Cooking With Garlic
In order to get optimum health benefits from garlic you need to prepare it properly for cooking.
When garlic is crushed or chopped (even chewed) the cell walls are broken. The enzyme allinase is activated, a chemical reaction starts, and allicin and other beneficial sulphides are produced. This is the healthy stuff you want to eat.
It takes time for this reaction to develop and stabilize. If you throw the garlic into hot oil immediately after chopping, the heat will stop the enzyme from doing its job, and you won’t get all the medicinal benefits. Although, the taste will still be great.
Once the sulphides have developed and stabilized they will withstand the heat and you will receive the health benefits.
You should let the crushed/chopped garlic sit for 10 to 15 minutes before adding to heat.