The health benefits of garlic have been recognised as far back as the Ancient Egyptians.
When you think about garlic now, you might think of delicious dishes from an Italian kitchen rather than the pharmacy. But traditionally it has been used in medicine to prevent and treat a wide range of diseases and conditions.
It is the active ingredient in garlic, Allicin, that gives it its medicinal properties. It is a powerful compound that is actually designed to keep pests away from the plant as it grows. As an antibiotic, it can help to fight off colds and flu. As an antioxidant, it is helps to flush out toxins. And research has suggested that it can also help to prevent ageing by slowing the depletion of collagen in our skin. But to get the benefits of garlic, we have to eat it raw. Cooking garlic destroys the allicin it contains, taking away most of its goodness. So how can we get the benefits of garlic without the smelly breath?