Is it moldy to turn white after soaking in water?

Garlic turns white after soaking in water is filial piety, use it to water flowers is very good, is an insecticide, absolutely can not be eaten, can only be used to water flowers.

No. If absorbed.

The color will turn white.

It's not moldy.

It's fuller.

It is a normal reaction that garlic turns white after soaking in water, because it is normal for garlic to turn white after soaking in water, so it is normal for garlic to turn white after soaking in water.

First of all, of course, because the invasion of the fungus is done by hyphae, the hyphae will secrete enzymes to melt the cells little by little, and there will be no mechanical destruction without the release of allicin in large quantities, and secondly, in the long process of mold, a small amount of allicin will also be naturally decomposed, which is not enough to pose a threat to the fungus.

It's moldy when it turns white after soaking in water.

After soaking in water, it is completely possible that it will become moldy, because it has turned white, and this situation is very close to mold, so you must pay attention to ventilation, and then it should be okay to deal with it.

In general, garlic is moldy and cannot be eaten.

Because once the garlic is moldy, it means that the garlic has deteriorated and changed color due to mold growth, and it is likely to produce harmful substances, so the moldy garlic cannot continue to be eaten.

Garlic has a strong inhibitory and killing effect on mold, and is usually mold-free. However, due to improper storage, such as high temperature, dampness, etc., garlic that has been placed for a long time is easy to breed bacteria, and molds that can grow under such conditions are generally very resistant to pesticides. So, moldy garlic is not to be eaten.

Preservation method: 1. Hanging method:

When the garlic is harvested, the garlic to be stored should be carefully selected, and the garlic heads that are too small, the stems and leaves are rotten, damaged and damp are removed, and then spread on the ground to dry, until the stems and leaves become soft and yellow, and the skin of the garlic has dried up. Finally, choose a consistent size of 50 to 100 garlic braids, hang them under a cool, ventilated and sheltered eaves and let them dry for storage.

2. Stacking method: After the garlic is harvested, remove the loose cloves, insect eaten, mildew and injured garlic to avoid rotting in the rain. A week or so, a second release is performed.

This is repeated twice to dry all the garlic, then transfer it to a ventilated place indoors, stack it in a storage warehouse or large bamboo basket, keep it low humidity and cool conditions, and check it frequently.

3. Burial method:

The width of the burial ditch is 1 to 1 meter. In order to avoid decay loss in storage, those garlic without disease and damage should be strictly selected for storage before burial. The burial of garlic is generally covered with chaff, first at the bottom of the ditch to spread a layer of 2 cm thick chaff, then a layer of garlic layer of chaff, layer by layer to about 5 cm from the ground, covered with chaff, do not expose garlic to the air to cause certain sealing conditions, inhibit the respiration of garlic, reduce oxygen content, is conducive to the deposition of carbon dioxide in the storage environment, and provides good conditions for garlic storage.

4. Radiation storage: Radiation treatment is the use of a lethal dose of R-rays 14,000 roentgen to irradiate garlic. When irradiated, R rays passing through the bulb will ionize the water and other substances in the garlic body, producing free radicals or ions, thereby inhibiting metabolism.

This method is easy to operate, has high preservation quality, and can be stored for about 1 to 2 years at room temperature.

5. Chemical treatment and storage: The commonly used chemical agent is Qingxin, whose sodium, potassium and ammonium salts are easily soluble in water and have low toxicity to humans and animals. The method is to dilute the green vegetarian with water 120 to 180 times after the garlic is pumped and one week before harvest, and spray the garlic leaves to inhibit the germination of garlic.

The sprayer used for spraying should be washed after use, and be careful not to spray the garlic seeds, so as not to affect the germination.

In general, garlic cannot be eaten if it is moldy. If the garlic is moldy, it means that the garlic has spoiled and may produce harmful substances, and it cannot be continued to be eaten.

The metabolites of mold are toxic, and although there are no obvious symptoms, they already contain substances that are not good for the body. Eating moldy garlic can cause diarrhea, abdominal pain, nausea, food poisoning, and more.

Moldy food is generally inedible, and the U.S. military will produce some substances, some places are moldy but some places are not moldy, and it is best not to eat them again, and toxic substances will also enter those places that look fine.

No, the metabolites of mold are toxic, and although there are no obvious symptoms, they are not good for the body.

Just like a fruit that has gone bad, don't cut off the bad parts and eat those that don't seem to be bad, but in fact they already contain substances that are not good for the body.

It is recommended not to eat as well.

No, there are many harmful substances in the moldy flora.

Generally, it is best not to eat food after it has become moldy.

Inedible.

Garlic is usually used for disinfection and sterilization, that is to say, it itself has a strong inhibition and killing effect on the presence of mold, so it is usually not moldy.

However, due to improper storage, such as high temperature, or due to moisture, garlic left for a long time is easy to breed bacteria, and molds that can grow under such conditions are generally very resistant to pesticides. Of course, the garlic that causes mold is even more inedible.

Usually moldy foods can cause diarrhea, abdominal pain, nausea, food poisoning, etc.

As long as the garlic cloves themselves are not moldy and discolored, the sprouted garlic is edible.

