Daily Health News Blog

Garlic is a key part of the Mediterranean diet and many cuisines around the world. But do supplements really lower cholesterol, fight cancer, reduce arthritis, and have other health benefits, as touted? There have been thousands of studies on garlic, but its health effects remain something of a mystery. Garlic contains interesting compounds that have been linked to many proposed health benefits. One is allicin, a sulfur compound formed in raw garlic after a clove is cut or crushed. Allicin is a major source of garlic’s taste and smell. But not all scientists agree that allicin is the key ingredient, since it breaks down quickly into other compounds. And the enzyme that forms allicin can be destroyed if the whole clove is cooked before being cut (that’s why cooked cloves taste less garlicky). In fact, no one knows which, if any, component is most important. Lab and animal studies suggest that garlic (or compounds from it) has a range of benefits. For example, it keeps blood plat

When it comes to cholesterol, most people think lower is better. But it isn’t so simple. While all the cholesterol you eat is the same, cholesterol in the blood travels in different types of packages. The two basic kinds are LDL (low-density lipoprotein, the "bad" type), which promotes atherosclerosis, and HDL (high-density lipoprotein, the "good" type), which helps protect against this. So while you want to keep your LDL and total cholesterol low, you want to keep your HDL high. HDL is turning out to be even more cardio-protective than previously thought. Not only does it help remove cholesterol from artery walls, but recent research indicates that it also acts as an antioxidant, reduces inflammation and blood clotting, and helps blood vessels to dilate and stay flexible. Low HDL is a part of the metabolic syndrome, a cluster of conditions that greatly increases the risk of heart disease, stroke, and Type 2 diabetes. It’s estimated that for every 1 mg/dl incre