Garlic is among the few herbs that have a universal usage and recognition.

It is one of the most effective anti-microbial plants available, acting on bacteria, viruses and alimentary parasites.

Bacteria do not become resistant to it.

The volatile oils are excreted via the lungs which makes it a useful remedy for treating infections of the respiratory system (chronic bronchitis, respiratory catarrh, recurrent colds and flu).

In the digestive tract garlic supports the development of the natural gut bacteria whilst killing pathogenic organisms.

Garlic helps to reduce blood pressure, because it lowers the cholesterol levels.

The levels of cholesterol after a meal with garlic are significantly lower than the same meal taken without garlic.

Garlic helps to prevent strokes because it reduces the clotting behaviour of the blood platelets.

It opens up blood vessels (vasodilatory) and it increases the blood flow to the tissues.

It also can drastically reduce the level of sugar in the blood which could help diabetics.