Does garlic have to be chopped to eat? What are the benefits?

It is very advantageous for people to consume garlic regularly. However, allicin is not present in whole garlic. When garlic is crushed, allicin is produced.

However, allicin is a highly unstable organosulfur compound, and once heated, the amount of allicin produced is greatly reduced, and cooked garlic contains almost no active allicin. Therefore, the best way to eat garlic is to mash it into a puree, eat it now, and not put it for a long time after pounding, and eat two cloves of garlic raw every day. Patients with eye diseases, eye diseases and frequent fever.

People with hot flashes and night sweats, as well as patients with gastric and duodenal ulcers, ** diseases, and patients with habitual constipation should not or should eat less garlic.

The role of garlic:

1. Anti-inflammatory sterilization: allicin has a strong bactericidal effect, and has a good killing and inhibiting effect on dysentery bacillus, Escherichia coli, typhoid bacillus, Vibrio cholerae and Salmonella in the intestines, tuberculosis bacillus, diphtheria bacillus and staphylococcus in the respiratory tract, mold on **, as well as trichomoniasis, pinworms, etc., so garlic has the reputation of "natural broad-spectrum antibiotic".

2. Regulate 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 decrease in insulin synthesis. Garlic contains more selenium, which has a regulatory effect on the decline of insulin synthesis in the human body, so diabetes.

Eating more garlic can help alleviate the disease.

3. Anti-cancer and anti-cancer: garlic can protect the liver, induce the activity of hepatocyte detoxification enzymes, and 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.

4. Reduce blood lipids and prevent blood clots: Allicin is an effective protective ingredient for cardiovascular disease, and researchers have found that the fat deposits in the inner walls of blood vessels in people who eat garlic for a long time are much lighter than those who do not eat garlic. Garlic can also reduce blood lipids and blood viscosity, anti-platelet aggregation, and cause heart disease, cerebral thrombosis and cerebral hemorrhage.

The risk of seizures is greatly reduced.

5. Delay aging, prevent lead poisoning, and strengthen the brain: regular consumption of garlic can delay aging; Its antioxidant properties are superior to ginseng; Garlic consumption by people who are regularly exposed to lead or who have a tendency to lead poisoning can effectively prevent lead poisoning; Ingredients in garlic and vitamin B1 in the human body

The binding produces "allimine", which promotes and exerts the role of vitamin B1 and strengthens carbohydrates.

Oxidative energy supply provides enough energy for brain cells to make thinking quick.

6. Prevention of arthritis: garlic can "remove rheumatism."

Breaking the cold wind", which has an inhibitory effect on wind-cold damp arthritis.

Count, it must be chopped, and what can be left, the personal taste is different, but its effect can be sterilized. Well, the clear fire belt is a kind of washing and a kind of protection of the liver, so,

Garlic doesn't have to be chopped to eat, it can be eaten directly. After peeling off the skin, you can eat it directly, or you can eat it with a little salt.

Not necessarily. Garlic can be eaten however you want, depending on personal preference. Garlic has the effect of sterilization and disinfection, which is beneficial to the human body.

Hello friend. It's okay to eat garlic with minced garlic or without chopping.

Garlic: Prevents inflammation, prevents coronary heart disease,

Arteriosclerosis and prevention of thrombosis, improve immunity, anti-inflammatory and sterilization, lipid regulation and blood pressure, hypoglycemia, anti-aging effects. Thank you.

Garlic does not have to be chopped before eating, it has many effects, can prevent many cancers, and lower cholesterol.

It's chopped up and eaten to prevent you from eating too spicy, so what about chopping and eating? Its arithmetic will be volatilized, so that it is more effective in fighting cancer.

It doesn't have to be chopped, eating garlic has the effect of sterilization and anti-inflammatory.

If the garlic is cooking, it should be chopped, and it can be marinated to make a sweet and sour flavor.

It works great. Because garlic is pungent, warm, and enters the spleen, it can improve abdominal discomfort such as diarrhea and bloating.

Eating raw garlic contains effective substances such as alliin and acidase, which has health benefits, and it can also play an anti-aging and cholesterol-lowering role.

The health effect is still good, but it is also particularly heartburn, in fact, garlic is not suitable for raw eating, garlic is still suitable for eating with other dishes.

