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What does garlic bring to us?

What Does Garlic Bring To Us

According to Science China: Garlic is a common condiment in the kitchen. we eat dumplings with garlic, eat noodles with garlic, eat hot pots with garlic, eat roast meat with garlic, and we are incomplete without garlic.

1. Benefits of eating garlic with other foods

People tend to eat meat with garlic because, as the saying goes, “meat without garlic cuts your nutrition in half”. The main reason is that lean meat contains vitamin B1, a water-soluble vitamin that does not last long in the body and is excreted in urine.

Some research shows that if you eat meat with garlic, the vitamin B1 in the meat can combine with the allicin in garlic to form “alliamine”, which changes from water-soluble to fat-soluble, prolonging the residence time in the body and better promoting the absorption and utilization of vitamin B1. Therefore, we can eat foods rich in vitamin B1 with garlic, such as lean meat, liver, eggs, dairy and other foods.

2.Why garlic tastes so pungent?

Garlic tastes pungent because the allicin in it is rapidly generated by the action of allicinase after the garlic is squeezed or cut and broken. Allicin is very spicy and it is not only the bioactive substance of garlic, but also the main ingredient in the flavoring of dishes. However, allicin is unstable in nature. At room temperature, allicin is easily degraded into compounds such as ajoene, and its antibacterial activity is significantly reduced. The antibacterial activity of allicin is completely lost at temperatures greater than 80oC

3.The two treasures of garlic- Allicin and Inulin

If you are afraid of the pungency of garlic, you can sauté it or throw a few in a stew, and it will no longer be pungent when it loses its allicin activity after being heated. Although it no longer has an antibacterial effect, it can supplement us with inulin, which contains 9% to 16% of garlic.

Inulin is a polysaccharide, a soluble dietary fiber and a type of prebiotic, which can promote proliferation of probiotics, inhibit the growth of intestinal spoilage bacteria, improve the intestinal microenvironment and regulate blood sugar levels. In addition, a meta-analysis in 2011 showed that onion vegetables (onions, garlic, shallots, leeks, fine parsnips, etc.) have antibacterial effects on H. pylori and are associated with a reduced risk of gastric cancer, and eating 20 grams of onion vegetables per day can reduce the risk of gastric cancer by 9%, and 20 grams of garlic is equivalent to 3 to 4 cloves.

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4.Eat garlic properly:

While eating a proper amount of garlic is good and safe for your health, this does not mean that eating more is better, especially raw garlic. Eating too much raw garlic can have adverse effects. Eating too much garlic on an empty stomach can cause changes in intestinal flora, gastrointestinal bloating, gastrointestinal dysfunction, as well as weight loss and erythrocytic anemia, and liver and kidney damage. If raw garlic is sliced or crushed and placed on the skin or held in the mouth for too long, it can also lead to blisters, dermatitis and burns. In addition, eating too much raw garlic may irritate the eyes and cause eye irritation. If you like to eat it, a maximum of 3 to 4 cloves per day is sufficient.

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