Garlic has been used will for ages, and has been, and is still, acknowledged as an herbal powerhouse. It has a folklore reputation of being used to cure just about any ailment from the common cold to the plague. It is still trust today by herbalists and even somewhat by the mainstream for treatment of such problems as infections, the common cold, high cholesterol, and even for the treatment of acne

There is research that has shown garlic to have natural antibiotic properties. Perhaps this is why garlic can sit out for long periods of time without refrigeration and it doesn't seem to rot quickly. That's just a guess though.

Other studies have shown that garlic has a substantial antioxidant effect. You've probably heard that antioxidants protect the body from free radicals that damage cells and promote aging.

Garlic is a versatile supplement that has many uses besides being a cooking ingredient. It is not a cure-all. Good eating & exercise go a long way. With garlic and other supplements, proper nutrition is the best foundation to make garlic work it's magic.

There are two main biologically active ingredients in garlic, allicin and Diallal sulphides. People take garlic either in pill form, or just eat it raw.

Garlic supplements are convenient, and they don't result in bad breath, but they're more expensive and some people believe that fresh garlic has a better health affect then processed garlic.

In addition to checking with your doctor before taking a naturals supplement, you might also want to be aware that some people get an allergic reaction when taking garlic. Skin rash, fever and headache may result. Garlic can also interfere with blood thinning drugs.

People say that the stronger a garlic clove smells, the more it will be effective in terms of health benefits. Some believe that the sulfur smelling substances that make garlic smell bad are also what makes it beneficial for treating illness.

Some people swear that organic garlic is better than non-organic garlic. But recent studies involving food crops have shown that based on nutrient content, organically grown foods are no better than non-organic foods.