Garlic is more than just a spice that adds flavour to our meals—it's a natural superfood with powerful health benefits. While cooked garlic has its perks, eating it raw unlocks even more nutrients. From boosting immunity to improving heart health, raw garlic can be a game-changer for your body.


So, why should you make raw garlic a part of your daily routine? Here is all you need to know


Supercharges our immune system

Worried about frequent colds and infections? Raw garlic has strong antibacterial and antiviral properties that help your body fight off illnesses. A study done in 2015 helps us understand how raw garlic helps in boosting our immunity. It contains allicin, a compound that strengthens your immune system and keeps harmful bacteria at bay. Regular consumption can help reduce the severity and frequency of colds, flu, and infections.



Supports heart health and lowers blood pressure

High blood pressure is a silent killer, and raw garlic can help keep it in check. Studies show that garlic helps relax blood vessels and improves blood circulation, reducing the risk of heart disease. A 2020 study shows us that garlic can be helpful in preventing heart related issues. It also lowers bad cholesterol (LDL) while keeping good cholesterol (HDL) stable, promoting overall heart health.


Detoxifies our body naturally

Your body is constantly exposed to toxins from food, pollution, and other sources. Raw garlic helps cleanse your liver by flushing out harmful substances. It also contains sulfur compounds that protect against heavy metal toxicity, reducing damage to organs like the liver and kidneys.



Helps in digestion and supports gut health

A healthy gut is key to overall well-being, and garlic plays a crucial role in improving digestion. It stimulates the production of digestive enzymes, helping your body break down food more efficiently. Plus, its antibacterial properties keep harmful gut bacteria in check while promoting the growth of good bacteria.


May help reduce the risk of cancer

Garlic contains antioxidants that fight free radicals, which are responsible for cell damage and ageing. Research suggests that regular consumption of raw garlic may reduce the risk of certain cancers, including stomach and colorectal cancer, by preventing cell mutations and slowing tumour growth.




How to eat raw garlic without the strong taste


If the intense flavour of raw garlic feels overwhelming, try these tips:

Chop or crush it and let it sit for 10 minutes before eating. This activates the allicin content.

Mix it with honey to balance out the strong taste.

Add it to a smoothie or salad for a milder experience.