On Thu, 7 Apr 2016 09:20:21 +0100, Stuart Noble
wrote:

Thanks. I already swallow a clove of garlic before breakfast so I guess
I'm already benefiting from that.

The allicin which the study refers to is released when the cell walls of the
garlic are broken, and two substances react chemically.

So it may be better to not swallow whole, but to crush, chop, mince, press, or
grate the garlic. This will depend on if you are choking down a clove of that
vile medicine, or delect in the noble aroma of garlic.

Here, more about this, as a food:

http://www.seriouseats.com/2015/01/h...lic-press.html

Anecdotally, I know of one person with low blood pressure that avoids garlic in
food because it further lowers their blood pressure to the point that it is
uncomfortable.

Also, a 24 hour blood pressure recorder/monitor thing may be in order, to show
what your blood pressure is when you are not looking -- once you start worrying
about it, the act of measuring it may change it...


Thomas Prufer