Welcome to the Superfoods Handbook! This area is meant to be a useful guide to learning more about Superfoods and the many nutritional benefits one gains from their use and consumption. Feel free to browse through the many articles listed below.

Garlic is powerful superfood. It is used mostly for its anti-biotic and immune boosting properties. But contains nutrients like Selenium, Zinc, Phosphorus, and vitamins A and C.

Garlic use has been documented since Biblical times. The Egyptians pyramid builders were known to eat garlic for energy and strength. Garlic can help in the stimulating of digestion. Its natural antibiotic properties, come from the ingredient, allium, which is converted to allicin in the body and protects the body against infections, intestinal parasites and general pathogens. Garlic also has anti-fungal agents that help rid the body of most pathogenic fungi, like athletes foot and candida. Garlic has been very helpful in lower blood pressure. Because of the substance, methyl allyl trisulfide, in garlic, it helps dilate blood vessels, and inhibit the stickiness of blood platelets which helps to thin the blood and can reduce the risk of heart attack. It can also help with the lowering of blood serum cholesterol levels.

Garlic can be difficult on the stomach tissues, eaten raw. Eat raw garlic in small amounts during a meal. You can even nibble a clove in between bites. If you are not comfortable eating this food raw, there are several garlic products, that are both tasteless and odorless. Some studies also indicate that cooked garlic still retains many of its healthy benefits.

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