@longevity_enthusiasts: Raw garlic isn’t “just food.” It triggers a whole-body chemical response. Here’s what biology cares about: - When garlic is chopped, it forms allicin - a highly reactive sulfur compound - Allicin interacts with immune and antioxidant pathways - Some of these compounds enter the bloodstream and are released through breath and skin Why people feel it system-wide: - Garlic metabolites circulate and are excreted through the lungs and sweat glands - That’s why the smell isn’t just in your mouth - it’s in your breath and pores - This reflects how quickly these compounds move through the body What actually matters long-term: It’s not about “mega-dosing.” It’s about consistent exposure to bioactive compounds that influence inflammation, vascular signaling, and immune balance. Food doesn’t act locally. It communicates with your entire system. 🎙️ Simon Mills #nutrition #immunity #longevity

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Sunday 25 January 2026 13:37:15 GMT