Does cooking garlic destroy any benefits?

[M. Schwart]

I've read that roasting garlic destroys the antibiotic effect
that garlic has, and would like to know if roasting or
cooking garlic has any effect on its antioxidant properties
or other benefits?

Mel

[Al Hephy]

Reports I have read suggest there is some degrading but still
a lot of benefit remains. And it tastes good. Go for it! AL

M. Schwartz <schwartz@evenlink.com> wrote in message =
news:30844e51.0304141619.6174128f@posting.google.com...
> I've read that roasting garlic destroys the antibiotic
> effect that garlic has, and would like to know if roasting
> or cooking garlic has any effect on its antioxidant
> properties or other benefits?
>=20
> Mel

[Katra]

A recent article I read stated that cooking garlic does
indeed remove some of it's "therapeutic" properties but for
some reason, garlic powder does not suffer as much from
that problem.

Garlic powder is easier to use too. Just don't get garlic
*salt*! I get the pure powdered garlic. It is made by
freeze drying.

K.

Al Hephy wrote:
>
> Reports I have read suggest there is some degrading but
> still a lot of benefit remains. And it tastes good. Go
> for it! AL
>
> M. Schwartz <schwartz@evenlink.com> wrote in message
> news:30844e51.0304141619.6174128f@posting.google.com...
> > I've read that roasting garlic destroys the antibiotic
> > effect that garlic has, and would like to know if roasting
> > or cooking garlic has any effect on its antioxidant
> > properties or other benefits?
> >
> > Mel

--
>^,,^< Cats-haven Hobby Farm >^,,^< Katra@centurytel.net
>>^,,^<

Breast Implants are the Stupidest idea ever. If I wanted
to fondle $10,000.oo worth of Silicon, I'd buy a new
computer! --Anon.

Custom handcrafts, Sterling silver beaded jewelry http:-
//cgi3.ebay.com/aw-cgi/eBayISAPI.dll?ViewListedItems&us-
erid=katra

[M. Schwart]

"Al Hephy" <ahephy@freewweb.invalid> wrote in message
news:<1050414369.76695@savina>...
> Reports I have read suggest there is some degrading but
> still a lot of benefit remains. And it tastes good. Go
> for it! AL

Thanks, AL, and my cats thank you as well. :-)

Mel
>
> M. Schwartz <schwartz@evenlink.com> wrote in message
> news:30844e51.0304141619.6174128f@posting.google.com...
> > I've read that roasting garlic destroys the antibiotic
> > effect that garlic has, and would like to know if roasting
> > or cooking garlic has any effect on its antioxidant
> > properties or other benefits?
> >
> > Mel

[Brad Shepp]

I recall reading it's the stuff that stinks that has the
benefit. If you cook garlic too much you lose some of that. No
doubt raw is best but it is brutal to your breath. Just try
chewing on a raw clove in an elevator!

"Al Hephy" <ahephy@freewweb.invalid> wrote in message
news:<1050414369.76695@savina>...
> Reports I have read suggest there is some degrading but
> still a lot of benefit remains. And it tastes good. Go
> for it! AL
>
> M. Schwartz <schwartz@evenlink.com> wrote in message
> news:30844e51.0304141619.6174128f@posting.google.com...
> > I've read that roasting garlic destroys the antibiotic
> > effect that garlic has, and would like to know if roasting
> > or cooking garlic has any effect on its antioxidant
> > properties or other benefits?
> >
> > Mel

[M. Schwart]

Brad@sheppardsoftware.com (Brad Sheppard) wrote in message
news:<b06e736a.0304151144.36e718a3@posting.google.com>...
> I recall reading it's the stuff that stinks that has the
> benefit. If you cook garlic too much you lose some of that.
> No doubt raw is best but it is brutal to your breath. Just
> try chewing on a raw clove in an elevator!

I did and they threw me out!!!

Actually, I find mincing the garlic and submerging it in olive
oil makes eating it raw possible, and also helps the breath
situation. Instead of smelling like garlic, my breath smells
like olives. :-)

Mel
>
> "Al Hephy" <ahephy@freewweb.invalid> wrote in message
> news:<1050414369.76695@savina>...
> > Reports I have read suggest there is some degrading but
> > still a lot of benefit remains. And it tastes good. Go for
> > it! AL
> >
> > M. Schwartz <schwartz@evenlink.com> wrote in message news-
> > :30844e51.0304141619.6174128f@posting.google.com...
> > > I've read that roasting garlic destroys the antibiotic
> > > effect that garlic has, and would like to know if
> > > roasting or cooking garlic has any effect on its
> > > antioxidant properties or other benefits?
> > >
> > > Mel

