This humble bulb’s most well-known benefit is its function to reduce the risk of heart disease because of the phytochemical known as thiosulfonates. When garlic is cut or smashed, sulfur compounds like allicin, ajoene, vinyl dithin and D-allyl mecaptocysteine were released. These compounds are considered as anti-atherosclerotic and anti-carcinogenic agents. This is because of Alliinase, the enzyme that is activated when garlic is crushed or cut rapidly converts alliin to allicin. Allicin is considered as one of the most important biologically active compounds found in garlic. Thus, garlic helps lower blood pressure and cholesterol. It also slows hardening of the arteries (atherosclerosis) and helps maintain their elasticity. At the same time, garlic decreases troublesome symptoms of atherosclerosis, such as poor circulation, fatigue and headache.

Try to incorporate garlic in every meal. Consider that it goes to work on cholesterol right away, but its overall effects can take place after a couple of months. Garlic can be eaten in many ways. It can be part of everyday meal. The Filipino household loves to use garlic especially when sauteing. Garlic flavors in breads, pasta and sandwich spreads are also available in supermarkets.

Garlic can lose some medicinal compounds when cooked but still some of its healing ingredients remain intact. It may smell delicious when cooking, but the release of this aroma means some of the medicinal properties are being lost into the air. Always remember that when cooking with garlic, be sure to put it towards the end of cooking so the heat doesn’t vaporize the sulfur compounds into the air.

Garlic is a wonderful drug but the garlic cure is no substitute for the basics of balance diet and appropriate exercise. Garlic should be part of a healthy lifestyle – not as an alternative to it.