Is it OK to eat garlic while eating meat, and can t you eat garlic when eating meat?

Well, I thought that eating meat without garlic would be less nutritious than half. It's a saying. Expert Analysis:

Although vitamin B1 is abundant in animal meat products, especially lean meat, vitamin B1 stays in the body for a short time and is excreted in small amounts of urine. If you eat some garlic when eating meat, the vitamin B1 in the meat can be combined with the allicin in the garlic, which can increase the content of vitamin B1 by 4-6 times, and can make the vitamin B1 soluble in water to fat-soluble, so as to prolong the residence time of vitamin B1 in the human body. Medical experts have also found in their studies that:

Eating meat and garlic can promote blood circulation, improve the absorption rate of vitamin B1 in the gastrointestinal tract and the utilization rate in the body, and are of great significance to eliminate the fatigue of various organs of the body as soon as possible, enhance physical fitness, and prevent colorectal cancer. Therefore, eating meat and garlic can achieve twice the nutritional effect with half the effort.

Personally, I think that as long as you are not afraid of bad breath, it is good to eat garlic whenever you want, garlic can kill bacteria, and even I won't say how amazing garlic is like Hunan Tai, but eating more garlic is definitely good for the body.

If you eat meat like delicatessen, it is best to pair it with garlic, which can kill bacteria.

Garlic is an essential ingredient when stir-frying.

According to research, lean meat contains a lot of vitamin B, but vitamin B stays in the human body for a short time, and if the body does not have time to absorb it, vitamin B will be excreted in the urine. Garlic contains a unique alliin and alliciase, and when it comes into contact with vitamin B, it produces allicin, which increases the absorption of vitamin B.

Yes. Meat products, especially lean meat, are rich in vitamin B1, and vitamin B1 stays in the human body for a short time, if the body does not have time to absorb it, vitamin B1 will be excreted in the urine.

Garlic contains a unique alliin and alliin enzyme swimming, after contact with vitamin B1, allicin will be produced, and vitamin B1 in meat will combine with allicin to form stable allithiamine, so that the content of vitamin B1 is increased by 4 6 times. Althiamine can also prolong the residence time of vitamin B1 in the human body, improve the absorption rate and utilization rate of vitamin B1 in the gastrointestinal tract.

People who should not eat garlic.

1. Patients with eye diseases.

Garlic has the most pungent taste, and it is clear, through the eyes, and it is easy to cause eye damage. Therefore, when eating garlic, you should pay attention not to make too much light, especially for people with eye diseases, and you must avoid spicy food when you eat garlic.

2. Those who are weak and hot.

The ancients believed that eating more garlic would dissipate people's qi and also dissipate people's blood, so people with poor health and weak qi and blood should pay attention.

People often have the habit of eating garlic when eating meat, and some say that garlic can help the digestion and absorption of meat. There is also a saying that "if you eat meat without garlic, your nutrition will be reduced by half", so should you put garlic when eating meat? In fact, meat and garlic are recognized as scientific food for mandarin ducks.

The various dishes cooked with meat are delicious and nutritious, especially the braised pork and sauced beef, which have a unique flavor. If you eat these delicacies with a few cloves of garlic, it will whet your appetite.

1. The nutritional effect of meat

Around me, there are not a few people who "have no meat and are not happy" when eating, and there are countless people who have to eat meat every day. The nutrients contained in various lean meats are very similar, containing about 20 proteins, 1 15 fats, and 1 inorganic salts. The amount of heat provided by various types of meat varies greatly depending on the amount of fat.

Generally speaking, pork, mutton, and beef are high in saturated fat, and poultry, fish, and rabbit are high in unsaturated fatty acids.

Meat is particularly rich in inorganic salts, especially iron, phosphorus, sodium, potassium, etc., but less calcium. Lean meat is also good for vitamin B1, vitamin B2, vitamin B12, and vitamin PP, among which lean pork is particularly high in vitamin B1.

2. The therapeutic effect of garlic

Garlic is rich in carbohydrates, protein, phosphorus, and B vitamins. and nicotinic acid. According to nutritionists, the content of selenium is the highest in fresh garlic, which contains about 0 276 micrograms per gram of garlic, while the selenium content of ordinary vegetables is only 0 01 micrograms.

Selenium has antioxidant properties and anticancer effects.

The unique spicy smell of garlic can relieve the fishy smell of meat and fish, and increase appetite, and is an indispensable condiment in cooking. Some dishes, such as roasted eggplant, stir-fried beans, stir-fried amaranth, spicy tofu, fish-flavored shredded pork, stir-fried pork liver, sweet and sour pork ribs, braised fish, cold vegetables, etc., do not taste right without garlic. Some local famous foods, such as Shaanxi's jelly, stuffed skin, and Beijing's enema, have no taste without adding garlic juice.