[Brad Shepp]

I recall eating a couple of raw cloves and having the stink
come right out of my skin. It's potent stuff! Persoanlly, I
eat blueberries - a great anti-oxidant - I eat a pound a day.
So much that my teeth have been stained.

schwartz@evenlink.com (M. Schwartz) wrote in message
news:<30844e51.0304160526.2d8cdca9@posting.google.com>...
> Brad@sheppardsoftware.com (Brad Sheppard) wrote in message
> news:<b06e736a.0304151144.36e718a3@posting.google.com>...
> > I recall reading it's the stuff that stinks that has the
> > benefit. If you cook garlic too much you lose some of
> > that. No doubt raw is best but it is brutal to your
> > breath. Just try chewing on a raw clove in an elevator!
>
> I did and they threw me out!!!
>
> Actually, I find mincing the garlic and submerging it in
> olive oil makes eating it raw possible, and also helps the
> breath situation. Instead of smelling like garlic, my breath
> smells like olives. :-)
>
> Mel
> >
> > "Al Hephy" <ahephy@freewweb.invalid> wrote in message
> > news:<1050414369.76695@savina>...
> > > Reports I have read suggest there is some degrading but
> > > still a lot of benefit remains. And it tastes good. Go
> > > for it! AL
> > >
> > > M. Schwartz <schwartz@evenlink.com> wrote in message ne-
> > > ws:30844e51.0304141619.6174128f@posting.google.com...
> > > > I've read that roasting garlic destroys the antibiotic
> > > > effect that garlic has, and would like to know if
> > > > roasting or cooking garlic has any effect on its
> > > > antioxidant properties or other benefits?
> > > >
> > > > Mel

[M. Schwart]

Brad@sheppardsoftware.com (Brad Sheppard) wrote in message
news:<b06e736a.0304161026.432c4c13@posting.google.com>...
> I recall eating a couple of raw cloves and having the stink
> come right out of my skin. It's potent stuff! Persoanlly, I
> eat blueberries - a great anti-oxidant - I eat a pound a
> day. So much that my teeth have been stained.

Blueberries are kind of expensive here where I live. The cost
is like $3.99 to $4.99 a small container which I don't think
is even a pound.

Purple teeth? If you go into an elevator after eating some raw
garlic and smile, well, they might just shove you into a
dentist's office.
:-)

Mel

>
> schwartz@evenlink.com (M. Schwartz) wrote in message
> news:<30844e51.0304160526.2d8cdca9@posting.google.com>...
> > Brad@sheppardsoftware.com (Brad Sheppard) wrote in message
> > news:<b06e736a.0304151144.36e718a3@posting.google.com>...
> > > I recall reading it's the stuff that stinks that has the
> > > benefit. If you cook garlic too much you lose some of
> > > that. No doubt raw is best but it is brutal to your
> > > breath. Just try chewing on a raw clove in an elevator!
> >
> > I did and they threw me out!!!
> >
> > Actually, I find mincing the garlic and submerging it in
> > olive oil makes eating it raw possible, and also helps the
> > breath situation. Instead of smelling like garlic, my
> > breath smells like olives. :-)
> >
> > Mel
> > >
> > > "Al Hephy" <ahephy@freewweb.invalid> wrote in message
> > > news:<1050414369.76695@savina>...
> > > > Reports I have read suggest there is some degrading
> > > > but still a lot of benefit remains. And it tastes
> > > > good. Go for it! AL
> > > >
> > > > M. Schwartz <schwartz@evenlink.com> wrote in message
> > > > news:30844e51.0304141619.6174128f@posting.google.c-
> > > > om...
> > > > > I've read that roasting garlic destroys the
> > > > > antibiotic effect that garlic has, and would like to
> > > > > know if roasting or cooking garlic has any effect on
> > > > > its antioxidant properties or other benefits?
> > > > >
> > > > > Mel

[Brad Shepp]

Mel, I buy the frozen blueberries - about $3 a pound. A pound
only has 210 calories. Now I chew dental gum after eating to
prevent staining. I also eat a pound of strawberries a day -
$1.50 a pound (frozen) and 150 calories. It's a berry, berry
good diet!

schwartz@evenlink.com (M. Schwartz) wrote in message
news:<30844e51.0304161634.70fd463b@posting.google.com>...
> Brad@sheppardsoftware.com (Brad Sheppard) wrote in message
> news:<b06e736a.0304161026.432c4c13@posting.google.com>...
> > I recall eating a couple of raw cloves and having the
> > stink come right out of my skin. It's potent stuff!
> > Persoanlly, I eat blueberries - a great anti-oxidant - I
> > eat a pound a day. So much that my teeth have been
> > stained.
>
> Blueberries are kind of expensive here where I live. The
> cost is like $3.99 to $4.99 a small container which I don't
> think is even a pound.
>
> Purple teeth? If you go into an elevator after eating some
> raw garlic and smile, well, they might just shove you into a
> dentist's office.
> :-)
>
> Mel
>
> >
> > schwartz@evenlink.com (M. Schwartz) wrote in message
> > news:<30844e51.0304160526.2d8cdca9@posting.google.com>...
> > > Brad@sheppardsoftware.com (Brad Sheppard) wrote in
> > > message news:<b06e736a.0304151144.36e718a3@posting.goog-
> > > le.com>...
> > > > I recall reading it's the stuff that stinks that has
> > > > the benefit. If you cook garlic too much you lose some
> > > > of that. No doubt raw is best but it is brutal to your
> > > > breath. Just try chewing on a raw clove in an
> > > > elevator!
> > >
> > > I did and they threw me out!!!
> > >
> > > Actually, I find mincing the garlic and submerging it in
> > > olive oil makes eating it raw possible, and also helps
> > > the breath situation. Instead of smelling like garlic,
> > > my breath smells like olives. :-)
> > >
> > > Mel
> > > >
> > > > "Al Hephy" <ahephy@freewweb.invalid> wrote in message
> > > > news:<1050414369.76695@savina>...
> > > > > Reports I have read suggest there is some degrading
> > > > > but still a lot of benefit remains. And it tastes
> > > > > good. Go for it! AL
> > > > >
> > > > > M. Schwartz <schwartz@evenlink.com> wrote in message
> > > > > news:30844e51.0304141619.6174128f@posting.google-
> > > > > .com...
> > > > > > I've read that roasting garlic destroys the
> > > > > > antibiotic effect that garlic has, and would like
> > > > > > to know if roasting or cooking garlic has any
> > > > > > effect on its antioxidant properties or other
> > > > > > benefits?
> > > > > >
> > > > > > Mel

[M. Schwart]

Brad@sheppardsoftware.com (Brad Sheppard) wrote in message
news:<b06e736a.0304170754.44ed7b7d@posting.google.com>...
> Mel, I buy the frozen blueberries - about $3 a pound. A
> pound only has 210 calories. Now I chew dental gum after
> eating to prevent staining. I also eat a pound of
> strawberries a day - $1.50 a pound (frozen) and 150
> calories. It's a berry, berry good diet!

Oh I'm sure it is. The bears around here love berries and they
grow big and strong. I'll have to go looking in the frozen
section next time. I do get fresh strawberries and use them
every day.

Mel

>
> schwartz@evenlink.com (M. Schwartz) wrote in message
> news:<30844e51.0304161634.70fd463b@posting.google.com>...
> > Brad@sheppardsoftware.com (Brad Sheppard) wrote in message
> > news:<b06e736a.0304161026.432c4c13@posting.google.com>...
> > > I recall eating a couple of raw cloves and having the
> > > stink come right out of my skin. It's potent stuff!
> > > Persoanlly, I eat blueberries - a great anti-oxidant - I
> > > eat a pound a day. So much that my teeth have been
> > > stained.
> >
> > Blueberries are kind of expensive here where I live. The
> > cost is like $3.99 to $4.99 a small container which I
> > don't think is even a pound.
> >
> > Purple teeth? If you go into an elevator after eating some
> > raw garlic and smile, well, they might just shove you into
> > a dentist's office.
> > :-)
> >
> > Mel
> >
> > >
> > > schwartz@evenlink.com (M. Schwartz) wrote in message ne-
> > > ws:<30844e51.0304160526.2d8cdca9@posting.google.com>...
> > > > Brad@sheppardsoftware.com (Brad Sheppard) wrote in
> > > > message news:<b06e736a.0304151144.36e718a3@posting.go-
> > > > ogle.com>...
> > > > > I recall reading it's the stuff that stinks that has
> > > > > the benefit. If you cook garlic too much you lose
> > > > > some of that. No doubt raw is best but it is brutal
> > > > > to your breath. Just try chewing on a raw clove in
> > > > > an elevator!
> > > >
> > > > I did and they threw me out!!!
> > > >
> > > > Actually, I find mincing the garlic and submerging it
> > > > in olive oil makes eating it raw possible, and also
> > > > helps the breath situation. Instead of smelling like
> > > > garlic, my breath smells like olives. :-)
> > > >
> > > > Mel
> > > > >
> > > > > "Al Hephy" <ahephy@freewweb.invalid> wrote in
> > > > > message news:<1050414369.76695@savina>...
> > > > > > Reports I have read suggest there is some
> > > > > > degrading but still a lot of benefit remains. And
> > > > > > it tastes good. Go for it! AL
> > > > > >
> > > > > > M. Schwartz <schwartz@evenlink.com> wrote in
> > > > > > message news:30844e51.0304141619.6174128f@post-
> > > > > > ing.google.com...
> > > > > > > I've read that roasting garlic destroys the
> > > > > > > antibiotic effect that garlic has, and would
> > > > > > > like to know if roasting or cooking garlic has
> > > > > > > any effect on its antioxidant properties or
> > > > > > > other benefits?
> > > > > > >
> > > > > > > Mel

[Alf Christ]

On 15 Apr 2003 12:44:44 -0700, Brad@sheppardsoftware.com (Brad
Sheppard) wrote:

>I recall reading it's the stuff that stinks that has the
>benefit. If you cook garlic too much you lose some of that.
>No doubt raw is best but it is brutal to your breath. Just
>try chewing on a raw clove in an elevator!

The garlic only contains the precursor, alliin, of that
stinking compound, allicin. To convert alliin to allicin, you
need the enzyme activity of alliinase which is found outside
the cells, while alliin is inside the cells. When cell walls
are damaged, alliin leaks out and is transformed into allicin
by the activity of the enzyme.

Unfortunately, all enzymes are proteins and do not normally
tolerate heating above about 40-50 deg C :-( So most probably,
the boiled garlics are just worthless as an bacteria antidote.

On the other hand, some of the other active compounds are
still active, I would suppose. But what effect they might
have, I have no idea :-)

[Katra]

Alf Christophersen wrote:
>
> On 15 Apr 2003 12:44:44 -0700, Brad@sheppardsoftware.com
> (Brad Sheppard) wrote:
>
> >I recall reading it's the stuff that stinks that has the
> >benefit. If you cook garlic too much you lose some of that.
> >No doubt raw is best but it is brutal to your breath. Just
> >try chewing on a raw clove in an elevator!
>
> The garlic only contains the precursor, alliin, of that
> stinking compound, allicin. To convert alliin to allicin,
> you need the enzyme activity of alliinase which is found
> outside the cells, while alliin is inside the cells. When
> cell walls are damaged, alliin leaks out and is transformed
> into allicin by the activity of the enzyme.
>
> Unfortunately, all enzymes are proteins and do not normally
> tolerate heating above about 40-50 deg C :-( So most
> probably, the boiled garlics are just worthless as an
> bacteria antidote.
>
> On the other hand, some of the other active compounds are
> still active, I would suppose. But what effect they might
> have, I have no idea :-)

I understand that, since garlic powder is freeze dried, it
retains more of the benefits... I also tolerate the powder
better gastronomically speaking. <G>

If you put it on the recipe and stir it in right before
serving, it does not get heated up enough to destroy it.

K.

[Alf Christ]

On 17 Apr 2003 08:54:32 -0700, Brad@sheppardsoftware.com (Brad
Sheppard) wrote:

>Mel, I buy the frozen blueberries - about $3 a pound. A pound
>only has 210 calories. Now I chew dental gum after eating to
>prevent staining. I also eat a pound of strawberries a day -
>$1.50 a pound (frozen) and 150 calories. It's a berry, berry
>good diet!

Glad I work in Oslo where I might take a bucket, take the tram
to Frognerseteren, walk for a while and come home again with
as much blueberries as I might be able to carry :-) And it is
free for everyone to pick (but most don't bother the work)

[Karli]

If you prepare your dish containing garlic the night before,
and mince it without cooking it, letting it sit overnight will
let the garlic flavor leach into the food, keeping all
minerals and other benifits intact. What about garlic pills?
How long do they last?

[Tea Cup]

"karli" <kkosman21@yahoo.com> wrote in message
> If you prepare your dish containing garlic the night before,
> and mince it without cooking it, letting it sit overnight
> will let the garlic flavor leach into the food, keeping all
> minerals and other benifits intact. What about garlic pills?
> How long do they last?

As a big garlic user of both types and also into Mediterranean
cooking, this is only "my opinion": If I am cooking with
garlic it will be to eat that day. Unlike onions, which will
taste good in a cooked meal the next day or so, garlic sitting
around after being minced or chopped and added to food does
not improve it nor the food that it is in.

