There are numerous well designed studies published around the world that confirm garlic can reduce cholesterol. Researchers in the U.S. and England recently published a meta analysis of the scientific data on garlic. The authors found that supplemental garlic played an important role in the treatment of high cholesterol. The results showed a 12% reduction in total cholesterol for patients using supplemental garlic as compared to the group getting a placebo. The average time for patients to reach this reduction was 4 weeks. GARLIC HAS ANTI-BACTERIAL POWER Garlic is a broad spectrum antibiotic with powerful antibacterial properties. Scientists believe the compound allicin is responsible for garlic’s anti-microbial activity; however garlic has the ability to stimulate the immune system in defense against viral infections. Scientific research has shown that people taking garlic suffer less from colds than a control group. There is also plentiful anecdotal evidence that taking large amounts of garlic at the onset of a cold can reduce the time taken to recover. GARLIC IN THE ROLE OF CANCER PREVENTION There is now a lot of data published on the role of garlic in cancer treatment and prevention. Research is currently underway in many countries to isolate which particular compounds, after allicin are most active. Recently, researchers in Pennsylvannia have shown that by injecting a compound found in garlic called diallyl disulphide that tumors can be reduced by half and that a further compound (S-Allyl Cysteine) can stop cancer causing agents from binding to human breast cells. The search for compounds that prevent cancer has intensified with the mounting evidence that many types of cancer are caused or triggered by factors relating to lifestyle and environment. It is well known that garlic can strengthen the immune system which is vitally important for fighting cancer. Recent findings support a growing body of evidence that garlic works as an anti-carcinogen in both prevention and treatment, and that garlic and related foods play an important dietary role in the cancer process. Researchers at the University of Texas studied the effects of garlic on two animal carcinoma models and found that the tumors could be reduced by between 50 and 75%. Then, as a control ( used to remove any experimental bias) researchers gave a prophylactic (preventive) dose of garlic and then deliberately tried to induce a particularly virulent form of esophageal cancer. Researchers found that garlic completely prevented the experimental controls from becoming infected. They concluded that although the precise mechanism may not be clear the results had shown that the administration of well tolerated garlic products may confer important protection from cancer.