Garlic, like ginger, reduces the tendency of blood to clot. Garlic improves blood flow throughout the body, not just in the coronary arteries. It acts as a vasodilator by causing blood vessels to expand and blood pressure to drop. Researchers at the Garlic Research Bureau in Suffolk, England, recently reported that “even small amounts of Garlic, say 3 or 4 grams, will have a pronounced effect on fibrinolytic (breaking down of blood clots) activity…in doses from 25 grams ( 10 cloves) to 50 grams Garlic seems to be highly effective in promoting beneficial changes in blood fat composition and platelet adhesiveness.”

It also lowers cholesterol, tryglycerides and LDL cholesterol levels while also increasing the beneficial cholesterol HDL.

And it has anti-tumor properties. Garlic oil inhibits enzymes that curtail the production of protaglandins ( many cancers are prostaglandin dependent). Research in China also shows an inverse relationship between the incidence of stomach cancer and garlic intake. Studies even suggest that garlic may lower the risk of colon cancer by 35 percent and stomach cancer by as much as 50 percent. Garlic inhibits the formation of nitrites, chemicals that could trigger stomach cancer. There is also laboratory evidence that garlic can shrink cancers of the breast, skin and lungs.

One more thing-- garlic’s essential oil is excreted through the lungs, which means that it is particularly effective for clearing respiratory ailments.

No wonder my son made such a rapid recovery. He took the kids tobogganing down the hill, returning all of them later that afternoon, cheeks red and happy.

“No more sniffles?” I asked him.

“I feel great!” he said. ”That stuff Paulina makes--it works every time!”

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