Why does eating too much raw garlic feel less spicy when eating?

If you eat too much raw garlic, you feel that it is not so spicy when you eat it again, and that is because you have adapted to that spicy feeling, so it will not taste so spicy.

Why do I eat too much raw garlic, I feel that I am not so spicy in eating, and my sense of taste is numb, and I don't feel it anymore when I eat more.

Because I am used to the taste of raw garlic, just like eating too much chili, my taste will change, and I will not feel spicy when I get used to the spicy taste and then eat spicy.

The main thing is to get used to,. There are also different varieties of garlic, and its taste will naturally be different, and the degree of spiciness will also vary.

After the taste buds of the tongue slowly get used to it, it doesn't taste so spicy.

It should be that your taste nerve center has been paralyzed by garlic, and the abbreviation has become accustomed to it.

Because garlic contains a large amount of allicin, allicin has a strong garlic flavor and spicy taste, so raw garlic is spicier and spicier the more you eat.

The more you eat raw garlic, the spicier it becomes, because it adds up. Eat less at the beginning, and the cells can still bear it. The further back you go, the more you accumulate.

Eventually, it will become heartburn.

Eating garlic will always have a little taste, pay attention to observing, maybe after eating, he rinsed his mouth quickly, so that the taste will not be there.

Or if you eat chewing gum, it will have no taste.

I'll tell you. Garlic is rich in allicin, and it is allicin that gives garlic its unusually spicy taste. Eating too much raw can cause damage to the mucous membranes of the mouth and gastrointestinal tract.

Chili peppers contain capsaicin, which are two different chemicals from allicin, so they have a different taste.

By the way, our garlic in Sheyang County, Jiangsu Province, has the heaviest pungent taste in the country!

I don't know if you've been taught?

I'm a technician at the garlic lichen storage. I have studied garlic very much!

There is a volatile plant antibiotic in raw garlic - allicin, which can kill many pathogenic bacteria, such as gastrointestinal diseases, suppuration, ulcerative stomatitis, etc. Someone once did such an experiment, putting a small clove of raw garlic in the mouth and chewing it can kill all the bacteria in the mouth. In addition, eating raw garlic also has the effect of helping digestion and promoting appetite.

If the garlic is cooked, the allicin will volatilize due to heat as it cooks. In this way, it will not play the role of sterilization and disease. As for the taste in the mouth, just chew a little dry tea and it will be eliminated.