Garlic

I love garlic! Us humans have been using garlic for over 7000 years, for both culinary and medicinal purposes. It’s an all-round powerhouse.

Best practices

With most foods, you want to eat as soon as you’ve cut into them. As oxidation begins to occur and so the food begins to degrade.

Garlic, however, likes to be different. After you’ve cut into a garlic clove, it is best let it sit for 5-10 minutes before eating or cooking.

Why? Well garlic contains a compound called alliin and an enzyme called alliinase. In its whole form, the clove’s cell structure keep these two separate. However, once you break into that cell structure, allinn and alliinase come into contact and begin to form a super compound called alliicin.

…And it’s alliicin that is responsible for many of garlic’s health-promoting benefits, and you could compile quite a list of those. Notably, it’s ability to help strengthen the immune system, lower blood pressure and cholesterol and detoxify the body.

Finely chopping, pressing or mincing garlic helps get the most bang for your buck. 

 

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