Most readers who frequent this site know of garlic's antibiotic properties that do not interfere with probiotic or “friendly bacteria”, which we all need to create and supervise immune system reactions and help digest nutrients from food.
But there's more to garlic than simply “Russian penicillin”. A small group of researchers at the Medical University of South Carolina discovered something else that's useful for anyone willing to properly consume lots of garlic. They discovered that certain organo-sulfur compounds in garlic do kill brain cancer cells without disturbing healthy cells. Read More.