Jul 30, 2009 8:53 AM
If you're going to cook with garlic -- use the fresh stuff. A new study suggests it's better for your health.
Researchers at the University of Connecticut School of Medicine fed lab rats two kinds of garlic -- freshly crushed and processed. Those that received the fresh garlic recovered better after a simulated heart attack. Scientists think the heart healthy effect comes from hydrogen sulfide, which forms immediately after garlic is cut or crushed.
Scientists say processed or cooked garlic loses its ability to generate hydrogen sulfide.
The study was published in the Journal of Agricultural and Food Chemistry.
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