From: NotImportant on
I was just reading about the fascinating benefit of aged garlic as
compared with fresh garlic. Each has its own value but for lower
cholesterol and prevention of heart ailment aged garlic is very good.

It is often mistaken that Allicin is the active ingredient that gives
us all the benefit but it has been found to be easily oxidised and can
not be found in the blood even when garlic has been eaten. It seems
that the allicin promotes the production of up to 200 organo-sulphate
products that allow it to do its work especially in heart disease
prevention.

The question is how do we age the garlic ? Pickles, crush it and
leave it overnight, let it remain until it sprouts 8-) ?

Anyone here know how it is done ?

Thanks.

Chiong