'One criticism often received by recipes involving cooked onions, garlic and other alliums is that the heating process destroys much of the allicin that leads to its protective effects. While this is partially true, knowing how to optimize garlic before eating it raw or cooked will maximize garlic enzymes and give them the best chance to survive meal preparation. I’ll share a very simple recipe to use regularly during the cold and flu season that will supercharge your immune system.'
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