February 20, 2007

Kitchen - Tips

Finally..something related to cooking finds its way in my jottings. I'm a converted Garlic Eater (Am I politically correct?). So a research info abt cooked Garlic.

Garlic is used extensively in herbal medicine and it contains compounds shown to help prevent blood clots. But most studies have tested raw garlic and cooking can damage garlic's anti-clotting compounds
Crushing garlic may help prevent that damage, report researchers in the Journal of Agricultural and Food Chemistry.
Garlic cooked for three minutes in boiling water or in an oven at about 400 degrees Fahrenheit has the same amount of the anti-clotting compounds as raw garlic. But cooking uncrushed garlic for six minutes completely suppressed the anti-clotting properties.
My hubby has a crush on garlic..and from now I can gleefully order the garlic to be crushed in the kitchen.

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