Allium family vegetables are rich in organosulfides such as allicin, which help the body remove toxic compounds, including carcinogens, enhance immune function, reduce blood clotting, and lower blood pressure. They include fresh garlic, high-allicin garlic supplement, aged or pickled garlic, onions, leeks, scallions, and chives.
To increase the activity of the organosulfides in fresh garlic, crush the cloves and let them sit for ten minutes before using.
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So dried garlic does not carry the benefits?