For thousands of years garlic has been considered one of nature’s health foods. More recently, studies have shown that it does actually have an impact, improving blood pressure, cholesterol levels and immunity.Garlic’s health benefits derive from the many natural compounds it contains, particularly allicin (also responsible for its pungent smell).A 2018 review of studies by the University of Nottingham said that these benefits are ‘rooted in the sulphur compounds the plant absorbs from the soil which break down into around 50 different sulphur-containing compounds during food preparation and digestion’, which are ‘biologically active’ inside our cells.
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