The thought of eating raw garlic may seem gross, but there are a number of health benefits that come along with consuming raw garlic. And, you don't have to eat it plain, there are a number of ways you can put it in meals and recipes in its raw form that will still allow you to reap the benefits. Consuming garlic raw rather than cooked unlocks its nutritional potential, where cooking it destroys the vitamins and immune-boosting nutrients.
Garlic contains alliin and alliinase, which create allicin when cut up. Allicin is a potent antimicrobial and anti fungal agent that degrades within a day and is destroyed by heat. So, after cutting or chopping raw garlic, it is best to consume it within a few minutes to get the health benefits allicin provides.
- Immune System
- Bacteria and fungal fighter
- Has been used in the treatment of strep throat, staph infection and even anthrax
- Helps to treat what some other drugs and antibiotics
- Heart Health
- Raw garlic can help to stop heart disease from progressing and can even reverse plaque accumulation
- Blood Pressure
- Garlic helps to increase the production of hydrogen sulfide gas that helps to expand blood vessels that lets the blood flow easier and in turn, decrease blood pressure
- Reduced Inflammation
- Garlic contains four different sulfuric compounds that decrease inflammation
Buying and Storing Garlic
- Purchase fresh and undamaged garlic that is firm; not mushy or soft
- Undamaged garlic stays fresh for about a month; but once broken or a clove is removed, its shelf life is only a few days
- Store in a cool place away from heat and light
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