Raw Garlic Vs Cooked-There is a difference!

According to some recent studies done by various health experts and researchers, raw garlic is thought to prevent blood clots. It has also been shown to keep the blood pressure down or at least under control. However, in our practical life, majority of the recipes call for cooked garlic.

Recently a group of Argentinian scientists and a team of doctors from the US department of Agriculture decided to look into the benefits of both raw and cooked garlic. In their experiment, they heated the herb (garlic) in several ways and found that when it is boiled or baked for up to three minutes, it is just as healthy as its raw form! Crushed garlic is considered even better. The reason is, crushing seems to release more of thiosulfinates-a healthy constituent of garlic. Nonetheless, it retains some benefits when cooked up for up to six minutes.

Raw Garlic

Microwaving the garlic however is bad. It has been seen that even a few minutes of microwaving can neutralize garlic’s anticlotting and blood pressure lowering properties.

Therefore, the next time you want to make a garlicky recipe/dish, avoid adding garlic in the very beginning of your cooking, and add it just at the end of cooking. If you crush it, you will have more taste of it, and more benefits.