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CandidaStinks Views: 970
Published: 15 years ago


I read somewhere that you should let garlic sit (after chopping) for 10 minutes so the enzymes get charged up or whatever happens. But the context was for cooking. I'm wondering if it's the same for just taking raw? Also, I hear that when you juice veggies and what not, you SHOULD NOT let them sit as the enzymes will oxidize. Anyone know what's going on here? Why are they different? etc...
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