You may have known that eating whole, fresh garlic offers greater health benefits than dried or otherwise processed garlic, but did you know that chopping or crushing the garlic increases those benefits?
I recently learned that allin converts into allicin when garlic is chopped, and it is this enzyme that is readily utilized by our bodies and gives us so many great health benefits. Allowing garlic to rest for 10 minutes after you chop, smash or crush it maximizes these enzymes, whereas immediately cooking garlic or immediately adding acidic foods (like lemon juice) reduce these health protective properties.
Microwaving or boiling garlic can deactivate the enzymes and is not recommended.
So, garlic is first on the chopping block in our kitchen and the last of the ingredients to be added to our meals.
The anti-inflammatory and sulfur-containing properties make garlic a wise addition to the daily diet with 1-3 cloves per day, depending on the size of the garlic and the size of your body.
This is a simple recipe for Pineapple Salsa, fresh and garlicky.
Makes 2-1/4 cups
- 2 cups chopped fresh pineapple
- 1/4 cup finely chopped green onions
- 1 or 2 cloves of garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon minced jalapeno pepper, seeds removed
- 1/2 teaspoon salt
Peel and mince the garlic before assembling the remaining ingredients.
Combine pineapple, green onions, garlic, cilantro, jalapeno and salt in a bowl; stir well and let sit for 30 minutes before serving. For added flavor add 1/2 teaspoon ground coriander and 3/4 teaspoon ground cumin.
This salsa is great with chips and excellent over grilled shrimp or fish.