Crush or mince your garlic immediately before use. This simple action triggers the enzymatic process that releases allicin. Don’t pre-chop your garlic and let it sit; you’ll lose a significant amount of this beneficial compound.
Allow the crushed garlic to rest for about 10 minutes. This gives the alliinase enzyme sufficient time to convert alliin into allicin. While longer isn’t necessarily better, a brief wait maximizes allicin production.
Consider adding a small amount of water or oil. Preliminary research suggests that water or oil can help extract more allicin and improve its bioavailability. Experiment to find what works best for you and your recipe.
Avoid heat. Allicin is heat-sensitive and degrades quickly at high temperatures. Add your garlic at the end of cooking to preserve its allicin content, or opt for raw garlic in your dishes.
Remember: The amount of allicin you obtain depends on several factors, including garlic variety and storage conditions. Fresh garlic yields the highest allicin levels. Proper handling is key.
