Unlock the full health potential of garlic: Doctor reveals why you should wait 10 minutes before cooking

You may have heard the myth that garlic is a weapon against vampires. Although there's no actual evidence to confirm the existence of vampires nor to support this theory about garlic, it does indeed act as a shield against various diseases. Allicin, a compound in garlic, possesses remarkable antibacterial properties. Regular consumption of garlic can strengthen the body's defenses against microorganisms. However, heat can potentially harm this compound, affecting its absorption. But don’t worry; there's a workaround that preserves its beneficial properties.

As children, many of us had mothers who fought seasonal colds with onion and garlic syrup. It wasn't until we grew older that we truly began to appreciate its miraculous properties. This "medicine" can be consumed all year round to boost your immune system. Add garlic to your regular meals if you aren't fond of the taste. Even a tiny amount can combat minor infections. The key to retaining its health benefits lies in the preparation - high heat can destroy them. A TikToker has suggested a solution to this problem.

The founder of the account @gini.gina is a doctor, committed to sharing medical knowledge. On her platform, she offers many tips, scrutinizes various diseases, and assists in unraveling complex medical enigmas. In one of her videos, she discusses the power of garlic and how incorrect preparation methods can lead to losing its vital properties.

Adding it to a hot pan after crushing loses allicin, the substance with fundamental bactericidal properties. Although flavourful, the product indeed loses all its health-promoting attributes. To minimize the loss of this active compound, chop the garlic and wait 10 minutes before adding it to the pan. This gives allicin a chance to stabilize and resist degradation from heat.

Did you know garlic cultivation dates back 5,000 years? The earliest records of its cultivation originated from Central Asia. There are also instances where it was referred to as a medicinal plant used to fortify immunity among builders. Garlic was introduced to Poland in the Middle Ages by merchants carrying foreign goods. Even then, it was used to concoct medicinal syrups with milk and honey to treat cough and lung diseases.

In contemporary times, scientific research has shed light on handling garlic to preserve its valuable properties. While consumption offers many health benefits, moderation is key. Overconsumption may irritate the gastrointestinal tract. As the saying goes, even medicine can be harmful in excess.