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Garlic is a potent medicinal food known for allicin, a sulfur compound with antimicrobial and cardiovascular benefits. Despite small serving sizes, it's exceptionally high in manganese, B6, and selenium, supporting immune function and heart health.
Crush or chop garlic and let it sit for 10 minutes before cooking. This allows allicin to form. Raw garlic has more allicin than cooked, but roasted garlic still provides benefits.
Eat raw apple, mint, lettuce, or drink green tea or milk after consuming garlic. These contain compounds that can neutralize sulfur compounds. Cooking garlic reduces but doesn't eliminate the effect.
Store whole garlic bulbs in a cool, dry, dark place with good ventilation for 3-6 months. Don't refrigerate whole bulbs. Once broken, use cloves within 10 days. Minced garlic lasts 1 week refrigerated.
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