The latest information on whether garlic is better eaten raw or cooked

Garlic is best eaten raw, while cooked garlic loses a lot of nutrients and main effects.

First of all, the allicin contained in garlic is a powerful killer of bacteria, which has an inhibition and killing effect on staphylococcus, Escherichia coli, etc., in order to prevent bacterial dysentery, whooping cough and other diseases.

Garlic is also a boon for people with hyperlipidemia. High-fat foods such as sausages and bacon will increase exponentially after eating, and if garlic is eaten at the same time, the rising trend of fat will be curbed.

The reason why garlic has such a great effect is because it contains two effective substances, alliin and allinote. Once the garlic is crushed, they come into contact with each other, resulting in the formation of allicin. Allicin has a strong bactericidal effect, but allicin will quickly lose its effect when heated, so eating raw garlic has a better bactericidal effect than cooked garlic.

Therefore, for the best health benefits, it is better to mash garlic into a puree than to cut it with a knife. And the mashed garlic should be put for 10 to 15 minutes first, so that alliin and alliin enzyme combine in the air to produce allicin before eating. Therefore, it is very healthy to eat garlic raw cold dishes at home, and garlic paste mixed with vinegar and a small amount of sesame oil when eating dumplings.

Traditional food in our country: the garlic pickled in vinegar and sugar by the northerners during the Laba Festival, the finished garlic is light green, and the taste is sweet and sour, which can relieve dry mouth and enhance appetite. Garlic is rich in vitamins, which are good for health when combined with acetic acid.

For people with weak constitution and weak stomach and intestines, you can eat some cooked garlic such as roasted garlic appropriately. People who eat barbecue in the summer love to roast garlic on the stove and eat it hot. This kind of burnt garlic has almost no smell, and it tastes like ginkgo seeds, and it tastes very good, but the sterilization and disinfection effect of this garlic is greatly reduced.

After slicing and leaving for 15 minutes, it is better to eat it raw.

The sterilization effect will be better when eaten raw, like.

1. Garlic is high in nutritional value when eaten raw.

Generally speaking, garlic is better to eat raw than cooked, because garlic contains a special allicin component, which is not seen in fresh or cooked garlic, and fresh garlic only contains alliin. Only after slicing or chopping allicin is catalyzed by alliin formation, so it is recommended to leave garlic for about ten minutes when eating, at this time the nutrition of garlic is the highest, so it is better to eat garlic raw.

21. Sterilization.

Garlic is rich in sulfide, and it can play a good role in antibacterial and anti-inflammatory effects when eaten after being cooked, especially for some cocci, fungi, viruses, etc.

2. Lower blood sugar.

Garlic can promote the secretion of insulin, and increase the absorption of glucose by tissue cells, which can quickly increase the content of glucose in the human body, and can well regulate the content of blood sugar, so as to effectively control blood sugar.

3. Prevention of cardiovascular and cerebrovascular diseases.

Eating raw garlic can well prevent fat precipitation in some cardiovascular and cerebrovascular vessels, so as to induce and promote the fat metabolism of cell tissues, and significantly increase the lytic activity of fibrin, so as to promote the relaxation of blood vessels, increase the permeability of blood vessels, and have a good preventive and control effect on some cardiovascular and cerebrovascular diseases.

4. Prevent colds.

Garlic contains propylene sulfide, a capsaicin that has a good inhibitory effect on some pathogens and parasites, so it can play a role in preventing colds.

5. Anti-aging.

Garlic also has an anti-aging effect, because it contains some antioxidant substances comparable to vitamin C and E, which can play a good antioxidant role.

Garlic is best eaten raw! Because the capsaicin in garlic is afraid of heat, it will decompose quickly after heat, and its bactericidal effect will be greatly reduced, therefore, it is recommended to eat raw garlic. In addition, there are some suggestions for eating garlic for your reference:

1.Garlic can be eaten raw, mashed and eaten, simmered, decoctioned, or pounded for external application, sliced and burned acupuncture points. 2.

The germinated garlic has little therapeutic effect, and the pickled garlic should not be marinated for too long, so as not to destroy the active ingredients. 3.Add some minced garlic before the dish is ripe to add some flavor to the dish.

4.Add some garlic pieces when roasting fish and meat, which can relieve the smell and remove the odor. 5.

Add some crushed garlic to the coleslaw to make it more spicy. 6.Mix sesame oil, soy sauce, etc. with garlic paste and use it for dipping when eating cold noodles and dumplings.

Garlic has a strong therapeutic effect: garlic has a pungent taste, warm nature, and enters the spleen, stomach and lung meridians; It can eliminate food in temperature, stagnate qi, warm the spleen and stomach, eliminate accumulation, detoxify, and kill insects; It is mainly used for the treatment of food and drink stagnation, cold pain in the abdomen, swelling and fullness, diarrhea, dysentery, malaria, whooping cough, carbuncle swelling and poison, vitbald sores, snake bites, hookworms, pinworms and other diseases.

Oh. Is garlic better eaten raw or cooked?

Garlic is still better eaten raw.

The results of epidemiology, animal experiments and laboratory tests have proved that garlic has certain hypolipidemic, hypoglycemic, antibacterial, antioxidant and anticancer effects. However, some experts believe that garlic can play its role in disease prevention when eaten raw.

According to a report in the American Journal of Nutritional Science, the pharmacological activity of garlic will be greatly reduced after high temperature heating. Researchers believe that garlic contains a variety of allyl sulfides, among which allyl hemitranine is a water-soluble sulfur-containing amino acid, which is likely to be the material basis for a variety of pharmacological effects of garlic. Studies have shown that when garlic is microwaved for more than 30 seconds, the activity of its bioactive substances decreases by 90%.

For example, alliinase activates when garlic is crushed or chopped and rapidly converts alliin to allicin. Allicin is considered to be one of the most important bioactive substances in garlic. If you microwave the garlic for 60 seconds, this enzyme will be completely destroyed.

When alliin is inactivated, allicin and its derivatives cannot be formed. If boiled at 100 degrees Celsius for 20 minutes, garlic will also lose its antifungal, antioxidant and anti-cancer effects.

Is it better to eat garlic raw or cooked.

Is it better to eat garlic raw or cooked.

Allicin is not tolerant to high heat, and its nutrients are easily destroyed when cooked, so as to reduce the effect of sterilization and cancer prevention, so it is better to eat garlic raw.

Fresh garlic will sprout or dry up naturally in early spring, and it is impossible to eat fresh garlic all year round, even in garlic-producing areas. Therefore, it can be pickled to make sweet and sour garlic or salted garlic, but the medicinal effect of pickled garlic is slightly less.

Those who eat garlic for the first time can also mash garlic into garlic paste, add soy sauce or sesame oil, etc., adjust cold dishes, first adapt to the taste of garlic, and gradually change the habit of not eating raw garlic.