Raw garlic should be eaten. Listen to us before you take out the skillet.
Do you know how healthy garlic is? Garlic contains enzymes and compounds that Oregon State University explains may play a role in cardiovascular disease prevention. Such compounds can reduce the amount of cholesterol liver cells produce. Garlic has the added benefits of reducing the risk of cancer, boosting the immune system and improving bone health.
The problem with cooking with garlic, notes a study published in the medical journal Food and Chemical Toxicology, is that as soon as the garlic is heated, the bulb loses the ability to produce the enzymes needed to create all-powerful compounds that could prevent cardiovascular disease. In other words, garlic loses its effect as soon as it hits the pan.
To actually access the health benefits of garlic, you must first break the bulb by crushing or cutting it. Experts recommend letting the crushed or cut garlic sit for at least five to 10 minutes to allow sufficient time for the enzyme to form. Then you have to eat it raw.
But remember, you don’t just have to pop raw slices into your mouth. That would be rough. Instead, try adding garlic to one of the Plan To Eat recipes. Whether it’s salad dressing, salsa, guacamole or refrigerated pasta sauce, there are many ways you can include raw garlic in your daily diet.
If you are in the habit of drinking juices and smoothies, try adding a clove or two next time you enjoy your liquid libation. If the taste of raw garlic is not too offensive to your palette, simply sprinkle it with a minced on a piece of buttered toast or try dipping the crushed garlic in honey and gnawing on the now sweetened bulb.
What is your favorite way to consume raw garlic? Tell us in a comment and share this article with your friends.