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Allicin is an antibacterial, anti-fungal compound present in garlic when it is chopped or crushed. Not present in garlic in its natural, whole state nor in garlic that is powdered, granulated or otherwise processed, allicin is created when two chemicals found in garlic - alliinase and alliin - are mixed during the chopping process. Allicin disintegrates over time, usually two to six days, and is destroyed upon cooking or microwaving.

The antibacterial, anti-fungal health benefits of allicin are easy to acquire: buy whole, fresh garlic, chop and consume immediately. The finer the chop, the more allicin is created.

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