A Wall Of Health and Flavor!
The trigger for the bull run may have been the idea that the potent bulb can ward off H1N1 swine flu, Morgan Stanley economists said.
That chimes with some anecdotal evidence. The China Daily reported last week that a high school in Hangzhou, a prosperous city in eastern China, had bought 200 kg of garlic and forced students to eat it every day for lunch to stay healthy.
A Queen’s-led team has discovered the reason why garlic is so good for us. Researchers have widely believed that the organic compound, allicin – which gives garlic its aroma and flavour – acts as the world’s most powerful antioxidant. But until now it hasn’t been clear how allicin works, or how it stacks up compared to more common antioxidants such as Vitamin E and coenzyme Q10, which stop the damaging effects of radicals.
Eating tomatoes to help prevent cancer, garlic to prevent AIDS or drinking fruit juice to ward off Alzheimer’s? Despite a bevy of research, the impact of food on killer diseases remains to be proved.