India CutlerConfidence and Self Help Expert

The right way to use garlic (most people mess this up) | Mel Robbins #Shorts

1 May 2026 · 2 min

Watch on YouTube

2:08

In this short instructional video, the speakers explain how to maximize the health benefits of garlic by understanding its chemistry and applying proper preparation techniques. They describe that crushing or chopping garlic breaks plant cells, allowing the compound alliin to mix with the enzyme allinase, producing allicin—a nutritionally active epinutrient that can lower LDL cholesterol by about 10%, reduce inflammation, and boost immune function. The enzyme allinase is heat‑sensitive, so to preserve allicin the garlic should be crushed (preferably with the flat side of a knife or a spoon) and then left to sit for roughly five minutes, allowing the reaction to complete. After this waiting period, two cooking options are offered: add the raw crushed garlic at the very end of a dish for maximum allicin, or briefly sauté it in olive oil for 2–5 minutes over medium heat—avoiding water, which leaches allicin. The speakers recommend consuming about two cloves of garlic per day to obtain these benefits.

Chapters

Garlic works similarly to broccoli. This is also a glow stick for your genes. Really? Yeah, because when you chop or chew garlic— Chew? Some people chew it, but if you crush it or chop it, two compounds mix. Allilin and allinase, the enzyme, and this creates allicin, the epinutrient we need. And allicin has multiple benefits. It decreases LDL by 10%. It has anti-inflammatory benefits. It boosts immune function. Now, even here, there's a problem. The problem is allinase is also sensitive to heat, just like myrosinase. So here's what you do.
What do we do?
You crash garlic. It's better if you crash it actually with the flat part of the knife.
So if you're not a cook, let me explain what that means. So you— You know when you peel the garlic and you chop, chop, chop? What she's saying is take the whole clove and smash it flat with the flat end of the knife or a spoon or a wooden spoon or something like that. What does smashing do that chopping doesn't?
Yeah, so they both destroy the plant cell walls, making those compounds mix together, but crushing destroys more, and more destruction more allicin. Okay. So both work.
But, but you said, does cooking it in olive oil change that or does it hold on to the—
Yes, you don't want to go— So you first crush it, then you wait 5 minutes. Oh, just 5 minutes for garlic because this gives enough time for the reaction to maximize the production of allicin.
Okay.
And then you have two options. Either add it raw at the end of cooking, that's the maximum allicin, or cook it for 2 to 5 minutes, medium heat in olive oil. Not water, because if it's water, it leaches into the water and you lose most of it.
Okay.
Yeah. So 2 cloves a day and you are good.