Besides helping to keep away vampires, it also helps your body make more hydrogen sulfide. Too much can kill you, but a smaller amount in your body acts as an antioxidant and increases blood flow.
When something has antioxidant properties it means that it helps get rid of these things called “free radicals” that float around inside you. No, not those guys! Free radicals are molecules with leftover bits – unpaired electrons and stuff like that – that make them more reactive and unpredictable than other molecules. Like crazy Uncle Viktor a few moscow mules to the wind. Antioxidants act like soothing Aunt Hazel, diverting Uncle Viktor with shiny toys, mini gherkins, and the chance to practice his harmonica in front of the grand-babies. (high school science teachers among you, feel free to steal this analogy to help your classes understand this important concept) Free radicals are strongly linked to many kinds of cancer, and might also contribute to Alzheimer’s, schizophrenia, Parkinson’s, and other things that we don’t want to get. Antioxidants stop free radicals dead in their tracks and sort of neutralizes them. Make them unthreatening.
Right, so now that we know what antioxidant properties are good for, turns out we get them in garlic!
And the take away message that I got from the Times that I wanted to share with you all is that the healthy stuff that garlic does is greatly enhanced if, after you cut or mash it, you let it sit for 15 minutes before cooking. Give it a shot. If you still don’t have a serious illness in 50 years, you’ll have me to thank. Hover-dollars will be fine, thanks.