20h (edited) • General discussion
Garlic as medicine, how do you like to eat yours?
Garlic has many benefits when eatan raw.
I also love fermented garlic honey. It has all those wonderful probiotics to aide digestion. But did you know that if you roast garlic it converts the thiamine into benfotamine which is a much more bioavailable form of B1. Most B vitamins are really good for colds, flus and wide majority of immune diseases, but B1 is the most essential and hardest to find in a variety of natural spurces. Only available in roasted allums, garlic contains much more then onions.
Allicin is formed when raw garlic is crushed or chopped and has strong antimicrobial properties, but it is unstable and sensitive to heat.
Benfotiamine, by contrast, is more stable and heat-resistant, forming in roasted garlic. It provides benefits as a highly bioavailable vitamin B1 precursor rather than an antimicrobial agent. Adding roasted garlic to a dish can by an immune super boost!
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Garlic as medicine, how do you like to eat yours?
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