Is it true that cooking garlic decreases its health benefits, but leaving it out to sit for a few minutes before cooking protects its healthfulness?
Garlic's reputation as a health food comes from its contribution of organosulfur compounds to the human diet. Organosulfur compounds are notable because they have the potential to protect against conditions such as heart disease and cancer, though the mechanisms for how are not yet completely understood.
Lab research, for instance, shows that organsulfur compounds could inhibit platelet aggregation, and have antioxidant properties; other studies have shown that these organosulfur compounds in garlic may have anti-inflammatory effects and might even stop the synthesis of cholesterol. Observational studies in humans have also shown an association between garlic consumption and decreased risk of cancer.
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