Garlic

Garlic is a well-known herb used for centuries for food preparation and medicine. Garlic can help with blood pressure and to fight against strokes and heart disease. In addition, garlic can help prevent the formation of blood clots and it helps to fight infection. The New York Times published an article detailing the health benefits of garlic. The Times discussed a study that was published in the Proceedings of the National Academy of Sciences. Researchers found that eating garlic appears to boost our natural supply of hydrogen sulfide, which acts as an antioxidant and relaxes blood vessels and increases blood flow. While poisonous at extremely high amounts, hydrogen sulfide is actually produced by the body. Hydrogen sulfide may help to explain why consuming garlic can help prevent against various cancers. However, be careful when using garlic with food. You shouldn’t cook garlic immediately after crushing or chopping it. To maximize the health benefits, you should crush the garlic at room temperature and wait about 15 minutes for the garlic to sit. As a result, this will trigger an enzyme reaction that boosts the healthy compounds in garlic. Try to have a clove or two of garlic daily, but don’t have too much as it may irritate your stomach and digestive tract.

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