Mutton steamed buns, shabu mutton, etc. are inseparable from sugar and garlic. Although southerners don't like to eat garlic, they still regret using garlic when stir-frying vegetables, and garlic roasted pork ribs have a unique flavor.

At present, garlic is not only widely used as an important food and medicine for epidemic prevention and treatment among the people, but also is refined into antibacterial and anti-inflammatory medicines and health care products, which are deeply loved by the public.

3. Eat meat without garlic, and the nutrition will be reduced by half

There is a folk proverb: "If you eat meat without garlic, your nutrition will be reduced by half." This is not only to say that garlic can increase taste and appetite when eating meat, but also because garlic can make the nutrients in meat more absorbed by the human body, which has a certain scientific reason.

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Garlic contains some special substances, so garlic can not only remove the smell and taste, but also can sterilize some bacteria in the human mouth. But the most common way to use garlic is to add it to some dishes and use it as a condiment.

Garlic is a natural plant antimicrobial. In particular, the allicin contained in purple-skinned garlic has obvious antibacterial and anti-inflammatory effects, which are beneficial for infections of the upper respiratory tract and digestive tract.

Garlic tastes delicious, but it's not insignificant. The main nutrients of garlic are protein, fat, sugar, carotene, vitamins B1, B2, C, crude fiber, calcium, phosphorus, iron and trace elements zinc, copper, magnesium, cobalt, selenium, etc., and contain allicin, allicin and other precious substances.

Allicin will quickly lose its effect when heated, so it should not be cooked for a long time when cooking, and can only be fried quickly over high heat to prevent the active ingredients from being destroyed. In addition, garlic is not the more you eat, the better, you can eat one clove of raw garlic every day, or two or three cloves of cooked garlic, and it is not beneficial to eat more. Garlic is pungent and warm, and excessive consumption will cause deficiency of liver yin and kidney yin, resulting in symptoms such as dry mouth and decreased vision.

If you eat too much garlic for a long time, you will gradually feel blurred vision, obvious loss of vision, tinnitus, dry mouth, lightheadedness, and significant memory loss.

Although many people have a special preference for garlic, thinking that garlic can not only kill bacteria and reduce inflammation, but also strengthen the brain and intellectual, it is okay to eat more, but scientists believe that it is more appropriate to eat a clove of raw garlic every day, if it is cooked garlic to eat two or three cloves, it is enough, and it is not beneficial to eat more. Recently, the SARS epidemic has gradually subsided, but everyone has not dared to relax on prevention, many people have found a variety of ways to improve their immunity, garlic because it can prevent and ** a variety of diseases, it is also considered to be a healthy food, and it is "sought after" by many people, and many people are willing to take the risk of "exporting smoke" to eat garlic. In fact, there is an appropriate amount of any healthy food to eat, scientists believe that it is more appropriate to eat a clove of raw garlic (about 5 grams in weight) every day, if it is cooked garlic to eat two or three cloves, it is not beneficial to eat more.

The benefits of eating garlic are as follows:

1. Garlic is rich in allicin, which has a good killing and inhibiting effect on common cold viruses and pathogenic microorganisms, and eating garlic properly can improve the body's ability to resist colds.

2. It can prevent intestinal infectious diseases, such as dysentery, diarrhea, enteritis, and proper eating garlic inhibits pathogenic bacteria in the intestine through allicin, which has a good benefit in preventing intestinal diseases.

3. It can prevent parasitic diseases, such as hookworm and pinworm, and eating more garlic appropriately has good insecticidal and deworming benefits.

1.Stomach pain, abdominal pain.

Eating too much garlic will cause damage to the gastric mucosa, resulting in stomach pain, abdominal pain and other uncomfortable feelings, so you should not eat too much garlic.

2.Tinnitus and deafness.

Eating too much garlic can aggravate eye diseases, leading to tinnitus, deafness and other symptoms, so for patients with eye diseases, try to eat less or no garlic.

3.Exacerbation of liver disease.

Garlic not only does not play a bactericidal effect on the virus of liver disease, but aggravates the condition even more, so patients with liver disease try to eat less or no garlic. Garlic will have a bactericidal effect, and it can also aggravate the occurrence of liver disease, so everyone should pay attention.

4.Anaemia. Eating too much garlic can also cause or cause anemia, some elements in garlic can reduce the content of red blood cells and hemoglobin in our body, thereby causing anemia, so people with anemia try not to eat garlic. If you eat a lot of garlic, you will have anemia, so you should pay attention to your diet in daily life, and you must not eat too much garlic.

There is no harm, because garlic can not only kill bacteria and reduce inflammation, but also strengthen the brain and intelligence.