Garlic is an amazing natural healer that can battle even drug-resistant bacteria, but the way you cook it at home may be robbing you of it's healing powers!
Garlic isn’t just a food, it is most certainly a legend in its own
right. Garlic has been found in the pyramids of Egypt and it is even
referenced in the Bible. Hippocrates, the father of Western medicine,
prescribed it regularly, and it was given to the first Olympic athletes
in Ancient Greece to enhance performance. Garlic has more powers that
you know.
Modern research confirms what ancient healers and herbalists
intuitively knew: that garlic is a potent weapon in the battle against
disease. A 1999 study by S. Ankri and D. Mirelman shows that a compound
within garlic called allicin is responsible for garlic’s antimicrobial,
antiviral, and antiparasitic activity. It’s also been shown to combat
drug-resistant strains of E. coli and could potentially battle some
superbugs that are resistant to antibiotics. Allicin isn’t actually in
garlic. A compound, alliin, and an enzyme, alliinase are part of the
cells in a garlic clove.
These two are kept separate, however, when those cell walls are
ruptured, they meet and form the all-powerful and mighty allicin. So
when you’re cooking at home, you want to be sure to rupture those cell
walls in those garlic cloves using your preferred method. But don’t just
toss that minced allium sativum into your pot or pan. Turns out heat
neutralizes the health-giving benefits of allicin. A 2001 study by K.
Song and J.A. Milner showed that heating, microwaving, or boiling
crushed garlic destroyed all the alliinase enzyme activity within it.
However, most dishes call for cooked garlic rather than raw. In
order to preserve some of allicin;s healing properties, many scientists
suggest chopping or dicing your garlic, then letting it stand for ten
minutes to let the alliinase do its work and form as much allicin as
possible before it’s neutralized by heat. So the next time you’re
cooking, be sure to mince your garlic first thing, then let it stand. By
the time you’re done getting the rest of your ingredients ready, those
crushed cloves will have a lot of allicin moving around in their cells.
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By Complete Health and Happiness
Original Source– Organic Health
