Garlic (minus the bread!)

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If you can’t face raw garlic, to optimise the health benefits when cooking, chop or crush it and leave it to stand for 10 minutes before cooking with it. This will increase the Allicin content & thus maximise the health benefits. When cooking don’t stop at one clove, but add two or three.

Not only is garlic super tasty but it is also a super food with many health benefits: providing immune system strength, reduced risk of heart disease & improved mental health!

Some research studies show that there may be a link between eating garlic and reducing the chances of contracting the common cold. Eating regular garlic can also reduce the severity of the symptoms of the common cold if you don’t manage to escape it. It is also thought that you will recover faster.

Whole garlic contains a compound called Alliin which when crushed or chewed converts to Allicin. Allicin is unstable & so quickly converts to sulphur compounds and it is these sulphur compounds which are thought to give garlic its medicinal properties. However this process can be deactivated by heat, which is why eating raw garlic if you can handle it is even better for you.

There are garlic supplements on the market, or if eating raw garlic in its natural form, try to consume around 2-3 cloves per day (and invest in some decent mouthwash!)

If you can’t face raw garlic, to optimise the health benefits when cooking, chop or crush it and leave it to stand for 10 minutes before cooking with it. This will increase the Allicin content & thus maximise the health benefits. When cooking don’t stop at one clove, but add two or three.

Unfortunately, despite being a Peter Kay fan, I am not advocating increased consumption of garlic bread, due to the refined carbohydrate content of the white bread. I’ve yet to come across a wholemeal garlic bread on the market……maybe there is a penny or two in that, but I’ll leave that to Warburtons to capitalise on!

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