- Garlic, though ususally not used in significant quantity, is high in calcium, potassium, iron, and vitamin B6. It is naturally fat free, cholesterol free, and sodium free. Source: USDA Nutrition Data Laboratory
- Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially those of the gastrointestinal tract. Source: National Cancer Institute
- Studies show that sulfur compounds in garlic may help reduce LDL or “bad” cholesterol and is good at preventing blood clots that could lead to a heart attack or stroke.
- Allicin and diallyl sulphides are the two main medical ingredients that produce the garlic health benefits.
