NEW YORK -- A comprehensive study of garlic shows that no matter how it‘s consumed, the pungent cloves do nothing to lower bad, or LDL, cholesterol. Test subjects in a government-funded study consumed both raw garlic and dietary supplements six days a week for six months. At the time, all of them had “moderately high” levels of LDL cholesterol, known to gum up and block blood vessels. The results, published in the latest issue of the Archives of Internal Medicine, showed no statistical difference between those who ate garlic and those who didn‘t. Garlic has long had a reputation for helping to protect against a number of illnesses and health conditions, including heart disease, some cancers, bad digestion and high cholesterol. Still, researchers note garlic may yet prove to be beneficial in other ways, and studies will continue.