We’ve all been there: skipped eating that garlic knot during our first date, or chewed some mints right after having a heavy pasta meal. Garlic is famous for being extremely loud. It doesn’t really care about your social life and doesn’t give a damn about how your breath smells.
However, once start looking look past the smell, and the outdated legends about repelling vampires, garlic is one of the most effective foods you can give your body.
Here is the twist, however: if you really want to experience all the health effects, you have to consume it raw.
To clarify, don’t get me wrong here, there’s probably nothing better than roasting an entire head of garlic to a soft, sweet, and buttery consistency. However, cooking completely transforms the chemical composition of it. As far as its health benefits go, cooking garlic essentially kills them off.
To understand why raw garlic is so powerful, you have to look at a sulfur-based compound called allicin.
Here’s a fun piece of food science: allicin doesn’t actually exist inside an intact clove of garlic. It’s a defense mechanism. Garlic produces allicin the moment its cells get damaged. If you crush, slice, or chew a raw clove, two different compounds will mix up within the plant to form allicin. This process is causes the burning sensation you get when eating raw garlic, as well as the characteristic smell of it.
As allicin is very sensitive to heat, then cooking, roasting, or even pickling garlic can completely destroy it. By the time your garlic has mellowed out in a hot pan, the allicin is mostly gone. Eating it raw ensures you’re actually getting the active compound at peak strength.
What raw garlic actually does for your body
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