According a report on WebMD, garlic has a mere 4 calories per clove, contains 5 mg of calcium, 12 mg of potassium and more than 100 sulfuric compounds. These properties made it powerful enough to wipe out bacteria and infection. This explained why garlic was used in both world wars to prevent gangrene.
Raw garlic, not cooked or dried is the most beneficial for health. In clinical trials, the toxin fighting staple seems to be able to lower blood pressure and cholesterol and kill parasites in the body.
Also, next time you serve your favorite Italian dish, consider ditching the bottled garlic and opt for fresh garlic instead. Fresh garlic may be better for you, according to new research published in the American Chemical Society’s Journal of Agricultural and Food Chemistry.
Raw food is fine with me but chewing raw garlic on a stand alone basis is just too much for me. Raw food like vegetable in salad is fine, or fish like salmon, tuna, yellow tail as sashimi is yummy. I rather eat cooked garlic. For those who don’t cook with garlic, click on the WebMD link on the first line to get some recipes with garlic in them. The Sesame Chicken Stir Fry is easy to do.
Additional Reading on Raw Food:
The Raw Secrets – The Raw Food in the Real World by Frederic Patenaude