How to Increase Efficacy of Garlic

Garlic's reputation as a healthy condiment can not be doubted. Regularly eat garlic can protect us from heart disease and cancer.
The experts found that the content of organosulfur garlic has anti-inflammatory effects and also stop the cholesterol synthetic. Research in the laboratory also showed organosulfur can prevent blood clots.
One important enzyme in garlic organosulfur is associated with alliinase which will be released if we slice or crush garlic.
Some studies suggest that the heat will make the alliinase becomes inactive or reduce the efficacy of this enzyme healthy. For example, a study in 2001 which showed that heating garlic in the microwave for 60 seconds or in the oven for 45 minutes will decrease the protective effect of garlic against cancer.
Even so we can keep the anticancer effect of garlic is not lost. How to let the garlic sliced ​​or ground for 10 minutes before cooking on the stove.
Another study published in the Journal of Agricultural and Food Chemistry in 2007 showed, heat the garlic in the form of wholeness for 6 minutes would eliminate the preventive effect of blood freeze.
According Dr.Ernest Hawk, a spokesman for the American Academy for Cancer Research, is too quick to conclude that a few moments to let the garlic before cooking could protect the anticancer effects of these ingredients.
Even so, he thought it could not hurt to wait a while before the heat garlic. "There's no reason not to do it, maybe it will increase the benefits of garlic," he said.

Behavior Change If You Want Healthy Eating

How often do you forget about handwashing with soap before eating ? Try checking your kitchen , whether the trash is located adjacent to the cooking utensil ? When cooking or storing food in the fridge , if you ignore the rules separate raw materials with materials to prevent cross-contamination of cooked food ?

Various habits and behavior determines the quality of the food you consume daily . Simple behavior at home , healthy , also will produce safe and healthy food .Determine behavioral changes more than the food quality concerns such as borax chemical contaminants in foodstuffs .

" People's perceptions about food safety is still relevant even though the challenge lies in the chemical behavior , " said Head of Food and Drug Information Center ( BPOM ) Roy Sparingga during a press conference Chefmanship Academy seminar in Jakarta , some time ago .According to Roy , the community needs to get education related behavioral changes in food processing . Because , how to process food that is not right cause cross-contamination risk from unsafe materials , from the environment , the less appropriate cookware functions , also from the man himself .

Director General of Disease Control and Environmental Health of the Republic of Indonesia Ministry of Health , Tjandra Yoga Aditama said cross-contamination can also occur as a result of human behavior . Healthy Behavior Clean like Handwashing ( CTPS ) for example , also have an impact on food safety .

" If the food is good but not CTPS run before eating , food is so not safe , " said Tjandra .With further implement healthy behaviors in the management of food , microbial contamination at the time of cross-contamination of food occurs can also be avoided .

Data BPOM on Extraordinary Events ( KLB ) of food poisoning in 2012, the most common among food snacks , food catering and household cooking . Food sources are referred to as the Food BPOM Ineligible ( TMS ) is mostly contaminated microbes , from 66 percent in 2012 and increased to 76 percent in 2013 . TMS due to contamination of food chemicals such as borax percentage is actually small .