10 Aug Nutritional Medicine: Garlic
Garlic has been used by herbalists and grannies for years as a medicinal food. One of the primary properties of garlic is an enzyme called alliinase which is released when garlic is crushed, chopped or chewed. This enzyme catalyses, or breaks down, allicin into diallyldisulphide which is a very effective anti-inflammatory property. It is also a potent anti-coagulant, preventing your blood from clumping and clotting, leading to better circulation and heart health.
The enzyme is almost completely destroyed during cooking, however, so a handy little tip is to crush it or chop it and allow it to stand for 5-10 minutes for the enzyme to catalyse. Then add it, raw, into your cooked dish upon serving.
Disclaimer: Wild Healthy accepts no responsibility for how you may or may not smell following ingestion of raw garlic