Garlic is nature’s best gift to humankind because it is full of enzymes and other compounds that can prevent cardiovascular disease. Furthermore, garlic contains compounds that can decrease the production of cholesterol, lower your chances of getting cancer, improving bone health, and boosting the immune system.
However, there is a problem that you should definitely know about. A study that was published in the Food and Chemical Toxicology medical journal, says that garlic loses its ability to produce enzymes that can make the powerful healthy compounds once the garlic is HEATED. This means that cooking garlic kills its benefits.
To benefit from the garlic’s health benefits, make sure to break the bulb by either cutting or crushing it, then let it sit for at least 10 minutes to allow the enzyme formation. And here comes the hated process, after the time has passed, you have to eat it raw.
To avoid eating raw garlic slices by themselves, add garlic to your salad dressing, cooled pasta sauce, salsa, or guacamole. Or simply, add raw garlic to your daily meals and try to be innovative.
If you love smoothies and juices, then add two cloves to your favorite drink and enjoy the taste. If you can’ stand the strong raw garlic taste, then mince it and sprinkle it on a buttered toast, or simply dip a crushed clove in honey and start chewing on the sweet bulb.