Garlic has been highly regarded as a health-boosting ingredient for a very long time, used to treat human disease for thousands of years.
However, the way that garlic benefits the body has perplexed researchers for eons.
In a recent study published by scientists from the University of Nottingham, researchers concluded that garlic can in fact reduce the risk of developing certain kinds of cancers, cardiovascular disease and type 2 diabetes.
Furthermore, the way in which garlic is prepared can have a positive effect on the bulb’s ability to benefit your health.
However, scientists have been unable to determine which method of preparation is the most effective.
Garlic produces a variety of sulphur compounds when prepared, whether it’s chopped, fermented in alcohol or pressed for oil.
According to researchers, these sulphur compounds can affect “gaseous signalling molecules” such as nitric oxide and hydrogen sulphide that are naturally produced in the human body.