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Though garlic is a taboo in some regional cuisines of India say for example in a Brahmin household be it in Tamil Nadu or Gujarat its health benefits are multifold and cannot be ignored. In its raw form it prevents the formation of blood clots and keeps the blood pressure low. Most recipes use cooked garlic and it was found that while baking or boiling for three minutes its benefits did not change. Crushing the garlic is recommended, as this process seems to release more of the healthy thiosulfinates. Microwaving the pod is not advised, as it seems to destroy its anti clotting properties.