Garlic. Roasted in olive oil, it can melt in your mouth like butter, while chopped and raw, it can taste pungent and sharp. Either way, this herb-like vegetable offers significant benefits — on the inside and out.It’s the organic sulfur compound allicin in garlic that gives it its pungent smell and makes it a healthy addition to your diet.
1. Boost immunity: In test tubes, garlic appears to kill cancer cells, and studies involving people show some of the same outcomes. According to the Iowa Women’s Health Study, involving 41,000 middle-aged women, those who routinely ate garlic, fruits and vegetables had a 35 percent lower colon cancer risk. Benefits came from raw and cooked garlic – not supplements.
2. Work as an anti-inflammatory: Research has shown that garlic oil works as an anti-inflammatory. So, if you have sore and inflamed joints or muscles, rub them with the oil.
3. Improve cardiovascular health: The verdict is still out on whether garlic improves your cholesterol levels, but research does indicate it can have a positive impact on your arteries and blood pressure.
Investigators believe red blood cells turn the sulfur in garlic into hydrogen sulfide gas that expands our blood vessels, making it easier to regulate blood pressure.
The German Commission E, similar to the U.S. Food & Drug Administration, recommends 4 grams of garlic daily – the size of one large clove – to reduce your risk of heart disease.
