14. Fresh Garlic
Garlic owes its medicinal strength to allicin and diallyl disulfide, two potent organosulfur compounds. These active components inhibit pro-inflammatory cytokines and restrict enzymes that degrade joint cartilage.
Regular culinary garlic consumption also helps lower blood pressure and balances circulating cholesterol levels. It supports a robust immune barrier, defending your body against seasonal viral threats.
Mince or crush fresh garlic cloves and allow them to rest on your cutting board for ten minutes before cooking. This brief rest allows restorative allicin enzymes to develop fully.
