So here is the deal.
We all know that garlic is good for us, right?
Garlic is a super star helper for our immune system, keeps our heart healthy, and is anti-inflammatory…yada yada yada.
Do you know why though?
It’s the allicin in the garlic that is your golden ticket to its amazing health properties.
But do you know that allicin is only available to us after the garlic has been chopped, minced, crushed?
However many people will chop their garlic, toss it in the pan with their oil, and go to town on their stir-fry. No lag time.
So where’s the problem in this?
Allicin, the good stuff in garlic, is the most available to you after your minced garlic has been sitting for 10 or so minutes…
If you do not leave your garlic alone, the allicin will never be produced.
Another reason to mince and walk away?
When you do decide to cook them vegetables with your garlic, the allicin that is produced will be more stable and resistant to the heat from cooking. That way the health properties are not destroyed.
So chop, mince and crush your garlic all you want….
But then go fold some laundry, will ya?
Remember no cooking until its been chopped for 10+ minutes!