No one has to be a real detective to find out when you've been eating garlic. The fumes that this herb leaves behind are usually a disincentive to consuming it in large quantities. Although garlic is a popular ingredient in cuisines around the world, particularly Mediterranean, as well as Chinese and Thai, it is not the most popular item on the menu of many people for a variety of reasons. 
Snobs don't eat garlic because they associate it with less refined recipes! Spiritual seekers , particularly those who have acquired gurus from the East, may well frown upon garlic as a stimulant to be avoided. Eastern spiritual practices often forbid the intake of strongly spicy or aromatic food.
And yet, garlic has every reason to be championed by cooks and medicine men. The health benefits of this amazing herb, a natural anti-bacterial due to its key ingredient allicin, are well known. Garlic prevents stomach cancers, resists the build up of harmful metals in the body, lowers harmful cholesterol, and even has anti-viral properties. However, what has to be understood by the average garlic enthusiast is that how garlic is cooked is very important in delivering it's benefits to those who eat it. Find out more about the chemical properties of garlic and how its different enzymes work.
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