If you've cut a garlic, you usually throw it in the pan right away. But better you wait another 10 minutes. This is why.
And that has everything to do with the sulphur-containing substance allicin.
Garlic is very healthy. This is partly due to the substance allicin. In addition to alliin, garlic also contains alliinase, an inactive form of allicin. As soon as you cut or press a garlic, alliin is converted into allicin by alliinase (remember?).
Allicin has a natural antibiotic effect and is good for your gut. To take full advantage of this, it is important to let the garlic stand for ten minutes after cutting or pressing. How long does it take for alliin to be converted into allicin. So be patient.
Read also:3 quick tips against garlic breath
