You should eat raw garlic. Hear us out before you get out the skillet.
Do you know just how healthy garlic is? Garlic contain enzymes and compounds that Oregon State University explains may play a role in preventing cardiovascular disease. Such compounds may decrease the amount of cholesterol liver cells produce. Garlic has the additional benefits of lowering the risk of cancer, boosting the immune system and improving bone health, according to 1 Million Health Tips.
The problem with cooking with garlic, notes a study published in the medical journal Food and Chemical Toxicology, is that as soon as garlic is heated, the bulb loses its ability to produce the enzyme necessary to make the other all-powerful compounds that could prevent cardiovascular disease. In other words, garlic loses its effect as soon as it hits the pan.
To actually access the heart-healthy benefits of garlic, you have to first break the bulb through crushing or cutting. The site 1 Million Health Tips recommends letting the crushed or cut garlic sit for at least five to 10 minutes to allow enough time for the enzyme to form. You then must eat it raw.
But remember, you don't have to just pop the raw slices into your mouth. That would be rough. Instead, try adding garlic to one of the recipes on Plan To Eat. Whether in salad dressing, salsa, guacamole or cooled pasta sauce, there are plenty of ways in which to incorporate raw garlic into a daily diet.
If you are in the habit of drinking juices and smoothies, try adding a clove or two next time you enjoy your liquid libation. If the taste of raw garlic is not too offensive for your palette, simply sprinkle it minced on a piece of buttered toast or try dipping the crushed clove in honey and gnawing on the now-sweetened bulb.
What's your favorite way of consuming raw garlic? Tell us when you share this article on social media.