A major key to garlic's health benefits is one of at least 33 sulfer compounds derived from raw garlic once it is crushed or finely chopped. This compound thus produced is called ALLICIN.
ALLICIN has antibiotic, antiviral and anti-fungal properties. These properties are most strong as soon as the garlic is crushed and begin to break down from that point. Cooking reduces the effects, and microwaving in particular totally destroys these properties. Refrigeration can slow down the breaking-down process.
If consumed raw and immediately upon being crushed, one clove of garlic per day may provide enough ALLICIN, and the rest of the desired health effects of garlic may be consumed in other forms such as garlic powder in capsules or garlic juice or oil. An equivalent of up to 16 cloves per day may need to be consumed by adults wishing to gain an antibiotic effect.
Purchasing garlic powder and making one's own capsules is the most economic and convenient way to consume garlic above and beyond consuming a fresh, crushed clove.
Some may be interested in the chemical makeup of garlic.
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