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Garlic: Chop First, Heat Later

Garlic: Chop First, Heat Later

I ran across this a while back. I figure this forum is best for it since some use garlic for medicinal/health purposes.


Researchers at Pennsylvania State University have been studying garlic’s potential health benefits for more than a decade. “And whenever I make presentations on garlic compounds, people invariably ask about home preparation techniques,” observes John A. Milner, the Penn State team’s leader. “Everyone wants to know what happens to those compounds when they cook garlic?”

At last year’s FASEB meeting, his group reported data from a trio of studies showing garlic’s promise against various cancers (Cancers do not savor garlic). Though the active agents-a pair of sulfur-based allicin derivatives known as SAC (S-allyl cysteine) and DADS (diallyl disulfide)-tend to withstand cooking, Milner wasn’t sure about whether cooking garlic would short-circuit their production. So, he and Kun Song, a graduate student, decided to put raw cloves of garlic into a microwave oven and irradiate them on high for 1 minute.

The heated cloves looked no different than when they went into the oven: Neither their color nor firmness had changed. However, Milner says that microwaving inactivated allicinase, the allicin-producing enzyme. “We’re not talking about a 10 percent reduction in the enzyme’s activity,” he told SCIENCE NEWS ONLINE. “It’s no longer effective. Period.”

Nor is there reason to believe that other types of heating would prove any kinder to the enzyme, Milner says. This means his family’s garlic-rich recipes may need some tinkering. “I’m married to an Italian,” he explains. “When my wife begins crushing that garlic, it goes right into hot oil”-well before the allicin has time to launch the chemical cascade that ultimately produces SAC and DADS. “And when we make garlic butter,” he says, “we put the whole bulb [of garlic] into the oven. We don’t crush it first. So I’m 99.9 percent sure that the enzyme activity will be destroyed here too.”

Because it doesn’t take long-perhaps 10 or 15 minutes-“to get maximum formation of these anticancer agents [SAC and DADS],” he now suggests that cooks consider employing a little patience when recipes call for garlic. “Crush, nick or chop the cloves as you normally do-then let them sit for a few minutes,” he recommends.

These studies are part of a new wave demonstrating the extent to which preparation techniques can make all the difference in whether comestibles qualify as nutraceuticals-therapeutic foods.

For example, he notes, tomatoes’ pharmacological advantages appear to improve with heating, which renders lycopene-a pigment with anticancer properties-more biologically available. With garlic’s value for fighting pulmonary hypertension and cancer, immediate cooking can have the opposite effect.

The lesson in both findings: Take your time in the kitchen. Your mental and physical health may both stand to benefit. For asthma and other ailments, though, the recipe may be different.

Thanks for interesting read, I’ll have to take a closer look on that!

If you discover anything please post what you find here. This was from 1998 and seems poorly written, but if true might change some of our cooking habits.

Consumption of aqueous garlic extract leads to significant improvement in patients with benign prostate hyperplasia and prostate cancer
Nutrition Research, Volume 23, Issue 2, Pages 199-204


AimInvestigation of possible effects of garlic extract supplementation on disease parameters of patients with benign prostate hyperplasia (BPH) and prostate cancer (PC). Materials and methods: Twenty seven patients with BPH and 9 patients with prostate cancer participated in the study. Patients consumed aqueous garlic extract at the daily amount of 1 ml/kg weight for a month and then, pre- and post- disease parameters were examined. Results: Mass of prostate was found to be significantly lowered in the BPH group after extract consumption. Urinary frequency was established to be decreased, maximum and average rates of urine flow significantly increased after experimental period. In the cancer group, significantly lowered total and free PSA values were measured after extract consumption. No change was however observed in the mass of prostate of this group. The parameters of urinary frequency, maximum and average rates of urinary flow were also established to be significantly improved in the cancer group. Conclusions: Results suggest that garlic extract supplementation leads to significant improvement in disease parameters of the patients with BPH and PC.


Garlic-Derived S-allylmercaptocysteine Is a Novel In vivo Antimetastatic Agent for Androgen-Independent Prostate Cancer

Edward W. Howard, Ming-Tat Ling, Chee Wai Chua, Hiu Wing Cheung, Xianghong Wang andYong Chuan Wong

Clinical Cancer Research 13, 1847, March 15, 2007. doi: 10.1158/1078-0432.CCR-06-2074

Purpose: There is epidemiologic evidence that high garlic consumption decreases the incidence of prostate cancer, and compounds isolated from garlic have been shown to have cancer-preventive and tumor-suppressive effects. Recent in vitro studies in our laboratory have shown that garlic-derived organosulfur compound S-allylmercaptocystein suppresses invasion and cell motility of androgen-independent prostate cancer cells via the up-regulation of cell-adhesion molecule E-cadherin. S-allylmercaptocysteine is therefore a potential antimetastatic drug with broad clinical applications that we tested in vivo for the first time in this study.


Conclusions: Our results provide in vivo evidence supporting the potential use of S-allylmercaptocysteine as an E-cadherin up-regulating antimetastatic agent for the treatment of androgen-independent prostate cancer. This is the first report of the in vivo antimetastatic properties of garlic, which may also apply to other cancer types.



Last edited by marinera : 05-27-2009 at .

I used to hear stuff like garlic helping to cure or prevent impotence, something like that. Could be interesting though

Garlic is magic.

Garlic = Testosterone booster ;)

Its a superb natural suppliement.

Ok, here is a way to prepare garlic that will make it odorless :

Put claves in a can with a mixture of vinegar, sunflower oil, salt, lemon pith; close the can and leave it closed for some weeks. That’s all.

I use to do Raw Garlic, but it burns my stomach like no tomorrow and give me gas that if harnessed, could end wars.

Since you are my property, the contents of your mind are also my property, and you will give them to me when I ask.

Garlic is awesome.

Believe it and Achieve it.

Originally Posted by marinera
Ok, here is a way to prepare garlic that will make it odorless :

Put clove’s in a can with a mixture of vinegar, sunflower oil, salt, lemon pith; close the can and leave it closed for some weeks. That’s all.

I tried eating raw garlic earlier this week. It lasted 2 days and my fiance made me stop because the smell was turning her stomach. I have heard incredible things about eating raw garlic so I’m determined to take it as part of my daily eating regime but I really need to make it odorless. Your tip might be just what I’m looking for.


Starting stats:- Dec11th2008 7.2"bpelx6" meg.Mar23rd09 8.375"bpel x 6.125"meg. Mar10 8.4" bpelx6.125" meg.

Goal: 8"nbpel x 7" A one eyed monster by any standard :)

Anyone know how the suppliments in pill form work?

8/12/09 5.70" x 4.9" NBP

Goal: 6.5" x 5.25" NBP

Originally Posted by SonnyC
Garlic is magic.

It is in fact the single best food in the world when prepared properly.

I wonder if the allicinase is destroyed when I pour boiling kettle water over it when using it crushed in a tea? (I choose health over taste any day).

Time to measure girth soon... previously 4.5", been targeting girth for months!

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