Crush your garlic before cooking it

Garlic is known not only for its flavor but also for its anti-clotting benefits and has been proven to prevent blood clots. The studies that discovered garlic's health benefits, however, have always been done on raw garlic. Most of us eat our garlic cooked, but cooking can reduce garlic's anti-clotting compounds.

Studies show that cooking a whole garlic for over six minutes "completely suppressed" the food's heart-healthy benefits. But for some reason, crushing the garlic before cooking it preserved some of its anti-clotting traits. Cooking garlic for any length of time reduces the compounds that make it so good for us, unfortunately, but crushing it first will help you retain at least some of those benefits. Unless you want to start eating raw garlic, which I wouldn't personally recommend. Anyone have any good recipes to share?