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Garlic

The saddest thing about garlic is that there are tons of people allergic to it. Mentioned in the Bible itself, garlic has been used for its medicinal properties for centuries treating arthritis, cataracts, weakened immune systems, cancer, stroke, migraines, viruses and aging.

Nearly every diet on the planet uses garlic. Similiar to fermented foods, garlic aids digestion and thus improves your body’s ability to get the nutrients it needs from food.

Garlic does magic as well. It’s most powerful nutrient, Allicin an amino acid, is not in fresh garlic. But topping any David Copperfield trick, Allicin is instantly present when garlic is cut, pressed or chewed. Allicin is responsible for garlic’s odor, its antioxidant and anti-inflammatory properties as well.

In addition to Allicin, garlic’s healthy compounds include phosphorus, potassium, zinc, selenium, Vitamin B6, Vitamin C, aginine, flavonoids and polyphenols. That’s 10 powerful agents in one of the 10 Super Foods.
Our recommendation: Take your “better half” out for Italian cuisine tonite.

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