Garlic: In the bustling home and street stalls of India, Garlic or Allium Sativum has been used for centuries to flavour our curries, improve the fragrance of vegetables and pulses and stay healthy. Now comes the big question – have you been cooking garlic wrong all these years? Should you cook it on slow or high heat? Is raw Allium Sativum for everyone?
The Raw Garlic Hype: Miracle or Myth?
In Ayurveda, raw garlic has cult status. The star compound of Allium Sativum (Allicin) forms when it is chopped or crushed. It helps in fighting bacteria, inflammation and viruses. Social media influencers swear by the benefits of raw Allium Sativum shots for immunity boosts.
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Dr. Shweta Nagar, Vitazia wellness – Multispecialty diet clinic, remarks that raw Allium Sativum is not for everyone and it is best cooked in low heat. This is because the potency of raw garlic can irritate sensitive stomachs to cause acid reflux, bloating, or ulcers. In Ayurveda, raw Allium Sativum can aggravate heat and disrupt digestion for people with Vata and Pitta dosha.
Why Low-Heat Cooking Delivers Superior Benefits?
Ideally, Allium Sativum should be cooked on low heat so that the volatile Allicin gets converted into stable compounds such as S-allyl cysteine (SAC) and diallyl disulfide, which are up to 10 times more bioavailable. These helps in enduring digestion and deliver targeted healing without causing the harsh side effects of garlic.
Amazing Benefits Of Allium Sativum
- Low-heat garlic can slash bad cholesterol (LDL) by as much as 15 to 20 percent while boosting the good cholesterol (HDL). S-allyl-L-cysteine (SAC) in garlic can help in relaxing blood vessels to reduce hypertension.
- Unlike the fleeting allicin of raw garlic, stable sulfides help enhance the activity of white blood cells in the body by 35 to 40 percent. This helps your body fight flu, cold and many other diseases better.
- Allium Sativum helps in fostering prebiotic fibres that feed good bacteria in your system, easing bloating and irritable bowel syndrome (IBS). Low-heat garlic can improve the diversity of gut microbiome by 25 percent, promoting smoother digestion and nutrient absorption.
- SAC helps in curbing cytokines that ease joint pain and arthritis by 30 percent. Low-heat garlic can be a wonderful addition to curries to reduce chronic inflammation and recover faster.
- Organosulfur compounds present in Allium Sativum can inhibit the growth of cancerous tumours. Studies have demonstrated that low-heat garlic versions are twice more potent against colon and stomach cancers prevalent in spice-loving India.
Disclaimer: This content, including advice, provides general information only. It is not a substitute for a qualified medical opinion in any way. The methods and claims mentioned in this article should be considered as suggestions only; DNP India neither confirms nor denies them. Always consult a doctor before following any such suggestions/treatments/medications/diets.
