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Garlic’s health benefits post-freezing
Fresh garlic is considered a healthy food that contains the compound "allicin," which boosts immunity and promotes heart health. However, its availability depends on its interaction with the enzyme "alliinase" during chopping or crushing. Studies confirm that freezing does not completely destroy allicin, but it does reduce the amount of the compound available, especially if the garlic is not crushed before freezing or heated before allicin appears. It is recommended to crush the garlic and leave it for 10 minutes before freezing or cooking to enhance the body's absorption of allicin's benefits, while avoiding exposing the garlic to high temperatures above 60°C (140°F) during cooking. Although some allicin is lost during freezing, frozen garlic remains rich in antioxidants and sulfur compounds that support the health of the immune system and the heart.
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