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Garlic Press#36
Dr John Milner, Professor and Head of Penn State University's
Nutrition Department and Graduate Student Kun Song discovered
that how you prepare garlic for consumption has a lot to do
with how healthful it is. As most of us know, if you want
100% of what garlic can give you, peel the clove pop it in
your mouth, chew it well, and swallow. Those less brave put
the peeled clove in a blender with OJ - then down the hatch!
And most of us know that if you can smell the garlic cooking
on the stove, you're volatizing the compounds that give the
kitchen a nice flavor, but not much to your body.
What Milner and Song discovered was that you could cook garlic
and retain the cancer-fighting properties by merely letting
the freshly peeled and chopped/crushed garlic stand for 10
minutes before cooking. Why? Those 10 minutes allow an enzyme
to start a chemical reaction that produces allyl sulfur compounds
that are critical to garlic's anti-cancer properties. If the
garlic is heated, roasted, "nuked" immediately after crushing,
the enzyme is deactivated by the heating process. We thank
John and Kun Song for their good work.
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