Garlic has long earned its reputation as one of nature’s most powerful foods. Celebrated for supporting cardiovascular health, strengthening immunity, and helping to ward off chronic disease, it truly deserves its place as a medicinal superfood.
However, if you aren’t consuming garlic properly, you might be missing most of its benefits — or worse, experiencing unpleasant side effects such as bloating, heartburn, or digestive upset.
Let’s explore some common garlic mistakes and how to correct them so you can make the most of this remarkable bulb.
1. Swallowing whole cloves
If you eat garlic without chopping, pressing, or crushing it, you prevent allicin — the key healing compound — from developing.
What to do instead:
Always chop, crush, or grate garlic and then let it sit for 3–5 minutes before using. This activates the enzymes that trigger allicin formation.
2. Overheating garlic
Allicin is sensitive to heat and can break down at temperatures above 60°C (140°F). Overcooking destroys many of garlic’s valuable nutrients.
How to avoid this:
Add garlic toward the end of cooking or sauté it gently over low heat for no more than 2–3 minutes. For maximum benefits, try adding raw, freshly chopped garlic after cooking.
3. Eating raw garlic on an empty stomach without testing your tolerance
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