Garlic's numerous redeeming features outweigh strong aroma by a long shot

One of my favorite things in the world is garlic. I like garlic so much I'll put it on anything, except chocolate, of course. Garlic is such a part of my life, I've written a poem about it:

Garlic, garlic, garlic fair

When I eat you, people stare

Garlic, garlic, bulb odiferous

I like you much on vegetables cruciferous.

Garlic made the rounds a couple of years back as the new darling of the traditional medical community, if you remember. I snickered at the time (OK— I smirked), having known this for quite awhile, as I give garlic due credit in helping my daughter get over chronic ear infections.

Let's take a look at some of garlic's redeeming qualities. Garlic's potent ingredient is called allicin. Allicin is the antifungal, antibioticlike property of garlic that helps heal you from the inside out, by aiding and stimulating the immune system. Garlic also helps lower cholesterol levels, aids in digestion and lowers blood pressure.

During mosquito season here in North Carolina, I double up on my garlic supplement to avoid becoming a human buffet for those bloodthirsty pests. It's true! Garlic keeps away little, flying vampires. It's supposed to work on animals, too, although I cannot figure that one out considering the fact that dogs and cats pant when hot, and don't sweat.

People who are prone to cold sores, athlete's foot and any kind of fungal infection, would do well to include a garlic supplement in their diet, as well as cooking with garlic. The Caesar salad recipe will not only help you get more raw garlic in your diet but give you an enjoyable way to do it.

Just remember to make this a family affair. That way, no one will be offended by your garlicky "presence."

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Very Garlicky Chicken Caesar Salad

3-4 ounces of chicken per person (use whatever you have on hand, leftovers are fine or you can grill some)

1 head romaine lettuce, chopped

generous handful of croutons (make yourself with stale bread-recipe included)

2 cloves garlic, pressed

2 teaspoons lemon juice

1/2 teaspoon Dijon mustard

1 (2 ounces) can anchovy fillets, drain oil off