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Garlic belongs to the onion family and is a vital ingredient in many cuisines. Chefs love it as it gives flavour and aroma to dishes, while some hate it because that same aroma that it gives to dishes causes ‘garlic breath’. Garlic has been used throughout history not only in cooking, but also for medicinal purposes. Read on to find out the science behind the claim that garlic is not just good for flavour, but good for you, too.

The health benefits

Garlic’s health benefits have long been known and a many an old wives’ tale recommends eating garlic to ward off mosquitoes – and vampires. Garlic is often eaten to ward off colds and flu, and research has confirmed that garlic does have antiviral and antibacterial properties that can help keep illness at bay.

If chopped garlic is left to rest it is also said to produce natural enzymes that can help to prevent cancer, too. Garlic is also said to help regulate the fat in our bodies by inhibiting the fat conversion process within cells, and garlic also helps to regulate blood pressure and helps iron metabolism.

Be careful

Although pills and garlic supplements help prevent the bad breath that comes from eating garlic, the long-term effects of taking them have not been properly researched, so they should be used with caution, especially in children. As garlic provides a strong taste and flavour, those with sensitive digestive tracts may not be able to tolerate large doses of it, especially if it is eaten raw. And because garlic is a natural anti-coagulant, it should not be eaten in large quantities before an operation.

It’s best to stick to using garlic in your cooking to stay on the safe side, but if you would like to take a garlic supplement to help you avoid colds and flu this winter, do so under the guidance of a qualified health professional.

Tags: Healthy diet