Garlic

Used for centuries for a variety of medicinal purposes, garlic may stimulate cellular growth and activity. Equally important for circulatory and cardiovascular health, it may also help reduce blood pressure and should be considered an important ingredient in any overall nutritional supplementation program.

One of the biggest concerns about garlic is whether it is still active by the time it gets to the shelf for purchase. It is important to select a garlic product that guarantees potency. Raw garlic is more potent than cooked garlic, because heat inactivates the enzyme allinase. Allinase gives garlic its odor and stimulates the formation of allicin. There are odorless garlic preparations, which provide alliin, a precursor to allicin. Alliin is converted (to some extent) to allicin in the body and allows for activity without the characteristic scent.