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." The health benefits of garlic can vary depending on how it is consumed. Let's take a closer look at the health effects of garlic based on different cooking methods.

 

◇Cooked garlic has a high content of anti-aging substances

 

The nutrients in garlic vary depending on the cooking method. When cooked with heat, the activity of antioxidant substances that prevent aging, as well as the content of polyphenols and flavonoids, increases. Additionally, when garlic is cooked, it produces more 'S-allyl cysteine,' a compound that inhibits carcinogenesis. According to research from the National Institute of Agricultural Sciences and Food Resources, boiling garlic in water for 60 minutes results in three times more S-allyl cysteine compared to raw garlic. Heating also increases the fructose content, making the garlic taste 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.

 

Patients with weak or irritable bowel syndrome should be cautious

However, the allicin component found in raw garlic can irritate the stomach lining and cause ulcers, so people with weak stomachs should reduce their intake and avoid eating raw garlic on an empty stomach. Additionally, patients with irritable bowel syndrome should be cautious, as excessive consumption of garlic can strain their intestines. People preparing for surgery should also avoid eating garlic, as it can inhibit platelet aggregation and increase the risk of excessive bleeding. In fact, in 2016, a case was reported on the medical information search engine 'PubMed' of excessive bleeding occurring during spinal surgery in a patient who consumed 12 grams of garlic daily (about four cloves).

 

Care must also be taken in storing garlic. Storing garlic in the refrigerator can lead to the formation of mold toxins. Garlic kept in the refrigerator absorbs moisture, making it easily soggy, and it is also more prone to sprouting or mold growth. Unpeeled garlic is better stored outside the refrigerator. However, peeled or minced garlic should be stored in an airtight container in the refrigerator.

 

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When eating meat, I like it grilled or with raw garlic, haha.

But are all the side dishes already cooked?

 

I like that I can eat everything in moderation.

My mom also farms garlic.

We eat delicious garlic all year round.