Stop Making The One Mistake Most People Make When Cooking with Garlic

Garlic has been with us for a very long time, it has been referenced in the Bible and even found in the pyramids of Egypt. It is not just a food, it is most certainly a legend. It was given to the first Olympic athletes in Ancient Greece to enhance performance, and Hippocrates, the father of Western medicine, prescribed it regularly to his patients.

Garlic has more powers than you can think of.

The thing that the ancient herbalists and healers intuitively knew was confirmed in a modern research: that is that the garlic is a potent weapon in the battle against many diseases. D. Mirelman and S. Ankri conducted a study in 1999 in which they confirmed that the compound contained in garlic called allicin, is responsible for garlic’s antimicrobial, antiviral, and antiparasitic activity. It’s also been found to potentially battle some superbugs that are resistant to antibiotics and combat drug – resistant strains of E. coli.

he allicin and the enzyme allinase are not actually in the garlic, they are part of the cells in the garlic clove. They are kept separate, and when the cell walls are ruptured, they connect together and form the mighty and all – powerful allicin.

So remember to rupture those cell walls in the garlic cloves using your preferred method when cooking at home. But don’t just throw the minced allium sativum into your hot pot or pan, because heat neutralizes and destroys the health – giving benefits of allicin.

In a study conducted by J.A. Milner and K. Song in 2001 was shown that boiling, microwaving or heating crushed garlic destroys all of the alliinase enzyme activity. However, most of the dishes require cooked garlic rather than raw.

Many scientists suggest chopping or dicing your garlic, in order to preserve some of allicin’s healing properties, and then letting it stand for about 10 minutes to let the alliinase do its magic and create as much allicin as possible before it gets neutralized and destroyed by the heat. So, the next time you’re cooking, by the time you’re done getting the rest of your ingredients ready, be sure to mince your garlic first, and then let it stand for a few minutes and create a lot of allicin in their cells.