Pickled or Jarred Garlic Ok?
I've been a garlic fan for a long time and testify to it's healing benefits. I even did a public speaking assignment on it in college. I'd like to comment on the statement made earlier that garlic should NOT be cooked, heated, etc. When garlic is crushed alliin and allinase combine to form allicin. It needs to be crushed for this to take place. I read that if you are going to use it for cooking, that it should be chopped or crushed at least 10 minutes prior to cooking so that the allicin has time to be released. I also read that heat will destroy some of this. So I leave with a question. What about pickled or jarred whole garlic cloves? Since they are not crushed yet, has the heat from the canning process destroyed all of the good stuff?? Please help, as I have been trying to find an answer to this for a long time. Thanks.