Garlic is considered by some to be the world’s most healing food. Boasting more than 100 sulfur compounds, the unmistakable smell and flavor of garlic is due to a phytonutrient called allicin.
The “stinking rose” is a natural anti-fungal and anti-bacterial agent and has been used as far back as the time of Hippocrates as a medicine.
Along with allicin, garlic also delivers phytonutrients including allicin, ajoene and sulfides.
Antioxidant Score (ORAC)=5,346
Selecting and Storing Garlic
Purchase firm, plump bulbs of garlic with dry, papery skins. Store fresh garlic in an open container in a cool, dark place for up to 8 weeks. Once a clove is broken from the bulb, the individual cloves will keep from 3 to 10 days.