Most people think of garlic as a humble spice that adds some flavor to recipes but not much. In fact, garlic is one of the healthiest foods out there. People have used garlic medicinally throughout history.
But cooking with it can provide the same health benefits as long as chefs know how to add just the right amount of this delicious yet strong flavor to food. have to do have to do
Until recently, most people, including scientists, believed that garlic should be eaten raw to reap its health benefits. Fortunately, this is not true. From using minced garlic in dishes to roasting it and eating it as a vegetable, recipes that include this delicious superfood can still provide many of the plant’s top benefits.
How Cooking Affects Garlic
The reason researchers and nutritionists think that consuming garlic raw is the only way to reap its beneficial compounds is that the heat of cooking can deactivate an important enzyme found in this tasty but pungent vegetable.
Allison is responsible for making the enzyme allicin, which breaks down into beneficial organosulfur compounds that help explain garlic’s positive effects on many aspects of health, so it was logical to assume that garlic is the healthiest raw.
Garlic’s powerful healing compounds
Allicin isn’t the only powerful medicinal compound found in the garlic plant. There are many other sulfur compounds that provide health benefits, the most well-known being diol disulfide, diol trisulfide, and S-allyl cysteine. Despite being a very low calorie food, garlic is also significantly high in important nutrients such as vitamin B6, manganese, vitamin C and selenium.
Diallyl trisulfide protects the heart
Researchers believe it may also be an effective treatment for heart failure.
Although there is not yet enough evidence to support this claim.
Additional studies on garlic oil show that it helps protect diabetics from heart-related complications such as cardiomyopathy. This chronic heart disease causes abnormal thickening
Enlargement or hardening of the heart and is the leading cause of death in people with diabetes. Research done with mice shows that garlic oil provides significant protection against this form of heart damage.
Organo-Sulfur Compounds Are Effective at Treating Brain Cancer
Glioblastomas are a particularly malignant type of brain tumor that can be treated with organosulfur compounds found in garlic. A pure organosulfur compound called DATS was most effective at killing glioblastoma cells, but two other compounds, DAS and DADS, were also helpful, the researchers at the Medical University of South Carolina said.
Diallyl Sulfide Is a Powerful Antibiotic
Studies show that dialysulfide is 100 times more effective at fighting Campylobacter infections than two of today’s most popular antibiotics. This bacteria is a common cause of intestinal infections, using garlic is an easy way to fight it.
Does Cooking with Garlic Confer the Same Benefits?
Most studies in both rats and people have used garlic extract instead of whole cloves, but this is mostly for consistency. Studies of people eating raw or cooked garlic have also revealed numerous benefits.
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