1. Pork. Garlic sprouts and pork are paired together with scattered stir-fry dishes are particularly delicious, pork will be released in the process of stir-frying, and garlic sprouts will become more tender after absorbing the fat of pork, with garlic sprouts and pork as the main raw materials, fried garlic sprouts back to the pot meat is the most popular classic dish in many regions.

2. Eggs. Garlic sprouts with eggs, stir-fried vegetables are also particularly delicious, after the scrambled eggs of garlic sprouts, not only yellow and green, attractive color, and the taste is particularly good, when making garlic sprouts scrambled eggs, you can fry the eggs into blocks in advance, and then cut the garlic sprouts into segments into the pot and fry softly, and then put the scrambled eggs into the pot and fry evenly to eat.

Garlic can be eaten after being chopped and placed for a while, and the garlic will oxidize when it comes into contact with the air and will turn green.

Garlic is highly nutritious: per 100 grams contains grams of water, grams of protein, grams of fat, grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, milligrams of iron, 3 mg of vitamin C. In addition, it contains thiamine, riboflavin, niacin, allicin, citral, as well as trace elements such as selenium and germanium.

Contains volatile oil, the main component of the oil is allicin, which has a bactericidal effect, and is produced by the hydrolysis of alliin contained in garlic by the action of garlic enzyme. It also contains a variety of allyl, propyl and methyl sulfide compounds. Garlic contains "allimine", a substance that is many times more beneficial to the brain than B vitamins.

Usually let children eat more onions and garlic, which can make the growth and development of brain cells more active.

There are many storage methods of garlic, according to the purpose and conditions of storage, hanging storage, stacking, burial, radiation storage, chemical treatment and storage can be used. The details are as follows.

Hanging method: When the garlic is harvested, the garlic to be stored should be strictly selected, and the garlic that is too small, the stems and leaves are rotten, damaged and damp 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. 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.

Stacking method: After the garlic is harvested, remove loose cloves, insect eaten, mildew and injured garlic heads 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.

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.

Allicin of garlic is formed by the slow oxidation of chopped garlic with air, and it does not contain itself, so the answer is that it can be eaten

It is best to eat the garlic after it is cut and left for 10 minutes.

1. The best way to preserve ginger, garlic and shallots is to chop them and put them in a bowl, pack the whole bowl in a food plastic bag, and put it in the refrigerator (not frozen), which can be kept fresh for 1 week to two weeks.

2. The cut ginger and garlic taste is very strong, if it is not sealed when preservation, it will lead to the balance of the buried key and cause the broken end to dry, and put it in a sealed space such as the refrigerator, the spicy liquid buried taste will be all over it, and it is difficult to eliminate. Even if it is stored tightly, the low temperature in the refrigerator can cause the minced garlic to change color and affect the aesthetics of the dish.

3. It is recommended that the minced ginger and garlic that cannot be eaten should be used as soon as possible in the recent recipe, if there is no cutting, it should be spread and dried at home and then saved, and it should not be placed in a plastic bag. Garlic is best stored in a ventilated, dry, dark place, which inhibits its germination. The outer skin should also be kept intact during storage and peeled as you go.

As delicious as garlic is, it should never be consumed in excess, and you should be aware of these issues.

Do not overdose. Garlic is delicious, but don't be too greedy。In the case of a meal, it is enough to eat a few petals. Don't be greedy and cause digestive problems.

It is effective in regulating insulin, preventing arthritis, and promoting the digestion of food. Everyone loves to eat it because it is full of flavor and retains the original flavor and is more nutritious.

Garlic has the effect of sterilization, protecting liver cells, and promoting intestinal peristalsis, and garlic is delicious as a side dish in dishes.

It has the effect of making the noodles more fragrant because the garlic paste is fragrant and makes the noodles firmer and more flavorful when eaten.

In the bulb of garlic contains alliin and alliinase, which are present separately in the bulb. Only by mashing the bulb so that it comes into contact can alliin be broken down by the action of allicin enzyme to produce volatile allicin.

Allicin is a colorless, oily liquid that is heavier than water, has a strong bactericidal ability, and is water-soluble in acidic conditions. When allicin enters the human body, it can react with cysteine in bacteria to form crystalline precipitates, thereby destroying the SH group in sulfur-based derivatives necessary for bacterial growth and endangering the metabolism of bacteria. Therefore, it is best to mash garlic when eating garlic and try to avoid eating alkaline foods at the same time, so as not to affect the sterilization effect.