Garlic is repulsive to most of us but it contains unique sulfur compounds which promote antioxidant activity and function as powerful antibacterial and antiviral agents.
Allicin, one of these compounds, reduces blood pressure, decreases LDL cholesterol and with vitamin C kills harmful microbes and protects against colon cancer.
1 oz of garlic contains 15% of the daily value for vitamin C, 18% DV for vitamin B6 and 24% DV for manganese.
The formation of carcinogen substances from cooking meat at high temperatures, like in barbecue, can be reduced by adding some garlic.
Scientific research shows that slicing, chopping, mincing or pressing garlic before cooking will enhance the health-promoting properties of garlic.
Cutting garlic ruptures the cells and releases alliin and an enzyme called alliinase allowing them to form a powerful new compound called alliicin, which is also the cause behind the pungent aroma.
The more finely the garlic is chopped, the more alliicin is produced. Pressing garlic or mincing them into a smooth paste will give you the strongest flavor and the greatest amount of alliicin.
To ensure the maximum formation of alliicin the chopped garlic should be allowed to sit for about 5-10 minutes. Once the compounds are formed they are quite stable and will withstand low heat for a short period of time, approximately 15 minutes.
If crushed garlic is heated immediately it loses its ability to inhibit cancer. If the crushed garlic is allowed to ’stand’ for 10 minutes before heating, its anticancer activity was preserved.
So don’t feel too bad about eating garlic. It may help you live healthier and longer, perhaps a bit lonelier.
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