Garlic contains allicin, which does have the effect of sterilization and cancer prevention, and it is better to be sliced and exposed to the air for 10 minutes before eating. After garlic sprouts, all nutrients are lost, and allicin is no exception. Sprouted garlic is edible, and the sprouts in what environment have little effect.

If you peel off the sprouted garlic, you will see a green sprout of garlic in the middle. When green sprouts emerge from garlic cloves, they become green leafy vegetables.

If you put garlic sprouts on a plate with water, it can not only bring the beauty of greenery to the kitchen, but also replace chopped green onions as a condiment.

Garlic seedlings are planted in the soil and continue to grow, and when the leaves grow, they are called green garlic.

People who are not accustomed to eating garlic cloves can directly eat garlic sprouts, which have more vitamin content than garlic cloves, and also have a certain bactericidal ability.

Further information: Garlic Nutritional Value:

1.Regulates insulin.

In recent years, due to the unreasonable dietary structure of people, the intake of selenium in the human body has decreased, resulting in a decline in insulin synthesis. Garlic contains more selenium, which has a regulatory effect on the decline of insulin synthesis in the human body, so eating more garlic in diabetic patients can help alleviate the condition.

2.Anti-cancer and anti-cancer.

Garlic can protect the liver, induce the activity of hepatocyte detoxification enzymes, and can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. At the same time, elements such as germanium and selenium in garlic also have good inhibition of cancer tumors or anti-cancer effects.

3.Lowers blood lipids and prevents blood clots.

The active ingredient of garlic has obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of thrombosis.

4.Delay aging and prevent lead poisoning.

Regular consumption of garlic can delay aging, and its antioxidant properties are better than ginseng. Garlic consumption by people who are regularly exposed to lead or who are prone to lead poisoning can effectively prevent lead poisoning.

5.Prevent arthritis.

Garlic can "remove rheumatism and break cold wind", and has an inhibitory effect on wind-cold dampoid arthritis.

6.Prevents cancer.

Allicin and its homologues can effectively inhibit the activity of cancer cells, so that they cannot grow and metabolize normally, and eventually lead to the death of cancer cells. In addition, allicin can also activate the phagocytic ability of macrophages and enhance the body's immune function.

7.Anti-inflammatory sterilization.

The allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and sterilizing effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis, and cryptosporidioides infections.

Moldy is the production of mold, although it is not necessarily to eat it to get sick, but it is definitely not good for the body, because moldy food has a certain carcinogenicity, or don't eat it, health is the most important.

I don't know if you're kidding? It should be common sense to tell you seriously that not only garlic, but also any moldy food should not be eaten.

In a head of garlic, a few garlic cloves are moldy, and the garlic cloves that are still white can still be eaten; Garlic cloves are all separate individuals, all have their own garlic skin coating, and fruit or something moldy is different, will not spread, not so exaggerated, I often eat it like this, this is also afraid that I will get obsessive-compulsive disorder, hehe, don't worry, it's okay.

Not only do there are many visible molds on the surface of moldy garlic, but also many highly harmful molds have grown and multiplied in the flesh of the garlic that cannot be seen by the naked eye. In addition, garlic itself is a highly antibacterial food, and if even it grows mold, then who would dare to eat it.

You can't eat moldy food, and if you eat it, you will get sick.

It must not be eaten, after mold, mold will produce some toxins, which is not good for the body.

But of course not, moldy things will be more or less spoiled, it is best not to use it.

Absolutely not. Moldy stuff is generally almost inedible.

It's not a mold like cowpea that's not good for your health.

Of course not, you'll get sick.

Of course not!! That's toxic, good or not!

The opinions of the elderly should still be respected, and try not to quarrel with the elderly. After all, the elderly have more experience, and they are generally not wrong (although it looks a little broken, the structure of the bamboo shoots is relatively fine, and they can't enter the inside of the bamboo shoots, so they can be eaten after cleaning).

If you don't feel at ease, don't eat it, just eat something else, I think this problem is easier to solve.

You don't have to stare at this pot of bamboo shoots so much, you just have to eat something else!

It can be eaten, and mustard greens are pickled like this.

Pickles are available, wash them and then burn them.

Poria cocos has a sticky and slippery feeling after being moistened with water, not necessarily moldy, check whether it is deteriorated and moldy before soaking in water, so that you can better judge.

This is moldy, you can soak it in water and remove the moldy spots, you can still eat it, you don't have dry kelp.

The quantity is not large, you can not eat it, and eat less moldy things.

It is usable when I wash it well.

No, moldy stuff is useless in your exposure to the sun. The toxins in it are still there. Very damaging to the liver. There is a risk of cancer. Don't let the small be the big one. Next time, buy less or save better.

Your fat sea, moldy, it's better to throw it away, moldy things generally can't be eaten, or use it as fertilizer, it's better not to eat it, if you want to eat it, go buy fresh food, go to the pharmacy to buy that.

Glass is easy to mold if it is in a damp place for a long time, and it doesn't matter if it is moldy, it should be dealt with in time.

If it is extended, it will be oxidized, which means that it cannot be removed with any good product, and I will give you a recommendation.

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