Garlic is typically sautéed or used powdered in most recipes.
Cooking garlic changes its flavor profile, making it softer, gentler, and creamier, with a more subtle scent and flavor.
It can, however, be eaten raw instead of cooked. Although raw garlic has a richer, extra pungent flavor, it is safe to consume and adds flavor to a variety of recipes.
Raw garlic is commonly used in dipping, dressings, and sauces such as aioli and pesto. Furthermore, raw garlic may have more healthy components than cooked garlic, which may benefit your health in a variety of ways.
Benefits of Raw Garlic on Our Health
Using raw garlic instead of cooked garlic may help to enhance its nutritional benefits. Here are a handful of raw garlic’s purported health advantages:
- Boost the immune system
- Aids heart health
- Controls the levels of the blood sugar
- Develops brain health
Disadvantages of Eating Raw Garlic
Although raw garlic has listed health benefits, it also has some disadvantages to consider.
- Raw garlic has a considerably stronger flavor and aroma that some individuals may dislike.
- By limiting the blood’s ability to clot, raw garlic can raise your risk of bleeding.
- Raw garlic has the potential to cause heartburn and disrupt the digestive system.