tips.
When garlic is chopped or crushed, enzymes begin producing allicin.
If it’s cooked immediately, less allicin has time to develop.
What to Do Instead
After chopping or crushing garlic, let it sit for about 10 minutes before cooking.
This simple step allows more allicin to form before heat is applied.
5. Swallowing Whole Garlic Cloves
Some people swallow whole garlic cloves like capsules.
Why This Isn’t Ideal
Whole cloves are not broken down enough to activate much of the allicin.
Better Options
Instead:
- Crush it
- Chop it finely
- Chew
