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Interesting tidbit of info when cooking with garlic...


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.
Feb 05, 2007 @ 01:23 pm

3 Replies



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!
Feb 05, 2007 @ 03:28 pm
Ali de Bold


That's so good to know, thanks! I always cook with garlic but didn't realize I should let it stand first.
Feb 05, 2007 @ 06:51 pm

yep yep...

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!
Feb 05, 2007 @ 07:59 pm

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