Garlic is a potent ingredient that spurs the production of disease fighting white blood cells because it contains allicin, an organic compound that gives garlic its antioxidant prowess and notoriously pungent odor. To reap allicin’s benefits, crush fresh, raw garlic cloves to release the compound before eating the garlic raw or adding to soups and other precooked meats. If you purchase powdered or capsules look for allicin on the label.
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