from Natural News:
Most know about garlic’s antimicrobial properties. A healthy diet rich in raw garlic is the best defense against fungal, bacterial, viral, and parasitical infections. Garlic may also be used topically to treat vaginal yeast infections and athlete’s foot.
WWI soldiers used crushed garlic on infected wounds suffered in battle. Hippocrates, considered by many to be the “Father of Medicine,” also used garlic to heal cancerous tumors. Garlic’s history is as rich and plentiful as its benefits. It is a truly amazing herb and one that many naturally minded healthcare practitioners will tell you is one of nature’s most incredible plants.
Garlic Potency – Allicin
A sulfur-based compound called alliin and an enzyme called alliinase are separated in the garlic’s cell structure when garlic is whole. Cutting garlic ruptures the cells and releases these elements, allowing them to come in contact with each other and oxygen to form a powerful new compound called allicin, which not only adds to the number of garlic’s health-promoting benefits but is also the culprit behind its pungent aroma and gives garlic its “bite.” Allicin is garlic’s strongest antimicrobial component.
By chopping garlic more finely, more allicin may be produced. Pressing garlic or mincing it into a smooth paste will give you the strongest flavor and may also result in the highest amount of allicin. Let it sit for five to ten minutes before eating or cooking. If cooking is required, do not expose to heat for longer than five minutes.
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