Garlic has been shown in studies to help a body fight infection. Eating some every day is thought to lower your risk of catching a cold by 63% and shorten the duration of colds you do catch by up to 70%. The likely mechanism behind this is the allicin content of garlic (onions also have it). Allicin can kill bacteria. It helps to lower cholesterol, reduce blood clotting, and even slow the growth of cancer cells.
This spicy seasoning also boasts a lot of nutrition. Eat garlic daily to get healthy amounts of vitamin B6, vitamin C, manganese, and selenium, as well as a good dose of fiber. You get the most benefit from raw garlic, as cooking it starts to break down many of the nutrients, including allicin.
If raw garlic is too powerful in taste for you, it’s still worthwhile to eat it cooked. In this case, some studies suggest that crushing the garlic and letting it sit for 10 minutes before cooking can prevent the loss of allicin.