Warning: 8 Common Mistakes When Using Garlic That Could Harm Your Health

**Warning: 8 Common Mistakes When Using Garlic That Could Harm Your Health**

Garlic has long been celebrated for its numerous health benefits. From its ability to combat infections to its potential in reducing blood pressure, garlic is considered a powerhouse herb with medicinal properties. It’s used widely in kitchens across the world for its distinctive flavor and aroma, as well as for its purported health-boosting qualities.

However, while garlic offers incredible benefits, there are several common mistakes people make when using garlic that could actually harm their health. Improper usage, preparation, or storage can reduce the beneficial effects of garlic or even make it harmful in some cases. Understanding how to properly use garlic is key to unlocking its full potential.

In this article, we will delve into eight common mistakes that people make when using garlic, as well as how to avoid them to make the most of this powerful ingredient. Let’s explore these mistakes and learn how to incorporate garlic into your diet safely and effectively.

### 1. **Not Allowing Garlic to Rest After Crushing or Chopping**

One of the most significant mistakes people make when using garlic is not allowing it to rest after crushing or chopping it. Garlic contains a compound called **alliin**, which is converted into **allicin**—a sulfur-containing compound responsible for many of garlic’s health benefits—when the garlic is chopped or crushed. However, this conversion doesn’t happen instantly. In fact, it requires some time.

When garlic is crushed, chopped, or minced, the enzyme **alliinase** is activated, which helps convert alliin into allicin. However, if you don’t allow the garlic to rest for a few minutes before using it, you may be missing out on some of the allicin production. To get the maximum benefit from garlic, it’s recommended to let it sit for about 5 to 10 minutes after crushing or chopping, so the allicin can form and deliver its full health benefits.

**How to avoid this mistake**: Always chop, crush, or mince garlic and then let it rest for 5 to 10 minutes before cooking or eating it. This will allow the allicin to develop fully, maximizing the health benefits.

### 2. **Cooking Garlic at High Temperatures**

Garlic contains beneficial compounds like allicin that contribute to its health-promoting properties. However, when garlic is exposed to high heat, especially for prolonged periods, these compounds break down and lose their potency. If you cook garlic at high temperatures, such as frying it in hot oil, you might be destroying the very compounds that make garlic so beneficial.

In fact, cooking garlic at high heat can significantly reduce the effectiveness of allicin and other bioactive compounds. Some studies suggest that garlic loses its medicinal properties when exposed to heat for more than a few minutes.

**How to avoid this mistake**: To preserve the health benefits of garlic, add it to your dish toward the end of cooking or cook it gently at low to medium heat. Alternatively, you can use raw garlic in dressings, sauces, or smoothies to get the full medicinal benefits.

### 3. **Using Garlic That Is Too Old**

Like many fresh ingredients, garlic can lose its potency and flavor over time. Using old or dried-out garlic can mean missing out on the full health benefits, as it may have lost some of its active compounds, including allicin. Over time, garlic can also develop a more pungent, unpleasant flavor, which can overpower dishes.

Old garlic is also more susceptible to mold growth. If you notice that your garlic cloves have sprouted, become soft, or have visible signs of mold, it’s best to discard them. Not only will spoiled garlic not offer the health benefits you expect, but it can also lead to digestive issues or cause foodborne illness if consumed.

**How to avoid this mistake**: Always use fresh garlic, and store it in a cool, dry place away from direct sunlight. If the garlic begins to sprout, it’s best to use it quickly or discard it. Ideally, garlic should be used within a few weeks of purchase to ensure it retains its potency.

### 4. **Peeling Garlic Incorrectly**

Peeling garlic may seem like a simple task, but if not done properly, it can be a bit of a hassle. The skin of garlic can be tough, and improperly peeling it can result in wasted garlic, or you might end up with pieces of skin mixed in with your chopped garlic.

Additionally, using the wrong method of peeling garlic can sometimes leave behind undesirable compounds that are harder to digest. For example, using your hands to peel garlic can leave behind traces of garlic odor, which is hard to remove and may lead to the transfer of bacteria.

**How to avoid this mistake**: To easily peel garlic, place the flat side of a knife over a clove and apply a quick, gentle pressure. This will loosen the skin and make it easier to peel. You can also use a garlic peeler or the microwave method, where you microwave the garlic clove for a few seconds to make the skin pop off.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends