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Whether you love OR hate garlic, understanding how it works can help it work better for you.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Abe K, Hori Y, and Myoda T. (2020) Volatile compounds of fresh and processed garlic, Experimental and Therapeutic Medicine19: 1585-93. https://www.ncbi.nlm.nih.gov/pmc/arti…
-Jones M, Hughes J, Tregova A, Milne J, Tomsett A, and Collin H. (2004) Biosynthesis of the flavour precursors of onion and garlic. Journal of Experimental Botany 55(404):1906. https://academic.oup.com/jxb/article/…
-Krest I and Keusgen M. (1999) Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic. Planta Medica 65(2): 1 39-143. https://pubmed.ncbi.nlm.nih.gov/10193…
-Prati P, Henrique CM, de Souza AS, Nuñez da Silva VS, and Bertolodo Pacheco MT. (2014) Evaluation of allicin stability in processed garlic of different cultivars. Food Science and Technology 34(3):623–8. https://www.scielo.br/j/cta/a/tkdVyQh…
-Varga-Visi É, Jócsák I, Ferenc B, Végvári G. (2019) Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic. CyTA-Journal of Food 17(1): 796-803. https://www.tandfonline.com/doi/full/…

𝗢𝘁𝗵𝗲𝗿 𝗴𝗼𝗼𝗱 (𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
As always, Serious Eats and Cooks Illustrated are awesome sources of excellent, science-backed information:
https://www.cooksillustrated.com/how_…
https://www.cooksillustrated.com/how_…
https://www.seriouseats.com/how-to-mi…
https://www.seriouseats.com/make-the-…
https://www.seriouseats.com/ask-the-f…

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Meriel Jones, Honorary Senior Lecturer in Biochemistry & Systems Biology at the University of Liverpool

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