Shallots and garlic are always stocked up in the pantry of Indian households as they are inevitable in our cuisine. Besides adding incredible flavour to the food, these aromatics have amazing health benefits too. While most of our recipes have them appearing in the cooked avatar, there are a few in which garlic and shallots are used raw.
While shallots are added raw in our buttermilk, aka sambharam, pachadi, as ring toppings in various dishes and in chutneys, raw garlic is also added in various pickles, fish fries and curries, pachadies and salads. However, is it a good practice and does eating them raw have their benefits? What are the side effects of eating them uncooked? Here's what you should know: Boosts immunity Experts say raw shallots and garlic have antibacterial and antimicrobial properties, which boost immunity and protect us from diseases. Reduces cholesterol The fibres, potassium and antioxidants in raw shallots and garlic reduces cholesterol levels to improve heart health.
Helps digestion Shallots and garlic contain prebiotic fibre that aids the growth of good gut bacteria. This improves digestion and reduces the symptoms of irritable syndrome. At the same time, the Cleveland Clinic says cooked onions are better for digestion.
Protects the heart The fibres, potassium, and antioxidants help reduce blood pressure. Besides, they improve the lipid profile in the blood and significantly reduce the chance of heart ailments. Reduces inflammation The antioxidants and fl.
