FROM A CLINICAL NUTRITION GRADUATE💗 🧄When garlic is minced, crushed, or chopped, an enzyme called alliinase is activated, converting alliin (a compound in garlic) into allicin, its potent, health-promoting compound. ⭐️Waiting about 10 minutes after mincing garlic before cooking it allows the allicin to fully form, ensuring you get the maximum anti-inflammatory and antioxidant benefits. ⭐️Cooking garlic immediately after chopping can deactivate the enzyme, reducing the allicin content. 💗LMK if you try this! ✨I ❤️ sharing anti-inflammatory, gut-friendly recipes, so let’s be friends! xx, Gabriela
#garlic #antiinflammatory #antioxidant #nutritionhacks #latinanutritionist #haycomidaenlacasa #CookingHacks #cookingtip