Eating raw garlic

Garlic is one of the most powerful and affordable superfoods, being an antioxidant, improving the immune system's functioning and helping to lower cholesterol and blood pressure, being a true ally of good heart health.

But what if its benefits are even greater when consumed raw?


Eating raw garlic

The website of Cooking Light reviewed several studies and guarantees that raw garlic is 1.5 times more powerful than garlic powder, for example. The idea may not please many, but the truth is that the major compounds of garlic, allicin (one of the primary phytochemicals that is considered the most biologically active), alixin, methyl allyl sulfide and quercetin, are known by their anticancer properties and act in a more intense and effective way when the food is still in its natural state.

Cooked garlic is also beneficial (although not as much as raw), but its properties become even more evident if it is crushed and 'rested' 10 to 15 minutes before being cooked.

But heated garlic may lose much of its flavor and properties as well, the publication said, citing a study indicating that 60 seconds in the microwave or 45 minutes on the fire is enough for garlic to lose a large part of its Antioxidant power.