Garlic powder is obtained by finely grinding garlic so that it has a flour-like consistency. Garlic granules, which are coarser like fine cornmeal, is another option. Both products are types of dried garlic. Drying preserves the garlic and is five to ten times more concentrated. Garlic powder dissolves well and is a good choice to use in salad dressings and sauces whereas granulated garlic is coarser and works better to season main dishes.
From Wikipedia: “Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, ranch dressing and grilled chicken.
Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.)
Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.”
“Garlic cloves are peeled and sliced. In most cases, the garlic is then heated to a temperature of between 150° and 160°C (~300-320°F). The water is removed to a moisture content of about 6.5%. The dehydrated garlic is then further sliced, chopped, or minced until the powder is reduced to the desired particle size.”
“Studies suggest that garlic taken orally as a daily supplement increases the presence of interleukin 12 in human urine, thus acting as an immunostimulant for the urinary system.”
Information from “https://en.wikipedia.org/wiki/Garlic”: “In the typical serving size of 1–3 cloves (3–9 g), garlic provides no significant nutritional value with the content of all essential nutrients below 10% of the Daily Value (DV). When expressed per 100 grams, garlic contains several nutrients in rich amounts (> 20% DV), including vitamins B6 and C, and the dietary minerals, manganese and phosphorus. Per 100 gram serving, garlic is also a good source (10–19% DV) of certain B vitamins including thiamine (Vitamin B1), and pantothenic acid (Vitamin B5), as well as certain dietary minerals including calcium, iron, and zinc.”
Smell of garlic:
Information from “https://en.wikipedia.org/wiki/Garlic”: “A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. ... The process of cooking garlic removes allicin, thus mellowing its spiciness. ... Because of its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day.”
Research results (cholesterol, blood pressure, and cancer):
Information from “https://en.wikipedia.org/wiki/Garlic”: “A 2013 meta-analysis concluded that garlic preparations may effectively lower total cholesterol by 11–23 mg/dL and LDL cholesterol by 3–15 mg/dL in adults with high cholesterol if taken for longer than two months. The same analysis found that garlic had a marginally positive effect on HDL cholesterol and no significant effect on blood triglyceride levels, and that garlic preparations were generally well tolerated with very few side effects.
A 2012 Cochrane review of two randomized controlled trials found that the effect of garlic supplementation on blood pressure is unclear and that there is insufficient evidence to determine if garlic lowers cardiovascular death and disease rates in people with hypertension.
As garlic may reduce platelet aggregation, patients taking anticoagulant medication are cautioned about consuming garlic.
A 2014 meta-analysis of observational epidemiological studies found that garlic consumption is associated with a lower risk of stomach cancer in the Korean population. Similarly, a 2013 meta-analysis of case-control studies and cohort studies found limited evidence suggesting an association between higher garlic consumption and a lower risk of prostate cancer. However, the association was only significant in the case-control studies and the authors noted there was evidence of publication bias.”
Information from “https://en.wikipedia.org/wiki/Garlic”: “Some people suffer from allergies to garlic and other species of Allium. Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. Garlic-sensitive patients show positive tests to diallyl disulfide, allylpropyldisulfide, allylmercaptan and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onions, chives, leeks, shallots, garden lilies, ginger, and bananas.”