To get the most health benefits from
et it sit for 5-10 minutes
after cutting and before cooking or eating. The alliin and the enzyme alliinase are separated in the garlic cell struture when whole. Cutting or pressing the garlic ruptures the cells and releases the alliin and alliinase allowing them to mingle and form a powerful new compound called allicin which is a phytonutrient adding to garlic’s health promoting benefits. The finer the chopping, mincing, pressing, or dicing, the more allicin may be produced. Allicin also gives garlic it’s pungent smell and “bite”. The stronger the smell, the better for your health.