High temperatures destroy allinase, garlic’s most important cancer-fighting and immunity-boosting enzyme. After chopping, let crushed garlic stand for about 10 to 15 minutes before adding it to a sizzling pan. This allows the pungent herb to generate compounds that blunt the damaging effects of heat, report scientists at Pennsylvania State University and the National Cancer Institute. No time to spare? You can always enjoy raw garlic. We love rubbing it on toasted bread and topping it with chopped tomato and onion and a dash of olive oil for a simple bruschetta.
More “Power Cooking” tips and Easy ways to chop, sauté, and stir your way to better health via Prevention