The use of this pungent aromatic herb with a marked and very characteristic taste dates back more than 5000 years. Already the Egyptians incorporated it very regularly in their meals and used it for its medicinal virtues.

Today, garlic remains a very common food in the Mediterranean diet. It is also a very common spice in Central Asian dishes. In India and China, it was also recommended for many diseases.

Unlike other plants, the garlic bulb contains very little vitamins, minerals, protein or fiber. On the other hand, certain very specific active components are alone responsible for its numerous effects on health, both in prevention and when disorders are already present.

What are the health benefits of this plant?

The allicin that gives it its strong smell is a sulfur compound that was discovered in 1944 by an Italian chemist C.J. Cavallito. Many studies have confirmed its powerful antibacterial, antimicrobial, antiviral, antifungal and antioxidants. In 2010, Nutrition and Cancer magazine published a study that found that allicin extracted from fresh garlic cloves could kill colon cancer cells. Another study published in "Research" revealed that allicin was very useful in cases of leukemia, but also in various cancers affecting the breast, bladder, colon, liver, prostate, or even in lymphomas or on tumor cell lines that affect the skin.

However, allicin can be used in the prevention of much more minor viral infections such as the common cold or flu.

In a UK center for garlic research, the scientific team found that volunteers who took an allicin supplement for 90 days were up to three times more resistant to winter colds than participants who took a placebo for the same period.

In 2004, a study published in "Natural Product Communications" explained that allicin had been successfully used to treat infections, skin wounds, diarrhea, rheumatism, heart disease, diabetes, rheumatoid arthritis, arteriosclerosis, cancer, hypertension and hypercholesterolemia. But other much more benign conditions such as colds and flu respond well to it. Another of its uses will undoubtedly be able to interest you, it is about the repulsion of the insects.

Researchers admitted, however, that the clinical evidence and results were not always significant.
From a cardiovascular perspective, garlic is known to be effective in boosting heart health and circulation.

A study published in "Current Pharmaceutical Design" in 2010 evaluated the results of 53 clinical trials that assessed the effects of different natural herbal remedies on hyperlipidemia. Garlic came out on top among the 22 active remedies for this health problem. Hyperlipidemia is usually characterized by high blood cholesterol and triglyceride levels, both of which are important risk factors for heart disease and stroke.

Therefore, eating garlic is a great way to protect your cardiovascular system.
Knowing that excessive heat can eventually damage these beneficial compounds, it's best to avoid cooking it beyond 15 minutes if you can't stand it raw, but remember that this is still by far the best way to consume it. Incorporate the pods into your oils, vinegars, salad dressings, mayonnaise or guacamole, chopped or crushed, which releases the allicin.