlic actually forms in greater potency after it’s cut or crushed and exposed to air for a few minutes.

Using garlic: some useful tips to enhance nutrients and flavor
Garlic’s healthy allicin compound is best when fresh rather than packaged. After chopping, let sit 10 minutes so allicin develops. Cook on low heat to avoid burning allicin and bitter flavors. Store garlic in a cool, dry, well ventilated place and don’t refrigerate. Select garlic bulbs that are firm and have no sprouts forming. Finally, to get the smell off your hands after chopping, scrub with lemon or salt before rinsing.

Garlic: Simple Home Remedies
Garlic not only boosts our immune system but is also an antibacterial, antifungal, antiviral, and antiseptic herb.

• Ear Pain - Warm oil, add crushed garlic, cool & strain. Put a few drops to relieve pain.
• Pain & Swelling - Warm oil massage with crushed garlic relieves pain.
• Cholesterol - Eating 1 raw garlic everyday reduces cholesterol and obesity.

 
Black garlic: an antioxidant-rich sweet, gelatinous treat
Black garlic is simply fresh garlic fermented at high temperatures for long periods of time. This environment facilitates the Maillard reaction which produces new flavour compounds - when you chew down on one, it’s almost like you’re eating a mild, sweet date. The allicin that gives garlic its sharp taste is significantly reduced in black garlic, and instead turns into numerous alkaloids and flavonoids, with an antioxidant bioactivity almost 10-fold that of normal garlic!