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For centuries, fresh garlic has been a seasoning staple for ethnic cuisines such as Asian and Mediterranean foods. But if you look beyond its culinary value, you'll find a host of health reasons to eat garlic regularly.
Inside a garlic bulb is a combination of water-soluble compounds, volatile oils, enzymes and a dozen other healthful constituents that make each clove more than just a tasty addition to a recipe. Garlic, both fresh and in supplement form, can chase away harmful plaque that lines arteries, improve healthy blood lipid levels, reduce your chance of developing certain types of cancer and fight off infections.
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