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Garlic is a food and not a licensed medication, it cannot be marketed as a product intended to diagnose, treat, or prevent any illnesses. However, it clearly has a very low toxicity-"a conclusion supported even by the studies that lack demonstration of a positive effect," the authors note. They conclude that while the mechanisms of action of garlic derivatives "require further clarification," garlic-together with other healthy dietary and lifestyle measures-may safely be recommended to people seeking a heart-healthy diet. It is best to consume cooked, aged, or pickled garlic rather than raw garlic. Raw garlic can destroy tissues and be detrimental. Cooked garlic still possesses the beneficial compound allicin without having the destructive, toxic compound alliinin. Aged garlic is particularly good since it does not give the user bad breath as a side effect.

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14y ago
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10y ago

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Q: Is garlic good for heart
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