Suddenly realizing that your breath smells of garlic ranks near the top of our Most Mortifying Moments index. But from a scientific standpoint, reeking of garlic is a good thing.

Why? Research suggests that the powerful chemicals that make our breath reek may also help us live longer.

"Garlic has so many anti aging properties," says Alexander G. Schauss, Ph.D., director of natural and medical products research at the American Institute for Biosocial Research in Tacoma, Washington. "That's because it prevents or treats many illnesses that shorten life span, such as cardiovascular disease and cancer."

Garlic has been found to thin the blood and lower cholesterol, which can help prevent the blood vessel problems that can lead to high blood pressure, heart disease, and stroke, says Dr. Schauss.

While recent research has cast doubt on garlic's cholesterol fighting abilities, critics say that the garlic powder and garlic oil used in those studies may not have contained the bulb's cholesterol lowering compounds.

Garlic also seems to help prevent cancer. Population studies have found that people in garlic loving county as Italy and China tend to develop less gastrointestinal cancers those that affect the mouth, esophagus, stomach, colon, and rectum, says Dr. Schauss.

Consuming just two to four cloves a day can help prevent and treat disease, according to research conducted by Dr. Schauss.

Garlic is so versatile that you can throw a few cloves into virtually any dish, from spaghetti sauce, soups, and stews to stir fried vegetables. Or roast it, which gives garlic a sweet, caramelized flavor. Simply cut the top from the garlic bulb to expose the tips of the cloves, rub with a little olive oil, wrap in foil, and bake for 45 minutes at 350 F

Important: After you chop or crush garlic, let it stand for 15 to 20 minutes, says Dr. Schauss. According to recent studies, immediately cooking garlic after it has been chopped or crushed can reduce or eliminate its healing properties. Let. ting garlic sit allows enough time for oxygen to react with the chemicals in garlic to form the therapeutic substance allicin.