Guest guest Report post Posted November 21, 2002 Smashing! To get the most from garlic, you may have to rough it up a little. When you cook garlic, cut it, smash it and then let it sit for about 10 minutes. This allows plenty of time for the formation of garlic's mother compound, allicin, the sulfur compound that gives garlic its unique potential benefits, including an ability to inhibit blood clots. Raw and cooked garlic may reduce elevated blood cholesterol and blood pressure. In population studies, people who eat more alliums (garlic family members) have lower rates of stomach and other cancers; indeed, just one clove of garlic a day can lower the risk. Raw garlic and onion kill bacteria and fungi, making them natural antibiotics. When buying garlic, choose firm heavy heads and store in an open container in a cool, dry place. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 Mail Plus – Powerful. Affordable. Sign up now. http://mailplus. Quote Share this post Link to post Share on other sites
