Tag: Crushing garlic

According to research published by the National Cancer Institute, heating garlic immediately after chopping can inactivate a crucial enzyme. Crushing garlic breaks cell walls, allowing a powerful compound to form, which raises the question: does crushing garlic make it healthier?

Garlic has been used for centuries not only as a potent flavoring agent but also as a natural medicine due to its numerous health benefits. The key to unlocking its full medicinal potential lies in a crucial step that many overlook: proper preparation.

Did you know that an intact clove of garlic has virtually no allicin, the compound responsible for most of its health benefits? To get the most allicin from garlic, it must be crushed or chopped to trigger a specific enzymatic reaction before cooking.