It's best to eat garlic raw because cooking can reduce or destroy the benefits of garlic. If you're going to cook it, here's an article below that may be of benefit on how to cook garlic.
If you're going to eat it raw, eat it in salsa everyday or add it to homemade salad dressings. Or pesto, hummus or any type of beans dip. Also if you eat bean burritos often, you could blend the beans making them like refried beans (without oil) and add some raw garlic in there.
I'm thinking also that you could chop up garlic ahead of time and have it ready to use to sprinkle on anything your going to eat whether it's a salad, pasta dish, casserole, a baked potato......whatever.
Also, there's a chemical compound produced when you chop 10 minutes ahead of eating it.
Here's an interesting article I found - how to cook garlic to keep the chemical compounds that are released from chopping as beneficial as eating it raw.
Organosulfur Compounds
Garlic is high in organosulfur compounds, which are believed to be responsible for its aroma, flavor and health benefits. According to the Linus Pauling Institute, organosulfur compounds in garlic act as anti-clotting agents by inhibiting platelet aggregation and may help prevent cardiovascular disease. Researchers also believe these organosulfur compounds may be protective against cancer.
Raw Vs. Cooked: Anticarcinogenic Activity
Heating garlic has been shown to reduce its anticancer properties. Sixty seconds of microwave heating and 45 minutes of oven heating both blocked the anticarcinogenic activity of garlic, according to a study published in 2001 in "The Journal of Nutrition." However, crushing garlic and allowing it to stand for 10 minutes before microwave heating for 60 seconds was found to preserve some of garlic's anticarcinogenic activity.
Raw Vs. Cooked: Anticlotting Effect
Oven baking -- at 200 degrees Celsius -- or boiling for up to 3 minutes did not affect garlic's ability to inhibit platelet aggregation, according to a study published in 2007 in the "Journal of Agricultural and Food Chemistry." Heating for 6 minutes suppressed all anticlotting activity in whole garlic, while crushed garlic showed reduced, but still significant, anti-clotting activity. Heating garlic for more than 10 minutes and microwaving garlic result in no anticlotting effects.
How Cooking Affects Garlic
Crushing garlic releases an enzyme, called alliinase, that causes the formation of allicin. Allicin then breaks down to form the beneficial organosulfur compounds. However, the heat from cooking can inactivate alliinase. Researchers have found that crushing garlic and letting it stand for 10 minutes before cooking allows time for alliinase to work before heat inactivates it. So, the next time you’re making something with garlic, crush it first and add it to the dish toward the end of the cooking time.
http://healthyeating.sfgate.com/health-benefits-raw-garlic-vs-cooked-garlic-6010.html
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