Garlic Cures Questions
Updated: 03/20/2007
*Ted, an independent contributor, offers information and opinions on Earth Clinic, not as a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or health care provider before taking any home remedies or supplements or following any treatment suggested by Ted or by anyone on this site. Only your health care provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.
| PICKLED OR JARRED GARLIC OK? |
PICKLED OR JARRED GARLIC OK?
03/20/2007: Debby from Tampa, Florida writes: "I've been a garlic fan for a long time and testify to it's healing benefits. I even did a public speaking assignment on it in college. I'd like to comment on the statement made earlier that garlic should NOT be cooked, heated, etc. When garlic is crushed alliin and allinase combine to form allicin. It needs to be crushed for this to take place. I read that if you are going to use it for cooking, that it should be chopped or crushed at least 10 minutes prior to cooking so that the allicin has time to be released. I also read that heat will destroy some of this. So I leave with a question. What about pickled or jarred whole garlic cloves? Since they are not crushed yet, has the heat from the canning process destroyed all of the good stuff?? Please help, as I have been trying to find an answer to this for a long time. Thanks."
Ted from Bangkok, Thailand replies: "Debby: Actually the allicin is also formed when you eat them when the chewing on fresh garlic is in many instances done without the need to be chopped. If left outside long enough the allicin is destroyed.
Basically neither pickling, nor thawing can store garlic. The vinegar for examples is a strong penetrant and can go through the cells in the garlic to form allicin also, but the problem is once they are formed, it may be also destroyed or lost in the vinegar. Vinegar goes through the cells allowing the mix, much like chopping and storing for a long time, and there may be less allicin in a pickled form.
Keeping them in its original form is often the best ways of storing them. Drying garlic may help, but sulfides are lost as it is dehydrated. The simplest way is to keep them the way your grandmother stores garlic - do nothing with it until it is ready to be consumed."
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