For thousands of years, garlic has been used for its natural antibiotic, anti-viral, and anti-inflammatory properties. Eating raw garlic rather than supplements, dried or cooked garlic has been shown to be significantly more advantageous for health. According to a recent research study at the University of Connecticut’s School of Medicine, sliced or mashed fresh garlic generates hydrogen sulfide, which can promote blood circulation and protect the heart. Cooked or dried…
