Garlic is a modern panacea, effective for fighting heart disease, cancer, and a host of other health problems

Cultivated for more than 5000 yrs, garlic has been appreciated for its healing properties since the days of the ancient Egyptians. As a folk remedy, it is used in many cultures to prevent colds and flu and in laboratory analysis it has been found to contain anti-bacterial, anti-viral and anti-fungal agents. A key active compound in garlic is ALLICIN, which is produced from another compound, ALLIIN, when fresh garlic is cut or crushed. Responsible for the bulb's pungent odor, this compound appears to be effective not only against common infections such as colds, flu and candidiasis but also against more hazardous microbes such as tuberculosis as well as the superbug MRSA (methicillin-resistant Staphylococcus aureus)

Garlic has many cardiovascular benefits and its regular consumption has been proven to lower both high blood pressure and cholesterol levels. It also inhibits blood-platelet stickiness. which is associated with the formation of blood clots, heart attacks and strokes.

Sulphur compounds in garlic including ALLICIN and DIALLYL SULPHIDE, appear to protect the body against cancer-forming substances and may also halt the growth of cancer cells once they develop. AJOENE, which is produced from allicin may be useful in the treatment of skin cancer when applied topically. Other anti-cancer compounds in garlic include the powerful antioxidant minerals, germanium and selenium.

NUTRIENTS:

VITS. B1, B3, B5, B6 & C
BIOTIN
FOLATE
CALCIUM
GERMANIUM
IODINE
IRON
MAGNESIUM
MANGANESE
PHOSPHORUS
POTASSIUM
SELENIUM
ZINC
FIBER