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Are You Making this Mistake When You Cook with Garlic?

Ensure You Get the Most from this Wonder Food

Garlic is a favorite in our home, and not just for the wonderful flavor it adds to food. Often listed as a super-food, its health benefits are many. So of course we want to use it as much as we can.

But there’s a problem. Many of us (and I’m one of the them) have been making a mistake when we cook with garlic that reduces or even negates some of the healthy properties we think we getting. But not to worry. There’s an easy fix, as this article from Healthy Holistic Living explains.

 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.

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.

Stop by Healthy Holistic Living for the rest of the article.