Garlic is rich in vitamin B6, vitamin C, copper and manganese and whilst the health benefits of garlic have long been claimed, it has been used extensively in herbal medicine (phytotherapy) for centuries. Many claims remain unproven, however there are some very positive garlic health facts that are now widely accepted.
Garlic is full of infection fighting sulphur compounds and has antifungal and antibacterial properties. Modern science has shown that garlic is a powerful natural antibiotic, albeit broad-spectrum rather than targeted. The bacteria in the body do not appear to evolve resistance to the garlic as they do to many modern pharmaceutical antibiotics. This means that its positive health benefits can continue over time rather than helping to breed antibiotic resistant “superbugs”.
Garlic also helps with blood pressure and cholesterol, it is beneficial for weight loss, and further research has also revealed links to reduced incidents of some cancers. Some studies have also shown that garlic – especially aged garlic – can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging free radicals and fermented Black Garlic contains even higher antioxidant levels than normal cloves. People who want the claimed health benefits without the taste might prefer Black Garlic, which has a completely different flavour profile without the odorous effects.