Garlic has high levels of the organosulfur compound, which protects the body from certain diseases, such as cancer or the heart.

Garlic has a reputation as a healthy food for anyone who consumes it. According to the Natural Medicines Comprehensive Database, among its benefits are the prevention of heart diseases (such as high blood pressure), arteriosclerosis, colon, rectal and stomach cancer; for the care of tick bites, and infection by fungi or bacteria on the skin, among others.

Therefore, we find many people who cook with this herb; although rumor has it that stewing it loses its powerful benefits. Accordingly, Dr Ernest Hawk, Vice President of Cancer Prevention & Population Sciences at MD Anderson Cancer Center, explains that there is scientific evidence showing that “by kneading or cutting grass and letting it sit for a period of time, you can take advantage of the beneficial potential of its organosulfur compounds. ”

Garlic has high levels of the organosulfur (or organosulfur) compound, which protects the body from certain diseases, such as cancer or the heart. And although the way in which this defence mechanism of the compound is generated is unknown, research indicates that this organic compound not only inhibits alterations in the body’s platelet but also has antioxidant properties. It is even suspected that it is related to anti-inflammatory qualities; therefore, with the control of cholesterol in the blood.

One of the main enzymes in the functioning of the organosulphide is alliin lyase, which is released when the garlic is cut or kneaded. However, it is believed that heating garlic blocks this enzyme. A study published in the Journal of Nutrition in 2001 clarified that when garlic was heated for 60 seconds (in a microwave), it seemed to lose its preventive quality; however, once it was cut and allowed to sit for ten minutes before heating, the herb was able to retain its beneficial effects. Even in another study in the Journal of Agricultural and Food Chemistry, in 2007, it showed that heating garlic (intact) for six minutes, suppressed its inhibitory function of platelet alteration.

However, Dr Hawk points out that it is still too early to recommend that garlic be allowed to sit for ten minutes before cooking. The investigations were exclusive in groups of rats; therefore, a human study is necessary to confirm or refute the hypothesis. Although, what could be the consequence of doing so?