Garlic is not just an aromatic spice, but when properly cut, it is also a useful, powerful natural antibiotic. It contains alliin, which gives it its characteristic pungent taste and smell. This is a completely useless substance for the human body. But if you chop garlic correctly, then under the influence of oxygen its alliin will turn into the natural antibiotic allicin.
The process of properly cutting garlic
For alliin to transform into allicin, time and sufficient fragmentation of the fibers are required.
Therefore, before slicing, the garlic cloves need to be crushed with your hands through a knife blade laid on its side.
As a result, the connection between the fibers will be destroyed, and oxygen will get between them. The crushed, cleaned teeth are crushed and left in the air for 15-20 minutes.
Ideally, add this garlic to a dish raw or cook it over heat for no more than 30 seconds.