FYI: I haven't been sick for 6 years and 3 months (colds, flu,
sore throat, runny nose, etc) I believe it is my diet and also
anytime someone sneezes on me, or I feel a postnasal drip
coming along, etc. I take 4 to 6 garlic/parsley capsules. We
store supplements like this in a small "vitamin" refrigerator
and keep them until expiration date. We give bottles to
friends and relatives if they have colds, coughs & sniffles
they can't get rid of.

I did trial and error on different brands and most are lousy
"for my purposes" (which is to stay very healthy). Don't use
gelcaps, especially with soy, don't get aged; get the entire
garlic bulb ...capsules. We eat garlic for flavor, like shrimp
& garlic, tomatoes and garlic etc. -- to eat that day. Neither
do we take garlic caps daily, only use as needed.

[M. Schwart]

"Tea Cup" <not-here@antispam.edu> wrote in message
news:<jrWya.971738$S_4.991596@rwcrnsc53>...
> "karli" <kkosman21@yahoo.com> wrote in message
> > If you prepare your dish containing garlic the night
> > before, and mince it without cooking it, letting it sit
> > overnight will let the garlic flavor leach into the food,
> > keeping all minerals and other benifits intact. What about
> > garlic pills? How long do they last?
>
> As a big garlic user of both types and also into
> Mediterranean cooking, this is only "my opinion": If I am
> cooking with garlic it will be to eat that day. Unlike
> onions, which will taste good in a cooked meal the next
> day or so, garlic sitting around after being minced or
> chopped and added to food does not improve it nor the food
> that it is in.
>
> FYI: I haven't been sick for 6 years and 3 months (colds,
> flu, sore throat, runny nose, etc) I believe it is my diet
> and also anytime someone sneezes on me, or I feel a
> postnasal drip coming along, etc. I take 4 to 6
> garlic/parsley capsules. We store supplements like this in a
> small "vitamin" refrigerator and keep them until expiration
> date. We give bottles to friends and relatives if they have
> colds, coughs & sniffles they can't get rid of.
>
> I did trial and error on different brands and most are
> lousy "for my purposes" (which is to stay very healthy).
> Don't use gelcaps, especially with soy, don't get aged; get
> the entire garlic bulb ...capsules. We eat garlic for
> flavor, like shrimp & garlic, tomatoes and garlic etc. --
> to eat that day. Neither do we take garlic caps daily, only
> use as needed.

According to Dr. Weil, cooking garlic has some negative effect
which I believe has to do with the amount of antioxidant
properties.

Mel

[Tea Cup]

"M. Schwartz" <schwartz@evenlink.com> wrote in message
> "Tea Cup" <not-here@antispam.edu> wrote in message
> > "karli" <kkosman21@yahoo.com> wrote in message
> > > If you prepare your dish containing garlic the night
> > > before, and mince it without cooking it, letting it sit
> > > overnight will let the garlic flavor leach into the
> > > food, keeping all minerals and other benifits intact.
> > > What about garlic pills? How long do they last?
> >
> > As a big garlic user of both types and also into
> > Mediterranean cooking,
this
> > is only "my opinion": If I am cooking with garlic it will
> > be to eat that day. Unlike onions, which will taste good
> > in a cooked meal the next day
or
> > so, garlic sitting around after being minced or chopped
> > and added to
food
> > does not improve it nor the food that it is in.
> >
> > FYI: I haven't been sick for 6 years and 3 months (colds,
> > flu, sore
throat,
> > runny nose, etc) I believe it is my diet and also anytime
> > someone
sneezes
> > on me, or I feel a postnasal drip coming along, etc. I
> > take 4 to 6 garlic/parsley capsules. We store supplements
> > like this in a small "vitamin" refrigerator and keep them
> > until expiration date. We give
bottles
> > to friends and relatives if they have colds, coughs &
> > sniffles they
can't
> > get rid of.
> >
> > I did trial and error on different brands and most are
> > lousy "for my purposes" (which is to stay very healthy).
> > Don't use gelcaps, especially with soy, don't get aged;
> > get the entire garlic bulb ...capsules. We
eat
> > garlic for flavor, like shrimp & garlic, tomatoes and
> > garlic etc. -- to
eat
> > that day. Neither do we take garlic caps daily, only use
> > as needed.
>
> According to Dr. Weil, cooking garlic has some negative
> effect which I believe has to do with the amount of
> antioxidant properties.
>
> Mel

Traditionally in Mediterranean/Italian cooking, you slowly
cook the sauce, the soup, etc., first. Then at the end, about
5 minutes or so (to taste) before turning off the heat that is
when the chopped garlic & parsley are tossed with the other
ingredients. Also, raw garlic can burn a person's skin and
throat depending on the potency and the amount of time it is
left in contact with the skin. Cooking it to death is not a
good idea either.

Paula