Garlic is a part of the allium genus and is thus related to the onion. It is, of course, best known as a cooking ingredient used for its wonderful taste. It would actually be better to say "tastes" plural since it can take on a completely different taste depending on how it's cooked - everything from a subtle sweet flavour to a strong almost overpowering one.
Garlic also has a long reputation in folk medicine and mythology for its health giving properties. Some of these - such as its antibiotic properties - have been confirmed by modern science, others remain open to question. Can it really help with conditions such as high blood pressure, cholesterol levels and even toothache? On these pages I'll try to introduce the arguments on both sides so that you can make an informed decision.
If you don't like the taste or smell of garlic but are still interested in its medicinal reputation then you might like to consider buying supplements instead. However when it comes to cooking there's really no substitute for the original stinking rose.
This is not a medical site and does not offer personal advice. I'm not a doctor, biochemist, nutritionist or dietician - just an ordinary guy who loves garlic. Always discuss medical matters with your doctor. Information on this site is for interest only and does not constitute personal advice.
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