Garlic: Uses, Side Effects, Interactions, Dosage, and Warning

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Garlic is nature’s best gift for human beings because of its richness in enzymes and many other compounds that can actually prevent cardiovascular disease (according to Oregon State University). The compounds can in fact decrease the number of cholesterol cells produced by the liver. Furthermore, garlic can lower your chances of getting cancer and can also improve bone health and boost the immune system.

However, all of garlic’s health benefits are thrown out of the window once you start cooking with it. According to a study published in the medical journal Food and Chemical Toxicology, garlic loses its ability to create enzymes that can prevent cardiovascular disease once heated. That’s right when you cook with it, you kill its health potentials.

The only way that you can use garlic’s benefit up to a full extent is by breaking the bulb (cut or crush, the used method does not really matter) then letting the garlic sit for 10 minutes so that enzymes have enough time to form. Now, you have to do what I think you have thought about, eat it raw.

If you can’s eat raw garlic, then you can take the cut or crushed garlic and add it to a sala, salsa, cooled sauces, dressing, or guacamole. You can use it however you want, it just has to be raw and prepared as mentioned above.

If you are a fan of smoothies, then I have good news for you, you can add garlic to your favorite smoothie drink and enjoy it while doing your normal activities. You can also mince it and sprinkle it on a piece of delicious buttered toast. You can also dip it in some honey and start chewing on it. There are many ways to eat garlic raw, so don’t cook with it to avoid losing its great health properties especially those that can prevent cardiovascular disease.

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