Garlic is considered by some to be the world's most healing food. Boasting more than 100 sulfur compounds, the unmistakable smell and flavor of garlic is due to a phytonutrient called allicin.

The "stinking rose"  is a natural anti-fungal and anti-bacterial agent and has been used as far back as the time of Hippocrates as a medicine.

Recent research shows garlic benefits the cardiovascular system, promotes cellular health and aids in cancer prevention, is a potent anti-inflammatory agent and even helps to balance blood sugar.

Along with allicin, garlic also delivers phytonutrients including allicin, ajoene and sulfides.

Antioxidant Score (ORAC)=5,346

Purchase firm, plump bulbs of garlic with dry, papery skins. Store fresh garlic in an open container in a cool, dark place for up to 8 weeks. Once a clove is broken from the bulb, the individual cloves will keep from 3 to 10 days.