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Facts for Garlic

Garlic, though ususally not used in significant quantity, is high in calcium, potassium, iron, and vitamin B6. It is naturally fat free, cholesterol free, and sodium free. [USDA Nutrition Data Laboratory]

Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially those of the gastrointestinal tract. [ref: National Cancer Institute]

  • Studies show that sulfur compounds in garlic may help reduce LDL or “bad” cholesterol and is good at preventing blood clots that could lead to a heart attack or stroke.

  • Allicin and diallyl sulphides are the two main medical ingredients that produce the garlic health benefits.