Garlic provides anti-inflammatory, anticoagulant and anticancer, especially colon cancer, benefits. Newer research shows that garlic may even protect against Alzheimer’s disease. It also may help lower cholesterol; studies differ on the degree.
Garlic contains two important chemicals: a substance called allicin and the enzyme alliinase. Allicin is released when garlic is chopped or pressed, which is the health-promoting active nutrient and sulfar-containing substance that gives garlic its strong odor. Allowing garlic to sit for a short time after pressing will permit more of the active compound to form.
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To get the most health benefits from eating garlic, eat it when the odor is strongest, usually ten to fifteen minutes after pressing. The longer you cook garlic, the less healthful it is.
Note: If you’re taking prescription anticoagulants, you should check with their health professional before eating lots of garlic, since high amounts of garlic can reduce blood clotting, typically a good benefit.
To your wellness,
Source: Prime Time Health by William Sears M.D.