G is for Garlic! Did you know that crushing or chopping garlic releases an enzyme that catalyzes the formation of an organosulfer compound called allicin. Allicin has been found to decrease the synthesis of cholesterol, inhibits platelet aggregation (careful if you're a bleeder!), it has powerful anti inflammatory benefits that play a role in fighting cardiovascular disease, and it is an antioxidant that may help play a role in the prevention of gastric and colorectal cancer. Did you know that cooking can destroy the properties of allicin? It is recommended to let garlic sit for 10 minutes after it is crushed or chopped to activate the enzyme before cooking. My favorite garlic fact is that it changes the flavor of breastmilk! Babies of mothers who eat more garlic spend more time at the breast! #wellnesswednesday #garlic #allicin #breastfeeding #antiinflammatory #antioxidant #atoznutrition

G is for Garlic! Did you know that crushing or chopping garlic releases an enzyme that catalyzes the formation of an organosulfer compound called allicin. Allicin has been found to decrease the synthesis of cholesterol, inhibits platelet aggregation (careful if you're a bleeder!), it has powerful anti inflammatory benefits that play a role in fighting cardiovascular disease, and it is an antioxidant that may help play a role in the prevention of gastric and colorectal cancer. Did you know that cooking can destroy the properties of allicin? It is recommended to let garlic sit for 10 minutes after it is crushed or chopped to activate the enzyme before cooking. My favorite garlic fact is that it changes the flavor of breastmilk! Babies of mothers who eat more garlic spend more time at the breast! #wellnesswednesday #garlic #allicin #breastfeeding #antiinflammatory #antioxidant #atoznutrition

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