Garlic is said to contain compounds that help our immune system fight germs. When it is crushed and chewed, it releases sulphur containing compounds, shown to boost the disease-fighting response of certain types of white blood cells (WBC) in our body.
Garlic promotes Phagocytosis, the ability of white blood cells to fight infections. It also stimulates other immune cells such as machrophages and T-cells to fight bacterial and viral infections.
In case if you are averse to consuming raw garlic, it is better to crush or chop them and let them remain for 10 minutes before cooking. It will prevent the loss of its medicinal properties.
South Indian traditional methods also suggests chopped garlic, medium roasted with ghee has good benefits.