Garlic is a recipe-changing flavour, and I do enjoy using it in recipes. The best part about garlic is it doesn’t just add a mouth-watering taste, it’s packed with delicious benefits.
Acillin is the 'magic' compound
So what is acillin? We know that it’s a compound, but what does it do? Research has shown that this compound may help ease swelling and block free radicals that harm cells and tissues within your body and lead to disease. The compound is one of the main active components of garlic and what gives it its distinct taste and scent.
And where do we find it? The chemical is found in fresh garlic. An enzyme called alliinase is activated when the clove is chopped or crushed. This enzyme converts alliin into allicin.
Why You Should Chop Your Garlic And Let It Rest
Pure allicin only remains stable in freshly crushed or cut garlic for a short time. But letting garlic sit for 5-10 minutes after crushing or cutting it may help boost levels. So before you start cooking your garlic straight away, remember, 'Chop, then stop' is the health mantra for garlic lovers, or even 'Crush don't rush', and for those who like to use a garlic press it's 'Press, then rest'. 😀
Dear reader, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.