***Ode to the Bulb*** Did you know that cutting, mashing, and slicing garlic PLUS leaving it to sit for helps bring out more of its health benefits?
I learned this a couple of years ago when listening to a podcast discussion on common food assumptions.
When it comes to garlic, rather than using it right away, which is a common practice, you want to chop it up and leave it for 10 minutes before using so allicin to form.
Allicin is a powerful smelly, good for you stuff. It is an organosulfur compound, which is formed when allinin is converted by the enzyme alliinase. It responsible for the smell of the smell chopped up cloves and is the main key anti-bacterial component in garlic.
According to Examine.com (my go-to site for all things supplements, which I highly recommend): "Taking or eating garlic can benefit cardiovascular health, physical and sexual vitality, cognition, and resistance to infection. It also has anti-aging properties.
Raw or aged garlic reliably reduces total cholesterol and Low-density Lipoprotein (LDL-C), while increasing High-density Lipoprotein (HDL-C). Garlic also provides a variety of anti-cancer properties. Eating garlic daily (10g or more) is associated with a significantly reduced risk of prostate, colon, and stomach cancer. It can also induce fat loss and adrenaline secretion, though in a minor way. Garlic appears to mildly and unreliably reduce triglyceride levels." They cite a number of studies regarding the benefits above.
Now you don't have to eat a bunch of cooked and raw garlic to reap the benefits, unless you are trying to ward away people and vampires . __
There are aged garlic supplements that you can take as well, if you want to avoid the smell issue, but make sure to get some of the real stuff from time to time.
Garlic doesn't only make certain savory dishes taste delicious, but it's good for you.
This pic is a cross section of a bulb of garlic I had placed in the bottom of the pan, when I had roasted the butterfly chicken (see previous post).