1 tsp=4 Calories
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”.
The active component in garlic is the sulfur compound called allicin. Allicin is the chemical produced when garlic is chopped, chewed, or bruised. Allicin is quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce. In fact, it’s said that 1 milligram of allicin has a potency of 15 standard units of penicillin.Garlic is known to prevent cancer, heart disease and protect against the common cold.
ALLICIN: An excellent source of this sulfur compound, which helps the body to get rid of bad cholesterol and reduce the amount of unhealthy fats produced by the liver.
VITAMINS AND MINERALS: A goodsource of calcium, selenium, phosphorus, vitamins C and B6, although unless you’re going to munch your way through whole heads of garlic, you will get more of these from eating an apple.
ANTIBACTERIAL, ANTI-INFLAMMATORY, ANTIFUNGAL: These properties make garlic one of the most widely used medicinal plants in the world.