Recent studies show that, counter to what had been thought earlier, garlic does not reduce the bad cholesterol level. Stanford University researchers experimented on 200 adults with moderately high levels of LDL (bad) cholesterol, by giving them raw garlic and two different garlic supplements. Even after six months, there was no decrease shown in the level of cholesterol and other blood fats.
The study says, “Garlic supplements or dietary garlic in reasonable doses are unlikely to produce lipid benefits in people with moderately high LDL cholesterol levels.”
According to the National Heart, Lung and Blood Institute, the total cholesterol should be below 200 mg/dl. The LDL or bad cholesterol should be below 100; and the HDL or good cholesterol should be 60 and higher. Too much of LDL (Low Density Lipoprotein) can clog your arteries and increase the risk of heart attack. HDL (High Density Lipoprotein) protects your heart by carrying cholesterol away from your arteries.
Robert Borris, vice president of botanical science and regulatory affairs at the Council for Responsible Nutrition, a Washington, D.C., trade group, said other studies suggest garlic has complicated effects, and over time does help ward off high blood pressure in healthy people.
Cholesterol is not the only factor that can cause heart disease. The team has not tried to find out if garlic has other benefits for cardiovascular diseases. Garlic slows down the plaque formation in the coronary artery. According to Gardner, one of the researchers in the team, if garlic is consumed in very high doses, it could help lower blood cholesterol level.
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