Garlic is known to slow and kill more than 60 types of fungi and 20 types of bacteria, as well as some of the most potent viruses known to man. Garlic has a history of killing parasites and controlling secondary fungal infections and detoxifying while gently stimulating elimination. It has antioxidant properties to protect against oxidation caused by parasite toxins.

Allicin and Ajoene are both components in garlic that kill parasites, including one-cell varieties, as well as pinworms and hookworms. Allicin is not present in garlic in its natural state. When garlic is chopped, crushed or otherwise damaged, the enzyme alliinase acts on the chemical alliin converting it into allicin. Ajoene is the primary chemical responsible for garlic's anticoagulant properties and contributes to its strong odor.

Garlic has antimicrobial properties that include antibacterial, antiviral, antifungal, anti-protozoal, and anti-parasitic, that kills: B. subtilis, E. coli, P. mirabilis, Salmonella typhi, Salmonella enteritidis, methicillin-resistant Staph aureus, Staph faecalis, and V. cholerae, Staphylococcus, Escherichia, Proteus, Salmonella, Providencia, Citrobacter, Klebsiella, Hafnia, Aeromonas, Vibrio and Bacillus genera. Garlic is also quite effective against Mycobacterium tuberculosis. Garlic is known to eliminate Candida albicans.