It has been suggested that raw garlic reduces the risk of certain cancers and heart disease and lowers cholesterol. It has been taken in supplements and as a folk remedy for ages, but a recent study has shown that at least one of garlic's purported homeopathic talents is in question. In a new report from the Associated Press, scientists have just finished a study that shows the cholesterol reducing properties of garlic may be diluted when eaten. The right chemicals are there, but nobody consumes enough garlic to make a notable difference in cholesterol levels (being a real garlic lover, I beg to differ).
However, past studies have concluded that the alleged cancer-preventing and heart-helping abilities of garlic are legitimate. It has also been shown to help regulate blood sugar levels and prevent some complications of diabetes. Fresh garlic is packed with B vitamins, antioxidants, and other chemicals with known antibiotic and anti-fungal properties.
Though some of garlic's medicinal charms may have been taken away by recent findings, rest assured, it is still very good for you. That wouldn't matter to me anyway. Garlic is delicious. “You can never use too much garlic,” that's my personal culinary mantra. That could be why I don't get to cook for people that often.
Thomas
tandrews@parkseed.com
