We’ve all heard of garlic’s cure-all properties, but this is not just a modern fad. An Egyptian papyrus dating back to 1500 hundred BC gave instructions on how to concoct twenty-two different garlic preparations to treat conditions ranging from fatigue to cancer. In her book Eating on the Wild Side, Jo Robinson notes that the garlic family of veggies were considered the first “perfomance-enhancing substances” for athletes competing in the 700 BC Olympic Games they’d consume pounds of garlic, onion juice and they rubbed olive oil combined with garlic all over their bodies.
Allicin is the ingredient that gives garlic its smell, but it is also the ingredient that gives garlic its magical anti-viral, anti-bacterial, anti-cancerous and immune boosting preventive powers.
Before exposing your garlic to heat, chop and mince your garlic then leave it aside for 10 minutes on your cutting board. That’ll build up and intensify the healing powers the active compound in garlic. In fact, if you cut your garlic up and expose it to heat right away you’ll get a bit of flavor with no medicinal benefits. So always follow the 10 minute rule to make your food nutritious and delicious.
Tasty food and healthy food are not mutually exclusive