Garlic

Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.
Garlic belongs to the genus Allium and is closely related to the onion, rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.
Garlic (Allium sativum) is a popular vegetable with a variety of medicinal properties.
Taking or eating garlic can benefit cardiovascular health, physical, cognition, and resistance to infection. It also has anti-aging properties.
Garlic reduces total cholesterol and Low-density Lipoprotein (LDL-C), while increasing High-density Lipoprotein (HDL-C). Garlic also provides a variety of anti-cancer properties. Having garlic daily reduced risk of prostate, colon, and stomach cancer. It can also induce fat loss and adrenaline secretion.
Garlic relaxes the blood vessels and provides a variety of health benefits.
No artificial flavor, no artificial sweetener, no sugar, no starch, no milk, no lactose, no soy, no gluten, no wheat, no yeast, no fish.