Health Risks & Benefits of Garlic

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Garlic contains many health benefits and very few health risks, the benefits being rich in antioxidants to help the cardiovascular system and being antimicrobial and anti-fungal, but some are prone to garlic food allergies. Cook with fresh garlic to reduce the levels of bacteria in food with advice from a registered dietitian and licensed nutritionist in this free video on diets.

Part of the Video Series: Nutrition Advice
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Video Transcript

Hi. My name is Rachael Richardson, and I'm with Nutrolution in Miami Beach Florida. In this clip, we're talking benefits and risks of garlic. And these are just a couple of forms from my kitchen, but of course fresh garlic is always the best. I have that too, and use it regularly. So, the benefits and risks of garlic. The benefits of garlic are that number one, it tastes delicious, but the real health benefits of garlic, are that it contains antioxidants, which can help with your cardiovascular system, and your heart function, as well as it's very antimicrobial and antifungal. So we've used it historically throughout the centuries, to help preserve food, to make sure that whatever food we're consuming, at that time, we're also getting in some garlic, which acts as an antimicrobial, so if that food did have higher microbial levels, let's say it was some soil residue from some lettuce. Or let's say there was some bacterial over growth in the meat, that we're actually helping to reduce that by cooking the food in garlic, and then consuming the garlic together with it. As far as risks of garlic, I definitely have had clients who have had a quote-unquote an allergy to garlic, and usually that means that they just have simply a very very large yeast overgrowth in their system. And the yeast is responding to the garlic, by not wanting the garlic, and making their bodies feel a little bit queasy and other systems. But we can talk more about that later. This has been Rachael with Nutrolution in Miami Beach Florida.

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