Immune-boosting Foods: Garlic

Garlic fans adore the bulb's pungent flavour and so should health seekers. Several of the same chemicals that contribute to garlic's intense flavour also appear to help block cancer by preventing the formation of some carcinogens that damage DNA. Garlic may also stimulate an increase in the production of the immune-system chemicals interleukin-2, tumour necrosis factor and interferon gamma — the same substances that are used by doctors in some cancer dierapies that are based on manipulation of the immune system. 

The proof. Fresh garlic juice can kill various microorganisms. Small studies have hinted at its effectiveness in promoting human health. Some studies even suggest that eating lots of chopped garlic may lower the risk of colon and stomach cancer by up to 35 per cent and 50 per cent respectively. The reduction in stomach cancer among garlic eaters suggests that the tasty bulb contains compounds that stop the growth of ulcer-causing Helicobacter pylori bacteria, since gastric ulcers have been identified as a strong risk factor for stomach cancer. 

Put garlic to work. How much garlic do you need to eat to harness its healing powers? Generally, benefits have been observed in people who eat 5 to 18 g (about two to six cloves) of raw or lighdy cooked garlic a week. (Overcooking can destroy the beneficial enzymes.) Add garlic to stir-fries; toss it in sauces, stews and soups; or opt instead to use its close cousins - shallots, onions, chives or leeks. Be wary of garlic pills; some contain few active ingredients, so fresh garlic is best. Also, although some folk remedies involve applying crushed garlic directly to the skin, don't, as it could be too strong for you and would cause severe irritation.

P/S: After chopping garlic, let it sit on the kitchen bench for about 15 minutes before cooking. This allow ample time for its various health-protective substances to form. Heat stops this important process.