Garlic is among the most popular spices found in most Indian kitchens. Known for its immensely powerful health benefits, garlic is enjoyed for both its flavour and taste. While many people can eat it raw, sauteed, and roasted in ghee doubles its advantages.

According to experts, garlic is a great source of allicin, a sulfur-containing compound that also gives it a distinct taste and smell. Interestingly, studies say allicin also helps enhance the function of your immune system and offers some protection against conditions like heart disease and cancer.

When you roast garlic in ghee, it provides energy, improves digestion, and also supports heart health. However, ghee is high in fat and should be eaten in moderation.

Here are a few of the potential health benefits of raw garlic:

Several studies show that garlic roasted in ghee reduces inflammation and boosts immune function due to its content of antioxidants and sulfur-containing compounds like allicin.

According to experts, garlic and ghee help lower blood pressure levels and reduce cholesterol to support heart health.

Roasted garlic also reduces fasting blood sugar levels and improves blood sugar management, which is beneficial for managing type 2 diabetes.

Even though there are not many studies, animal research shows that consuming roasted garlic improves memory and supports brain health.

With changing weather, most people—especially children and the elderly—fall sick due to viral infections as their immunity levels drastically go down. Roasting a garlic pod in ghee and chewing it can help prevent coughs and colds while boosting your immunity levels.

Even though garlic is associated with several health benefits, there are a few potential drawbacks you must also consider.

Garlic, when roasted, has a strong taste and smell, which many people may find unappetizing. Also, those who have gastro-oesophageal reflux disease or GERD, are often advised to either not eat garlic or limit its consumption to prevent heartburn. According to experts, certain compounds found in garlic can irritate the digestive tract.

Garlic also increases the risk of bleeding in a few people by preventing the formation of blood clots.

While doctors may not prescribe a dosage for garlic, studies say around 1-2 cloves roasted in a half-a-teaspoon of ghee could be extremely beneficial. Consider reducing your intake or discontinuing consumption if you notice any negative side effects.