Garlic is not only a food, it is considered a medicine by traditional medicines and it is known to all for millennia … Besides, it is an integral part of most of the remedies inherited from our ancestors.
The problem is that we all make a big mistake when cooking! As you surely know, many essential nutrients are wasted during cooking. This is why dieticians recommend the intensive consumption of crudités during food rehabilitation or that they recommend to opt for half-cooking.
Here is the wrong thing to do when cooking with garlic
Most of the benefits of garlic reside in allicin … Outside this component disappears partially as soon as it is exposed to a high temperature. On its own, it effectively fights the deadliest and most harmful bacteria. Certainly, we add garlic in our dishes to raise their taste and give them more flavors but this is not a reason to erase all its virtues. Let’s think about sprinkling our meals after the end of cooking or to consume raw in a salad or a healthy smoothie.
Recently a scientific information of the highest importance has just been published: It is necessary at all costs to chop garlic to enjoy all its benefits. The greatest cooks keep the whole pod to delicately perfume their culinary creations. However, it turns out that it is necessary to cut the garlic so that the allicin is formed after contacting the allinase (enzyme) and the alliine (an amino acid). It is only in this condition that we obtain allicin and we benefit from the powerful virtues of garlic.
When you want to cut garlic, do it in the container that you will use to mix all the ingredients, so do not spoil the juice. Moreover, wait 10 minutes before adding it to the dishes to be sure that the allicine is well formed.
So leave to eat garlic, do it in the rules of art!
Source: Here’s the mistake you can not make when cooking with garlic and