* Produce more "natural killer" cells in the blood that will tackle infections and tumours

* Lower blood pressure

* Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)

* Destroy infection causing viruses and bacteria

Garlic is classified as both an herb and a vegetable. It can be found in products ranging from ice cream to dry rubs; the versatility of this herb is seemingly endless.

Tips for cooking with garlic:

1. Before cooking, remove the exterior skin of the clove. There are many ways to do this: strike the bulb with the broad side of a kitchen knife, use a rubber garlic rolling tube, soak the garlic in lukewarm water for 30 minutes or dip the cloves into boiling water for 30 seconds.

2. After skinning the garlic, select a cooking method that will result in the appropriate flavor. It can be sautéed to create a nutty, savory taste; poached to create a mild flavor; oven-roasted to bring out the nutty flavor with a caramelized quality; fried to create a crisp exterior; or grilled to create a soft, smoky flavor.

3. Garlic is very sensitive to heat and will burn easily, especially when sautéing. Expose the garlic to heat just until the oil sizzles and then remove it. When cooking garlic with onions, start the onions first. They will take longer to cook.

Benefits of Garlic: Cancer Prevention

Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those which did not receive the injection only survived 2 months.

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