Over 500 papers on garlic have been published since the 1980s. Most have concentrated on the sulphur compounds that form when allicin undergoes certain chemical reactions. Here are some tips on how to maximize the healing effects of garlic.
October 9, 2015
Over 500 papers on garlic have been published since the 1980s. Most have concentrated on the sulphur compounds that form when allicin undergoes certain chemical reactions. Here are some tips on how to maximize the healing effects of garlic.
There is no allicin in fresh garlic; it forms through cooking, cutting or chewing. Ajoene, allyl sulphides, S-allyl cysteine (SAC), and other byproducts have been associated with anticancer, anti-clotting, anti-fungal, antihypertensive, antioxidant and cholesterol-lowering effects.
The good news is that garlic might effect heart disease. "Ajoene," one of the breakdown products of allicin, may reduce heart-attack risk by preventing the formation of blood clots. The situation is more encouraging with respect to cancer, perhaps because most studies investigated raw or cooked garlic instead of supplements.
Caveat: consumption of specific foods is determined by questionnaire, and peoples' memories may not be reliable. Furthermore, heavy garlic consumption may just be the hallmark of a mostly vegetarian diet. There is no consensus on how much garlic you need to enjoy its effects or on whether cooked or dried garlic are as good as raw. What is clear: to activate garlic's full power, chop or crush it and let it stand for 10 minutes before cooking.
While many people like to store chopped garlic in oil, this is potentially dangerous if the garlic has not been thoroughly cleaned.
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