The way garlic is cooked affects its power to fight disease. Heat from cooking stops the release
of the disease fighting parts of garlic. As little time as 30 seconds of microwave cooking, or 20
minutes of oven cooking has a big effect. But, there is something you can do.
Crush or chop garlic cloves and let them sit for about 10 minutes at room temperature before
cooking. This allows time for the disease-fighting compounds to be released before they are
heated. Also, try to cook garlic and onions for only short amounts of time.
For best results when cooking or sauteing garlic and onions (and/or with other vegetables) for recipes, add the garlic after the onions (or other vegetables) have begun to soften. This allows the garlic to cook for less time and helps prevent it from burning and developing an off-flavor. (Show handout, “Take Care to Prepare” as a reminder for pre-preparation of garlic and give handouts of recipes using garlic and onions.)
For best results when cooking or sauteing garlic and onions (and/or with other vegetables) for recipes, add the garlic after the onions (or other vegetables) have begun to soften. This allows the garlic to cook for less time and helps prevent it from burning and developing an off-flavor. (Show handout, “Take Care to Prepare” as a reminder for pre-preparation of garlic and give handouts of recipes using garlic and onions.)
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