Most of garlic’s health benefits are down to a compound called allicin that has the power to protect against cancer, fight bugs and support a healthy heart. But not all garlic eaters are getting the benefits…allicin is deactivated by heat and acid (such as lemon and vinegar). So cooking garlic or using it in salad dressings isn’t ideal. But, you can get around this by prepping the garlic correctly. Levels of allicin increase when exposed to air so chopping or crushing garlic and leaving aside on the board for at least ten minutes (and up to 90!) maximises levels and helps ensure you’re getting the full protective power from this fantastic medicinal food.
