[matznerd]

Just want to make a note for you guys on allicin and garlic. Allicin doesn't exist in garlic, but is created when alliin and a heat-sensitive enzyme called alliinase come in contact with each other.

They do not mix until you slice, chew, cut or press the garlic and rupture the barriers between them. They key is to wait 10 minutes after this process has occurred until you cook it, or you will remove most of the benefit of allicin. For example, putting freshly chopped garlic in the microwave for 30 seconds will take away 90% of the potential allicin content due to the heat destroying alliinase.