Getting the Maximum Health Benefits of Garlic
The
medicinally active compound in garlic (allicin) develops after you cut
or press the garlic. Pressing it or crushing it activates the most
allicin. After you press it, let it sit for 10 minutes before cooking.
This gives you far more allicin. Eating garlic raw retains all of the
allicin. Microwaving it for 30 seconds destroys 90% of the allicin.
I highly recommend the book "Eating on the Wild Side" by Jo Robinson. She describes how to get the most nutrients from your fruits and vegetables by selecting the best ones, the best storage techniques and the best preparation. Here are a few facts about garlic from her book:
• 3 cloves of garlic contain the same antibacterial activity as a standard dose of penicillin. (although eating isn't equivalent to injecting penicillin)
• quercetin found in onions and garlic was more effective than "Tamiflu" in test-tube studies for flu prevention
• garlic was 100% effective in blocking the growth of cancer tumors of the stomach, breast, prostate, kidneys and brain in a test-tube study
• Allicin is a powerful anti-cancer medicine and antibiotic and is a strong anti-oxidant
The "hot" taste of garlic is generated by "sulfer-based nutrients called thiosulfinates, which play a number of beneficial roles in our bodies, including fighting cancer and reducing the risk of artery-blocking blood clots. As is true in many other plant families, the more bite, the more benefits."1
Benefits increase with storage:
The longer you store your garlic, the hotter it gets and the more benefits it has, the allicin content can increase tenfold.
Also see Garlic as a Prebiotic, and Much more info on our "page" in the top right corner of this blog. http://weebeefarms.blogspot.com/p/blog-page_30.html
