Garlic is something most of us use in our cooking every day. But are we getting the most out of these little delicious cloves?
Crushing your garlic and allowing it to stand for 10 minutes before cooking, gives the garlic time to perform its beneficial actions. Once its crushed or chopped it releases an enzyme that forms an organosulpher compound called Allicin. If you expose the garlic to heat as soon as you’ve peeled it the enzyme can be inactivated.
Allicin has been linked to improved liver detoxification. It is great for our immune health due to its antiviral, antibacterial and antifungal properties. It has also been studied to have positive effects on heart health, blood pressure and cholesterol.
So be patient and give the garlic time work its magic.