For years, garlic was recommended for lowering cholesterol. Then the research pendulum swung, and the concensus was, though good at preventing heart disease in other ways, garlic does not improve cholesterol. But now a meta-analysis of twenty-six placebo-controlled studies of people with high levels of fat in their blood has reversed that decision . . .  and demonstrated that garlic does, in fact, lower total cholesterol and triglycerides. The reductions were greater when the garlic supplement was taken for at least twelve weeks (J Sci Food Agric 2012;doi:10.1002/jsfa.5557).

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