Think garlic stinks? You’re right, but that may be exactly why it’s a wonder food. A recent study in Canada pinpointed the source of the allium vegetable’s pungent odor, as well as its hefty cardiovascular and immunity benefits. When exposed to air, an antioxidant compound called allicin produces strong-smelling sulfenic acid, which neutralizes potentially damaging radicals in the body. For benefits, eat 2–5 grams or about one clove of fresh garlic daily. Mash or mince fresh, raw cloves—the more you crush them, the more sulfenic acid is produced—and use right away without cooking; allicin degrades quickly and is destroyed when cooked or microwaved. If you’re not a garlic lover, try taking 300–500 mg in supplement form.
