Monday, November 26, 2007

The Stink About Garlic

We all have heard at some point in our lives that eating garlic is good for us. It has been credited with warding off colds as well as more serious illnesses. But, despite its use for centuries, no one has really understood why. Now researchers at the National Academy of Sciences think they may have stumbled upon the cause. It appears that the production of hydrogen sulfide in our blood stream is boosted by the consumption of garlic. This compound has been linked to protection from various cancers and heart disease.

So how much of this potent plant do you need to consume to reap its benefits? The latest study used a garlic extract equivalent to two medium-sized cloves per day. That might not seem like much if you frequently find yourself cooking from scratch. But before you chop and sauté a couple of cloves in your next dish, take time to let them sit at room temperature for about 15 minutes. Apparently, that helps boost their health benefits.


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