Garlic is a fundamental ingredient in many dishes, but often it’s quite “hard” to eat it. Let's find out how to make it more digestible.
Garlic, just like onion, is one of the most used ingredients in Italian and world cuisine. This bulbous plant aromatizes and adds flavor to many recipes making them even more nice and tasty but for many people it is difficult to digest. In fact, this food is easily assimilated, but often its heaviness and the sensation of bad breath is caused by cooking.
So let's find out which are the secrets and tricks to make the garlic more digestible and enjoy its benefits without any problem.
- Garlic is much more digestible if it is eaten raw because it is rich in particular digestive enzymes that are inhibited during cooking
2. Another effective method to exploit the properties of garlic without having trouble digesting it, is to combine it with fresh aromatic herbs such as oregano, ginger, rosemary, basil, mint or parsley. Alternatively, you can also use herbaceous plants such as coriander, anise and fennel. By combining these elements together, the bad breath caused by garlic is eliminated and it becomes more digestible thanks to the aromatic and digestive properties of these plants.
3. To make the garlic even more digestible and light, it is advisable to eliminate the garlic core, that is the inner part that has a green color and is the main responsible of the bad breath.
4. A little further secret? Choose a nice fresh and compact garlic, in fact when the garlic is old and yellowed it is much more difficult to digest.
5. In this case, cooking is also essential. In fact, garlic is much harder to digest and heavy when it is fried or browned. If you need to prepare a sauté and you want to use garlic, to "lighten" it a bit and do not risk having a heavy breath after, pour it into the pan with the oil after adding the other ingredients first.
6. Also pay close attention to the pairings, choosing to use the garlic with the right foods. For example, avoid bringing it to excessively fatty foods, because they risk making your recipes even heavier and more difficult to digest.