The health benefits of garlic -high in antioxidants with powerful antimicrobial, antiviral and anti-inflammatory properties, inhibiting lipoxygenase and cyclooxygenase, enzymes which generate inflammatory prostaglandins and thromboxanes.
This is functional food at its best! Definitely allowing "Food to be thy medicine"...
In the last decade it has been discovered that allicin, the most active ingredient in garlic, becomes almost entirely deactivated when heat is applied to it.
Basically, allicin is made from the protein in garlic called alliin and a heat sensitive enzyme called alliinase which when these combine it creates the coveted allicin. The way this occurs is when garlic has either been chewed (raw), crushed or sliced but not when immediately heated...
So how do you make sure you get Allicin when using garlic during meal prepping and cooking??
Simple- you crush, chop or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking. You can then fry, saute, bake to your heart’s content and still get all its medicine.
Allicin may help guard against health issues like heart disease and cancer. It may also protect against health issues that impact your blood vessels and help lower your:
Lipids or molecules within your blood and cells made up fats and proteins
Some studies have also found that allicin may help your muscles recover faster after you work out.
And the compound is thought to support immune health by warding off agents that cause illness such as virus and fungus.
So remember "press and rest" for 10 minutes before adding any heat to your garlic..
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