on Feb 05, 2007 @ 01:23 pm|
High temperatures destroy allinase, garlic's most important cancer-fighting and immunity-boosting enzyme. After chopping garlic, let crushed garlic stand for about 10 to 15 minutes before adding it to a sizzling pan. This allows the pungent herb to generate compounds that blunt the damaging effects of heat, report scientists at Pennsylvania State University and the National Cancer Institute.
|interesting on Feb 05, 2007 @ 03:28 pm|
See I like to eat my garlic raw....
hahah just joking. Well actually I have done that before, and it burns! If you have ever eaten gingseng raw, well it is worse than that.
Good to know!
Ali de Bold
|really? on Feb 05, 2007 @ 06:51 pm|
That's so good to know, thanks! I always cook with garlic but didn't realize I should let it stand first.
|yep yep... on Feb 05, 2007 @ 07:59 pm|
I wasn't aware of it either. I was researching it for a client for work... good to know though...thought I would share the info with others!