ਸਾਂਝਾ ਆਡੀਓ

**[INTRO]** You eat garlic. Good. But you are probably destroying the most powerful part of it every single time you cook. And that one mistake is costing you ninety percent of what garlic can actually do for your body. --- **[PART 1 — THE SCIENCE]** When you crush raw garlic a compound called allicin is released. Allicin is everything. Antiviral. Antibacterial. Antifungal. Anti-inflammatory. Your immune system runs on it. But the moment heat touches that garlic — allicin starts dying. By the