The Facts:
* This study explored whether taking raw or boiled garlic affected blood sugar, blood cholesterol or triglyceride levels.
* The results were measured over a short period of four weeks.
* Raw garlic showed a major impact on reducing all three, whereas boiled garlic appeared to have little effect.
Shaun’s comment: This research provides more evidence for the potential benefits of garlic in preventing heart disease. High cholesterol (especially the small so-called “LDL” particles) is a strong risk factor for coronary heart disease, which can lead to angina and heart attacks. You can add garlic to your cooking, or take a supplement: some supplements are actually odourless! Pregnant or breastfeeding women may want to limit their garlic intake, as it can cause heartburn in the mother and an unpleasant milk taste for the baby.
Study Reference:
http://jn.nutrition.org/cgi/content/abstract/136/3/800S
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