Garlic: The Raw Truth

Raw garlic may prevent blood clots and keep blood pressure down, but most recipes call for cooked garlic. By heating the herb several ways, you can found that when baked or boiled for up to three minutes, it’s just as healthy as raw. Crushed garlic is even better: It retains some benefits when cooked for up to six minutes (crushing seems to release more of the healthy thiosulfinates). Microwaved garlic, however, was bad: Just a few minutes of microwaving neutralized garlic’s anti clotting effects. Lightly sautéed garlic also keeps its heart-healthy benefits, but he didn’t look at this method. The next time you’re making a garlicky dish, add the garlic near the end of the cooking, and crush it for more taste, and benefit.