Garlic is a delicious aromatic that has been long used as a flavor enhancer for many dishes. For thousands of years, it has also been used as a medicine by Chinese, Romans, Greeks, Egyptians, and Babylonians. Eating garlic has been linked to reduce the risk or help prevent the major causes of death worldwide – infections, heart disease, stroke, and cancer.
Garlic is closely related to onions, leeks, and shallots. Each segment of a garlic bulb is called clove.
Found in garlic is a high concentration of sulfur-containing compounds. Its main active components are thiosulfinates, which include allicin. Aside from this, it also has high levels of sulfur, zinc, potassium, phosphorus, and saponins as well as vitamins A and C, calcium, iron, selenium, manganese, magnesium, and B complex.
There are more than 130 studies supporting over 150 beneficial health effects of garlic. Most of these studies were done on raw garlic and a few were made on fermented garlic.
When garlic is consumed raw, it can be a bit spicy for the taste and cause a pungent breath odor. That is where fermented garlic can help you.
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