Ever since I happened upon an Andrew Weil book in my late teenage years, I’ve enjoyed a diet with as much fresh garlic as possible.  Occasionally I run into all types who question it’s benefit.  When I saw this latest article from the NY Times, I knew it was time to share.

Garlic has long been touted as a health booster, but it’s never been clear why the herb might be good for you. Now new research is beginning to unlock the secrets of the odoriferous bulb.

Ingesting garlic appears to increase the body’s production of hydrogen sulfide.  While poisonous in high doses, in moderated amounts the chemical provides many benefits to the body.

The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack.

Read the full article here.