aacandid;42549 wrote: Because rutabaga is so high in GI, if we cook it will the antifungal properties be gone?
No, you don’t need to eat rutabaga raw. You can bake it, boil it, or grill it. You can even chop it up and add it to a vegetable soup mix. I enjoy it most when it’s sliced it about a quarter of an inch thick, brush it with olive oil, add salt, and bake it in the oven. The antifungal properties will still be potent enough to cause some die-off in the majority of cases, especially if you’ve never had it before. So be careful about how much you eat the first time.