GARLIC. Used to treat an array of ills since the dawn of civilization. Broad-spectrum antibiotic that combats bacteria, intestinal parasites and viruses. In high doses it has cured encephalitis. Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. Two or three cloves a day cut the odds of subsequent heart attacks in half in heart patients. Contains multiple anti-cancer compounds and antioxidants and tops the National Cancer Institute's list as a potential cancer-preventive food. Lessens chances of stomach cancer in particular. A good cold medication. Acts as a decongestant, expectorant, anti-spasmodic, anti-inflammatory agent. Boosts immune responses. Helps relieve gas, has anti-diarrheal, estrogenic and diuretic activity. Appears to lift mood and has a mild calming effect. High doses of raw garlic (more than three cloves a day) have caused gas, bloating, diarrhea and fever in some. Aged garlic may be better than cooked garlic. Eat garlic both r! aw and cooked for all-around insurance.
 Garlic can seriously harm your social calendar!
A great way to take your garlic without affecting the breath is to take 'aged garlic' or kyolic a brand which is grown in Japan and aged so that the health benefits remain but the breath remains clear. but i have a strict principle about stuff that is seriously cheap and cheerful, i absolutely refuse to pay the earth for it in the form of supplements so i've searched the internet with a toothcomb and come across some ways of making this stuff at home incase anyone wants to try it out. I read this fabulous article on garlic and would love to know what everyone else thinks of it.
Extract from the above mentioned site seemed quite useful-
Geography is another variable. Garlic harvested from the northern Japanese is land of Hokkaido may have different qualities from that grown in northern California or Russian Georgia. Even two bulbs drawn from different ends of the same field can have distinct chemical properties.
The differences between commercially available garlic preparations—garlic supplements—are even more pronounced. Each type of supplement, it seems, distills a different fraction of the garlicky whole. Aged garlic extract is produced by slicing fresh garlic and placing it in an alcohol bath for up to 20 months, which leaves the odorless water-soluble sulfur compounds. Garlic oil supplements, on the other hand, contain mostly the fat-soluble compounds that are associated with odor. And capsules of garlic powder may vary in content depending on how the garlic is dried, how it is milled, and how much it is extended with inert "carriers." "There’s a whole variety of processing methods for each type," Milner said, "any of which might have significant impact." No wonder, then, that the results obtained in research can vary, even be contradictory.