Raw Garlic vs. Cooked Garlic: Which Is Better for Anti-Aging?

Garlic is one of the most representative foods for boosting the immune system. In fact, garlic is rich in anti-cancer and anti-inflammatory compounds, such as allicin and selenium. The U.S. National Cancer Institute has designated garlic as the "best anti-cancer food." The health benefits of garlic can vary depending on how you consume it. Let's take a closer look at the health benefits of garlic depending on the cooking method.

 

Cooked garlic is high in anti-aging compounds.

 

Depending on how garlic is prepared, the nutrients it provides vary. Cooking it increases antioxidant activity, polyphenol, and flavonoid content, which help prevent aging. Cooking garlic also increases the production of S-allycysteine, a carcinogenic compound. According to research by the National Institute of Agricultural Sciences and the Department of Agricultural Resources, boiling garlic for 60 minutes produced three times more S-allycysteine ​​than raw garlic. Heating also increases fructose content, making it sweeter.

On the other hand, allicin is found in greater quantities in raw garlic than in cooked garlic. Allicin, the compound responsible for its pungent aroma, removes free radicals from the blood while also sterilizing and detoxifying harmful bacteria in the body. It also has anticoagulant properties, preventing blood clots and hardening.

 

◇Patients with weak stomach or irritable bowel syndrome should be careful

However, the allicin component in raw garlic can irritate and loosen the stomach lining, so people with a weak stomach should reduce their intake and avoid eating it raw on an empty stomach. Also, people with irritable bowel syndrome should be careful as excessive garlic consumption can put a strain on the intestines. People who are about to have surgery should also avoid consuming garlic. This is because garlic inhibits platelet aggregation and can cause excessive bleeding. In fact, in 2016, a case was introduced on the medical information search engine 'Pubmed' where a patient who consumed 12g of garlic (about 4 cloves of garlic) every day suffered excessive bleeding during spinal surgery.

 

Garlic storage is also important. Refrigerating garlic can lead to the development of mold toxins. Garlic stored in the refrigerator absorbs moisture, making it more susceptible to sagging, sprouting, and mold growth. It's best to keep unpeeled garlic out of the refrigerator. However, peeled or minced garlic should be stored in an airtight container in the refrigerator.

 

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When I eat meat, I like grilled or raw garlic haha

But are the side dishes all cooked?

 

I like it because I can eat everything evenly.

My mom also grows garlic,

We eat delicious garlic all year round.