Garlic should always be consumed raw for the best health benefits.

Alliin is prevalent in garlic. Alliinase, an enzyme that can change alliin into allicin, is activated when garlic cloves are diced or crushed.

Allicin is a naturally occurring, broad-spectrum antibiotic found in plants. It has powerful antibacterial and anti-inflammatory properties, and it clearly inhibits and kills a variety of pathogenic bacteria.

Additionally, allicin can improve blood circulation, lower blood lipids, lower blood pressure, stop arteriosclerosis, and lower blood lipid levels. It is also very good for the cardiovascular and cerebral systems.

Most importantly, ingesting raw garlic has the impact of slowing down the body's ageing process.

One of the nations in the world with the longest life spans is Germany. According to the WHO data, Germany has an average life expectancy of 83 years.

Particularly in Germany, almost everyone enjoys eating raw garlic. Statistics show that more than 8,000 tonnes of garlic are consumed annually in Germany.

According to German research, consuming raw garlic can extend life and is closely associated to longevity.

The German Garlic Research Institute's scientists claim that there are more than 400 compounds in garlic that are beneficial to health and longevity. Garlic ought to be a staple in your diet if you want to live to be 90 years old.