Chop or Crush Garlic Before Cooking
Women’s Health Magazine says research from the Journal of Agriculture and Food Chemistry proves you need to chop and crush garlic in order to activate the enzymes (allinase) that give you the heart-healthy benefits. Crushing garlic before cooking allows enzymes to create the healthy compounds that help prevent blood clots.
Ref: Women’s Health Magazine, June 2007, p. 29
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