Why Raw Garlic More Healthy Than Processed

Garlic should always be consumed raw for the best health benefits.

Alliin is prevalent in garlic. Alliinase, an enzyme that can change alliin into allicin, is activated when garlic and cloves are diced or crushed together.

Allicin is a naturally occurring, broad-spectrum antibiotic found in plants. It has powerful antibacterial and anti-inflammatory properties, and it clearly inhibits and kills a variety of harmful microorganisms.

Additionally, allicin can enhance blood circulation, lower blood lipids, lower blood pressure, stop arteriosclerosis, and lower blood lipid levels. It is also very good for the cardiovascular and cerebral systems.

Most importantly, ingesting raw garlic has the impact of slowing down the body’s aging process.

One of the nations in the world with the longest life spans is Germany. According to the WHO data, Germany has an average life expectancy of 83 years.

Particularly in Germany, almost everyone enjoys eating raw garlic. Statistics show that more than 8,000 tons of garlic are consumed annually in Germany.

According to German research, consuming raw garlic can extend life and is closely associated with longevity.

The German Garlic Research Institute’s scientists claim that there are more than 400 compounds in garlic that are beneficial to health and longevity. Garlic ought to be a staple in your diet if you want to live to be 90 years old.