Garlic has been treasured for centuries as both food and medicine. As the article notes, “Garlic has antibacterial, antiviral, and antifungal properties,” thanks to allicin, a compound released when the clove is crushed. This makes it a strong natural defense against infections.

Beyond fighting germs, garlic is also praised for its “anti-inflammatory effects,” helping ease chronic conditions like arthritis. It supports heart health by lowering bad cholesterol, improving circulation, and “reducing the risk of cardiovascular disease.”

Garlic also boosts immunity—especially when eaten raw—and its “antioxidants help neutralize free radicals,” protecting the body from aging and chronic illness.

To gain its benefits, the article suggests eating it “raw, roasted, powdered, or as supplements,” depending on preference. However, it warns that garlic can cause “digestive discomfort” or interact with blood thinners, so moderation and medical advice are recommended.

In conclusion, garlic is a simple yet potent “superfood” that enhances flavor and promotes overall wellness—a natural ally worth keeping in your kitchen.