You’ve Been Eating Garlic Wrong Your ENTIRE Life (and missing out on INCREDIBLE benefits)
The powers of garlic begin in the taste and aroma sensations, which trigger and activate our salivary glands and digestive “juices”. Without tasting and smelling, our stomachs would not be ‘ready’ for food, and we’d have trouble digesting food and making use of the nutrients found within. This is partly why supplementation is never as effective as eating a whole food diet. If you just swallow a capsule, like say a garlic capsule, you have completely bypassed the first stage of digestion – plus I don’t think your mouth is going to begin salivating for a vegetable capsule! For those who have a diminished sense of taste, garlic can be a flavour enhancer and a very useful addition to a meal to again trigger the first phase of digestion.
Some Big Health Benefits of Garlic
There is high potential for the organosulfur compounds that are derived from garlic to prevent and treat chronic diseases; such as cancer, inflammatory and cardiovascular diseases. There are two classes of organosulfur compounds which are found in whole garlic cloves, γ-glutamylcysteines, and cysteine sulfoxides, not that you need to memorize these names.
What you really need understand about garlic is how these beneficial compounds are activated. When whole raw garlic cloves are crushed, minced, pressed or chopped, an enzyme known as alliinase is released. When alliinase is released or “damaged” from the pressing or mincing the garlic it begins convert a compound called alliin into ‘sulfenic acids’.
Interestingly enough, a similar reaction happens as well in onions, when you chop an onion you are breaking open cells and creating sulfenic acids, which in the onions case produce a gas that reacts with the water in your eyes, making them water!
When the sulfenic acids react with each other in garlic, they form allicin and that is when the pungent smell fills your kitchen and the benefits become available!
You can find entire books written about this stinking rose, studies have demonstrated the positive effects of garlic on more than 150 different diseases.
Top categories for garlic’s benefits are:
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