Garlic is a true health treasure, we know that. It was used in ancient times as a therapeutic remedy and antidote to poisons. Today, few people know that the active compound responsible for this is allicin, which transforms into alicin upon exposure to air, although scientists are not yet clear on how heating garlic affects its healing properties.

Garlic contains a lot of sulfur, which causes an unpleasant smell but also acts as a good disinfectant. When garlic is cut, the medicinal compound allicin begins to form in the air, which is an extremely potent antibiotic, a natural antibiotic, and a key element of intestinal flora. Allicin is also very effective in combating viruses, fungi, and other parasites, has antibacterial properties, and lately, scientists are discovering that garlic, due to allicin, is effective in fighting cancer, especially colon, stomach, prostate, breast, and lung cancers.

However, allicin has one drawback. It is not very stable and quickly transforms into various sulfur compounds.

The George Mateljan Foundation, citing numerous scientific studies, recommends consuming as much roasted garlic as possible, preferably in combination with high-quality olive oil.

Pour a few drops of olive oil into a pan, heat the oil to 121 degrees Celsius (this is the optimal temperature), then add peeled garlic cloves that have been gently flattened on the pan. Roast for about 5 to 10 minutes, then try to eat the cloves while still hot.

Just be careful not to heat the oil above 177 degrees Celsius as it can start forming acrylamide.

The taste may be slightly bitter, but in this combination, it's full of health benefits. It is recommended to eat two hot cloves a day, with the most significant effect being on an empty stomach in the morning.