Thank you for your replies everyone.
Here is a bit more information on the benefits of garlic,
Garlic's antibiotic properties have been more extensively studied than some of its other reputed health benefits. Louis Pasteur examined garlic's use as an antibacterial back in the nineteenth century and showed how it killed bacteria under laboratory conditions. Numerous modern studies confirm that garlic has definite antibiotic properties and is effective against many bacteria, fungi and viruses. According to Wright State University (1), garlic is approximately one per cent as potent an antibiotic as penicillin,
however, The antibiotic properties of garlic are a direct result of the allicin produced from raw, crushed garlic. This is destroyed by age and cooking - cooked garlic has virtually no antibiotic value although it still retains other benefits.
http://www.garlic-central.com/antibiotic.html