04/18/2023
This tantalizing combination of aged garlic and honey is not only a mouthwatering delicacy but is a probiotic super food with cancer fighting properties.
The secret to maintaining the anti-cancer effects of garlic is to either eat it raw (think salsa, homemade dressings, pesto, etc) or crush the garlic first, wait 10 minutes, and then cook it.
You know those chemical flares? You bend them, two chemicals mix and a light-emitting reaction takes place? The same kind of thing happens in garlic. Floating around in the cytoplasm of garlic cells is a compound called alliin and packed away in tiny intracellular storage compartments (called vacuoles) is an enzyme called alliinase. When the garlic tissues are crushed, the two mix and alliinase turns alliin into allicin, the phytonutrient thought to be responsible for many of garlic’s health benefits. Cooking destroys the enzyme, though, so even if you crush your garlic, if it’s thrown immediately into the pan, little allicin may be produced.
We are confident you will love our raw garlic over any other.
