Raw vs. cooked gar­lic

Amazing Wellness - - AMAZING NEWS -

As well as be­ing a fla­vor­ful culi­nary in­gre­di­ent, gar­lic is a ther­a­peu­tic food. When raw gar­lic is chewed, ben­e­fi­cial com­pounds are re­leased. Cook­ing can det­stroy ben­e­fi­cial com­pounds; stud­ies have found that even sec­onds of mi­crowav­ing whole gar­lic cloves can negate ac­tive com­pounds. How­ever, chop­ping or crush­ing raw gar­lic be­gins to re­lease ben­e­fi­cial com­pounds, and these de­velop fur­ther if gar­lic sits for about min­utes at room tem­per­a­ture.

As a gen­eral rule, the cook­ing method makes less of a dif­fer­ence than the cook­ing time, as the longer gar­lic is ex­posed to heat, the more ac­tive com­pounds are de­stroyed. But one study, pub­lished in the Jour­nal of Func­tional Foods, found that stir-fry­ing pre­served the most ben­e­fi­cial com­pounds.

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