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Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavnoids, and selenium, all of which are beneficial to health.

In general terms raw garlic is:
A broad spectrum anti-biotic
- Highly Anti-inflammatory
- Highly Anti-fungal
- Highly Anti-bacterial
- Highly Anti-parasitical
- High in antioxidants

The more raw garlic in-take the more effective the treatment. Caution must be taken with excess consumption of raw garlic in-take. Studies reveals a new method of taking bountiful amount of raw garlic with no complication. Read more...
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Keywords: diabetics;food;freinds;recipe
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