While it may not leave your breath smelling fresh, Susan Miller, clinical dietitian at Sacred Heart Hospita 900 W. Clairemont Ave., said garlic is a good ingredient.

“The biggest benefit is it makes your food taste good,” she said.

But, there may not be much else determined about the healthy aspects of garlic.

Despite varying studies on the health benefits of garlic, much of the evidence has not been conclusive, Miller said.

On the benefits

Most surveys suggest that garlic helps with lowering bad cholesterol and raising good cholesterol, lowering blood pressure and risk of heart disease.

– Miller

On viral activity

Garlic supposedly has antifungal and antibiotic activity, because of a compound it contains called allicin.

– Miller

On eating a lot of garlic

It’s not certain how much a person should eat to reap the benefits of garlic, but you are only going to find allicin in fresh garlic before it has been cooked.

– Miller

On eating fresh garlic

Pestos usually contain fresh garlic, because it’s eaten cold – not heating it prevents the break down of the compounds.

– Miller

On Pesto sauce

It’s a pasta sauce that generally fresh basil, garlic, olive oil and pine nuts, among other seasonings.

– Miller

On garlic’s make-up

Garlic comes in the form of a bulb made of many sections called cloves. The cloves are held together by parchment-like skin.

– Christopher Ranch Web Site

On choosing garlic

Fresh garlic should have firm bulbs, and anything with a musty color or green growths should be avoided. Squeeze the garlic bulb, and if it yields to the pressure its past its prime.

– Festival Foods produce section

On storing garlic

Garlic should be stored in a cool, dark area, same as storing onions or potatoes.

– Festival Foods produce section