Of 127 foods with anti-cancer potential which were eaten on a weekly basis, Garlic produced the greatest protective benefit. Its benefit was significantly greater than that of a number of foods believed to have strong anti-cancer potential including broccoli and other vegetables containing sulphur. Garlic, then, is a wise choice as a protective food. Unfortunately, many people are unwilling to eat Garlic often because of the strong odour on the breath and even on the skin of those that try to make it a part of their daily diet. If this compound is eliminated, then much of Garlic's benefit is lost as well.
Science can help consumers to sort out facts from marketing hype.
In order to produce a high quality garlic product, one must start with a high quality raw garlic. In fact, dry powdered Garlic has Allicin-producing potential. Last but not least is the discovery that Garlic consumption is inversely proportional in producing benefits to wellness. In other words, the more Garlic one eats, the lower the risk of serious illness. This is one of the best arguments for Garlic supplementation as a regular part of the daily diet.