The health benefits of garlic are legendary. It is high in antioxidants with powerful antimicrobial, antiviral and anti-inflammatory properties, inhibiting lipoxygenase and cyclooxygenase, enzymes which generate inflammatory prostaglandins and thromboxanes.
This is functional food at its best.
In the last decade a group of chemists have discovered that allicin, the most active ingredient in garlic, becomes almost entirely deactivated when heat is applied to it.
When a protein in garlic called alliin and a heat sensitive enzyme called alliinase combine allicin is created. To activate allicin the garlic has to be chewed (raw), crushed or sliced.
You can change this and keep all the health benefits of garlic by making ONE SIMPLE CHANGE.
Crush, chop or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking. You can then fry, saute, bake to your heart’s content and still get all its medicine.
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