◇ Raw garlic and roasted garlic have slight differences in their benefits.

 

Garlic is one of the representative foods that are good for boosting immunity. In fact, garlic is rich in anticancer and anti-inflammatory components such as allicin and selenium. The National Cancer Institute in the United States has named garlic as the "best anticancer food."

 

When garlic is heated and cooked, the activity of antioxidant substances that prevent aging, as well as the content of polyphenols and flavonoids, increases. Additionally, the carcinogen-inhibiting component 'S-allyl cysteine' is also produced in larger amounts. According to research from the Department of Agricultural Food Resources at the National Institute of Agricultural Science, boiling garlic in water for 60 minutes results in three times more S-allyl cysteine compared to raw garlic. Heating garlic also increases the fructose content, making it sweeter compared to raw garlic.

On the other hand, allicin is more abundant in raw garlic than in cooked garlic. Allicin is a compound that produces a pungent aroma, and it eliminates active oxygen in the blood while sterilizing and detoxifying harmful bacteria inside the body. It also has an antithrombotic effect that prevents blood from clotting or hardening. Additionally, there are research findings suggesting that eating raw garlic rich in hydrogen sulfide is more effective for heart protection.

Eating crushed garlic is also good. When raw garlic is crushed or cut, the allicin components inside combine with the protein enzyme alliinase to form allicin. This has the effect of invigorating cells through blood circulation, stimulating the reproductive glands, and promoting the secretion of sex hormones.

 

◇ Onion should be sliced vertically with fibers and stir-fried in oil before eating.

 

There is a way to enhance the benefits of onions from the moment you prepare them. That is to cut the onion along its fibers (cellulose) in a vertical direction. This helps to break down the onion's tissue cells, activating nutrients such as allicin. It is recommended to let the vertically sliced onions sit at room temperature for about 15 to 30 minutes before cooking. When onions come into contact with oxygen, the pungent sulfur compounds are converted into beneficial enzymes in the body. This process helps to boost metabolism and prevent blood clot formation.

 

Frying onions in oil can further enhance nutrient absorption. The moisture evaporates, and the sugar concentration increases, making them sweeter. Roasted onions pair well with beef and pork. When vitamin B1 in the meat and allicin in the onions combine and turn into alithiamine, they become effective for energy production in the body. When frying onions, it is best to use oils that do not oxidize easily, such as olive oil or canola oil.

 

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When eating garlic meat, use raw garlic.

It's also used a lot when cooking.

Onions are delicious even when eaten raw,

Stir-fried in oil, it tastes good.