What are the properties and virtues of raw garlic?

Garlic eaten raw is said to be 1.5 times more potent than the dried or powdered version. Some tricks even allow you to maximize its health benefits. What are the properties of fresh, raw garlic? How to consume it to get all the positive effects? Are there any contraindications or risks to eating raw garlic? We go around the question.

he properties and virtues of raw garlic

Garlic is a perennial herbaceous plant of the Alliaceae family (along with onions, shallots, chives, spring onions, and leeks) whose bulbs (garlic heads) are formed from cloves (garlic cloves ) which have a strong odor and pungent taste, which makes them sought after for seasoning. There are many varieties of garlic: white, black, purple garlic, wild garlic... Endowed with an antibiotic power due to garlicin and allicin, garlic also has a hypotensive action.

Cooked or raw: the benefits of garlic are numerous

The beneficial effects of garlic have been touted for decades: antimicrobial, antioxidant, good for the immune system, for blood pressure, and for cholesterol, it is undoubtedly a superfood for your health. It is beneficial in lowering cholesterol and triglyceride levels, and it is also associated with the prevention of cancer and cardiovascular disease.

The garlic bulb in particular is a concentrate of minerals and a very good source of manganese, phosphorus, selenium, and copper. Many types of cuisines have also incorporated it as the basis for most of their dishes. But some ways of consuming it seem to be more effective than others, including eating it raw.

Table of mineral intake of garlic

• Minerals

  Content per 100g

  Share of recommended
  daily allowances
  

• Calcium

  11mg

  1%

• Copper

  0.19mg

  13%

• Iron

  0.63mg

  6%

• Iodine

  < 20 mcg

  0%

• Magnesium

  20mg

  7%

• Manganese

  0.2mg

  -

• Phosphorus

  130mg

  24%

• Potassium

  530mg

  15%

• Selenium

  < 20 mcg

  0%

• Sodium (salt)

  9mg

  1%

• Zinc

  0.75mg

  7%

Raw garlic: why is it good for your health?

In most cases, fresh herbs and spices contain higher levels of antioxidants than dried or processed products. Raw garlic is no exception: it is said to be 1.5 times more potent than its powdered or dried version. To maximize its benefits, the best technique is to crush or cut each clove and let them breathe for 10 to 15 minutes, according to the Eating Well website.

The beneficial effects of allicin on the body

Indeed, this technique makes it possible to mix two enzymes, alliin, and alliinase, so that the process of formation of allicin, a powerful antioxidant, begins. Among other things, numerous studies have revealed that the beneficial components of garlic can be diminished, or even lost when heated. A high temperature would be linked to the suppression of the activity of alliinase, which thus blocks the formation of allicin and its antioxidant capacity.

To make the most of its virtues, the best solution is, therefore, to consume it raw, in vinaigrettes for example, or to add it to dishes at the end of cooking. But let's be honest: raw garlic isn't for everyone! The good news is that letting crushed garlic sit for 10 minutes before cooking will preserve the goodness.  But in the first case, don't forget your toothbrush to counter bad breath ...

Eating raw garlic: contraindications and dangers

Consumed in large quantities, raw garlic, especially when the stomach is empty, is a risk factor for gastrointestinal disorders: it can cause heartburn and stomach pain, but also gas, nausea or even vomiting. …

No more than one clove of garlic per day to preserve digestion

So, you have to watch your daily consumption, if you are a fan of garlic! It is generally recommended, to avoid digestive disorders, a consumption of less than 4 g per day (the equivalent of a clove of garlic) for an adult.

Eating raw garlic has no contraindications unless you suffer from a blood or metabolism disease. In this case, ask your doctor for advice before consuming more than one clove of garlic per day.

Nutrition