Garlic Allergy

For people who aren’t allergic or intolerant to garlic, garlic is very good for you. Garlic is rich in vitamins and minerals and is an antioxidant. Garlic has been shown to lower blood pressure and cholesterol and boost the immune system. Garlic can also protect your heart, reduce blood clots and is protective against certain types of cancer. One very large study of over 40,000 women showed that garlic is the most protective type of vegetable against colon cancer. Other studies from China show that people who eat a lot of garlic are protected against stomach cancer.

Garlic has also been used as an antiviral, antibacterial, fungicidal and anti-asthmatic. It can also help counteract the effects of raised homocysteine levels. The major biologically active components of garlic are allicin and its derivatives allixin, diallyl disulphide and diallyl trisulphide. These sulphur containing compounds help deal with toxins and reduce free radicals. Allicin is only active from fresh garlic and so alternatively you can take an allicin supplement; your friends may prefer this!