The modern medical research of

garlic

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modern medical research has confirmed that garlic contains more than 100 kinds of medicinal and health care ingredients, including 43 kinds of sulfur-containing volatiles, 13 kinds of sulfurized sulfite (such as allicin), 9 kinds of amino acids, 8 kinds of peptides, 12 kinds of glycosides and 11 kinds of enzymes. In addition, alliin is a unique ingredient of garlic. When it enters the blood, allicin becomes allicin. Even if diluted by 100000 times, alliin can still kill typhoid bacillus, dysentery bacilli and influenza virus in an instant. Allicin combined with vitamin B1 can produce garlic thiamine, which can eliminate fatigue and enhance physical strength.

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garlic contains creatinine, which is an indispensable component to participate in muscle activities. It also plays an important role in the production of semen, which can greatly increase the number of sperm. The so-called vigorous eating garlic means this. Garlic can also promote metabolism, reduce the content of cholesterol and triglyceride, and has the effect of lowering blood pressure and blood sugar, so it has certain curative effect on hypertension, hyperlipidemia, arteriosclerosis and diabetes.

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garlic can promote the blood circulation of skin, remove the aged cuticle, soften the skin and enhance its elasticity. It can also prevent sunlight, melanin deposition, remove spots and whiten. Studies at home and abroad have proved that garlic can cut off the synthesis of nitrosamine carcinogens in vivo. So far, its anti-cancer effect is in more than 40 kinds of vegetables and fruits, arranged in pyramid, garlic is located at the top of the tower. Among more than 100 kinds of components, dozens of them have their own anticancer effect.

garlic how to eat the best?

garlic how to eat the best? Eating the most healthy

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garlic can not only disinfect and sterilize, but also appetizer and help digestion. When garlic is crushed, alliin and alliinase in garlic will react to produce allicin, which is the main source of garlic’s unique pungent flavor. In addition, the trace element selenium in garlic is also very good for the body. The research shows that selenium has auxiliary anti-cancer effect. The allicin can be effectively retained when garlic is eaten raw.

garlic how to eat the best? Barbecue to remove the spicy

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cumin garlic and charcoal fired garlic are burnt outside and tender inside. The taste is fragrant and soft. The roasted garlic has almost no pungent taste and will not stink after eating. It is very popular with young people. However, after high-temperature barbecue, allicin in garlic disappeared, lost its bactericidal effect, but could retain its mineral components. When barbecue, must take garlic skin barbecue, and the fire cannot be too strong, otherwise easy to burn garlic, produce carcinogen.

garlic how to eat the best? When stewing and eating

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stewed meat dishes, many people will habitually put a few garlic to the odor. The best way is: first stir garlic, then stir fry with other ingredients, and then stew with water. This can not only effectively remove the smell of food materials, but also the allicin in garlic has been decomposed, not spicy, even sweet taste. This is because the pungent allicin is converted into sweet sulfur compounds, which increase the fresh sweetness of the soup. At this time, garlic is used as a condiment, without considering the loss of vitamins after a long stew.

garlic how to eat the best? The fermented black garlic has a good taste. After the fermentation of

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garlic, the moisture content of garlic will be reduced by about 50%, the sugar and amino acids will be significantly increased, and the content of vitamin B will also be increased. The color of fermented garlic changes from white to black because of the Maillard reaction after long-term fermentation and heat preservation. At this time, the allicin has been degraded, and the polysaccharide fructose and other components are decomposed to produce fructose, which enhances the sweetness. Therefore, the taste of black garlic is soft and sweet, and it is no longer spicy. People who are afraid of irritation can also eat it, let alone have a breath.

garlic how to eat the best? It is very rare to eat garlic in the south, but in the north, it is a very traditional way to eat. Laba garlic and sweet and sour garlic are popular. Pickled, can retain all mineral components in garlic, and to a large extent eliminate the pungency of garlic, but its bactericidal effect will be reduced compared with raw garlic. When making sweet and sour garlic, brewing vinegar should be used. If a little sugar is added, the taste will be more delicious. Laba garlic will turn green after soaking, which is harmless to human body and has certain antioxidant effect. Both of them have the functions of relieving greasy and promoting digestion, which are suitable for meat.

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