Raw garlic burns the hell out of my mouth and stomach if taken on empty. However, as I understand it, the most well-studied beneficial compounds in galic are only present when the garlic is fresh and it has been crushed or pulverized, which activates it. When you cook garlic, those particular compounds are destroyed, but I know that there are lots of other sulfur compounds, selenium and other nutrients that cooked garlic still provides. I beleive that cooked or partially cooked garlic still has health benefits. For example one study showed that adding minced garlic to hamburgers prior to cooking help reduce the formation of cancer-causing polyamines from cooking (1). Another study found extensive correlations between cooked garlic consumption and reduced risks of various cancers (2,3) These same studies showed no apparent benefit from garlic supplements. Yet another study showed that people who consume more garlic in food have lower blood pressure (4). There are a few studies that showed when garlic is boiled, it loses much of its anti-blood clotting/ blood thinning effects. So overall, it looks like cooked garlic is still quite beneficial!
-Ramsemonius
References:
1. Shin IS, Rodgers WJ, Gomaa EA, Strasburg GM, Gray JI. Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds. J Food Prot. 2002 Nov;65(11):1766-70.
2. Kim HJ, Chang WK, Kim MK, Lee SS, Choi BY. Dietary factors and gastric cancer in Korea: a case-control study. Int J Cancer. 2002 Feb 1;97(4):531-5.
3. Fleischauer AT, Arab L. Garlic and cancer: a critical review of the epidemiologic literature.
J Nutr. 2001 Mar;131(3s):1032S-40S.
4. Qidwai W, Qureshi R, Hasan SN, Azam SI. Effect of dietary garlic (Allium Sativum) on the blood pressure in humans--a pilot study. J Pak Med Assoc. 2000 Jun;50(6):204-7. |