There are many reasons to eat garlic. And while many love the taste, it also provides an array of health benefits. So it makes sense to eat and enjoy garlic in a way that will maximize its nutritive potential. Chopping helps increase the healthy, potentially disease fighting enzyme found in garlic called allicin. Storing garlic correctly then helps maintain allicin’s healing potential. Follow these tips to make garlic an immunity boosting, anti-inflammatory powerhouse.
4 Ways to Get the Best Out of Garlic:
1. Wait for the Right Time:
One of the health promoting components found in garlic is this enzyme allicin. The trick is that this forms only 10 mins after chopping. So you must chop garlic 5 to 10 minutes before use. If you consume or cook it right away your garlic won’t live up to its full protective, disease fighting potential. I first learned this one from George Mateljan’s fabulous book The Worlds Healthiest Foods. This is a great book and you can learn more from him about preparing and cooking healthy foods here.
2. Don’t Overcook, Go Raw:
Including raw garlic in
3. Avoid Delaying Consumption:
While letting garlic sit for a few minutes increases its health potential, letting it sit too long does quite the opposite. While chopped garlic will stay edible and fresh in the refrigerator for up to a week, the enzymes begin to lose their potency in just a few hours. A general recommendation is to store chopped garlic for a maximum of 12 hours. It will taste fine once this window passes, but your cells will be missing out on much of what it can provide.
4. Cautious Storage:
Storing chopped garlic and olive oil at room temperature can actually
Enjoy garlic. It is one of the healthiest foods out there. It has many health benefits from cancer prevention to immunity support to cardiovascular protection. Consuming garlic is one of the best ways to use food to fight the common cold. Just make sure that you are getting everything you can out of this viable superfood. Follow these tips for chopping and storing to maximize allicin and get the most out of its health potential.