Daily Times - Leading News Resource of Pakistan
Quote:
Garlic is used extensively in herbal medicine and it contains compounds shown to help prevent blood clots. But most studies have tested raw garlic and cooking can damage garlic’s anti-clotting compounds.
But cooking uncrushed garlic for six minutes completely suppressed the anti-clotting properties, the researchers added.
That helped preserve the compounds, although they still lost much of their anti-clotting effects after three to six minutes.
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Funny, I have always thought this and now this is the second article I have seen where researchers say that crushing garlic releases increases the benefits.
Another article that I cannot find anymore was a bit more detailed and recommended that you crush garlic at least 30 minutes before you cook with it.
I figured that when you crush garlic, it all of a sudden starts to get very sticky and in my mind I always believed it to be some sort of benefit to get the live clove to do it. Seems science is thinking the same way. Every time I cook, and I know I will need garlic, I always start preparing garlic first, even if I know I wont need the ingredient for another hour.