Garlic contains more than 200 chemical compounds. Some of its more important ones include volatile oil, sulfur-containing compounds and enzymes. Allicin is a sulfur-containing compound that gives garlic its antibiotic and cholesterol-lowering properties and is responsible for its strong odor.

Where is it from?
Garlic is a hardy, perennial bulb, which is native to the Mediterranean regions of Africa and Europe. Along with onions, leeks, chives and shallots, garlic is a member of the lily family. The botanical name for garlic, allium sativum, may have been derived from the Celtic word "all" which refers to "pungent." The edible portion of the garlic plant grows underground and consists of a cloved bulb.

What is it used for?
It can inhibit and kill bacteria, fungi, parasites, lower blood pressure, blood cholesterol and blood sugar. Studies show that garlic which contains allicin can lower serum cholesterol in individuals with elevated cholesterol by an average of 9%. Garlic has the ability to stimulate the lymphatic system, which expedites the removal of waste from the body. It is considered an effective antioxidant and can help protect cells against free radical damage. In addition, it nourishes and supports the heart, stomach, circulation and the lungs.

Safety Concerns?
Garlic is considered safe when taken in reasonable amounts however it is very heating and when ingested in excess can irritate the stomach. If taken properly, the safety and efficacy of garlic has been well established.

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