Garlic (Allium sativum) is a member of the onion family and has been called nature's most versatile medicinal plant. Though it is best know as a culinary herb, garlic has been used all over the world for thousands of years as an herbal remedy for a wide range of conditions. It is mentioned in the Christian Bible and in ancient Eqyptian records. In ancient times, garlic was used to treat wounds, infections, tumors, and intestinal parasites. Modern scientists in numerous clinical trials have concluded that eating garlic is a potent antioxidant. Research helps explain the broad medicinal applications of this herb. When a garlic bulb is crushed, it releases the amino acid allicin, the chemical element that gives garlic its strong odor and also is responsible for the powerful pharmacological properties of the plant. It can be taken with conventional antibiotics to support their action and ward off side-effects. Garlic traditionally has been used in treating upper respiratory infections (especially bronchitis), late-onset diabetes, urinary infections, acne, asthma, sinusitis, arthritis, and ulcers.

• Cardiovascular: Garlic consumption has been shown to lower cholesterol while increasing the level of beneficial HDLs (high-density lipoproteins), the so-called "good cholesterol." It also has been shown to lower blood pressure and thin the blood, which reduces the risk of heart attack and stroke and may be useful in preventing cardiovascular disease. Garlic has been used as an anticoagulant, to resolve blood clots and improve circulation. Garlic supplements may help to balance blood sugar.
• Cancer: Researchers have been studying the anti-cancer properties of garlic since the 1940s; it appears that the herb may prevent cells from turning cancerous by enhancing the body's mechanisms for removing toxic substances. The National Cancer Institute is investigating its use in fighting stomach, skin, and colon cancer. Studies have shown that people who ate the greatest amount of onions and garlic had the lowest incidence of stomach cancer.
• Antibacterial: One medium clove of garlic can equal the antibacterial action equivalent one percent penicillin. Garlic also contains about 0.5 percent of a volatile oil that is composed of sulfur-containing compounds reported to be effective against typhus disease, strep, staph bacteria, and the organisms responsible for cholera, dysentery and enteritis.
• Immune system: Garlic not only directly attacks bacteria and viruses, it also stimulates the body's natural defenses against foreign invaders. Garlic is generally regarded as a preventative measure for colds, flu and other infectious diseases. It increases the activity of white blood cells and T-helper cells, which are central to the activity of the entire immune system.
• Antioxidant: Garlic's sulfur compounds, in addition to compounds that contain selenium and Vitamins A and C, make it a potent antioxidant that can protect cell membranes and DNA from damage and disease.
• Detoxifier: Scientific studies have shown that garlic stimulates the production of the liver's own detoxifying enzymes, which neutralize carcinogens and other environmental toxins. It also has also been used to rid the body of intestinal parasites.