What are the benefits and disadvantages of laba garlic?

The benefits of eating laba garlic.

Garlic not only contains protein, vitamins and minerals, but also contains a bactericide with wide antibacterial and low toxicity, so it has the reputation of "penicillin growing in the ground". Eating garlic regularly can prevent diseases such as enteritis, dysentery, cerebral bleeding, colds, tracheitis and whooping cough. Vinegar:

Appetizing and absorbent. According to relevant information, vinegar contains proteins, fats, inorganic salts, vitamins and fungicides. Vinegar can be appetizing, increase the acidity of gastric juice, make the food easy to digest, dissolve the minerals in the food, so that these minerals can be absorbed and utilized by the human body, give full play to the role of the food eaten in the body, and have the effect of disinfection and sterilization.

Disadvantages of Laba garlic.

Eating too much will produce anti-drug enzymes, which will make people mentally exhausted.

This pickled garlic is more than soaked on the eighth day of the lunar month, because the temperature of this season is very suitable, so it is called Laba garlic. The amount of vinegar and sugar is OK.

Appropriately transformed, but not too large. Eating some laba garlic often in winter is good for people's body, not only sterilizing, but also detoxifying. The finished garlic is pale green and has a sweet and sour taste, which is very delicious. Eating dumplings is even more beautiful.

This vinegar and garlic method has always been a home remedy for high blood pressure, and it is said to be a home remedy, just for the regular injections and prescription drugs in the hospital, in fact, this folk recipe has been passed down to this day, is known to everyone, and it is no longer a secret.

Nowadays, no matter which book on dietary therapy and dietary supplements related to health preservation, most of them introduce this recipe. It is said that it can not only be used to lower blood pressure, but also to lower blood sugar and blood lipids, and soften blood vessels.

However, this home remedy is only for the elderly or special people with high blood pressure and other diseases, young people who do not have this kind of disease do not need to be so difficult with themselves, but if it is just a matter of personal taste and hobic, and the dosage is not too large, there is no need to worry too much, because there is no obvious adverse reaction or ***, as long as it is taken quantitatively and regularly, there is no problem.

Laba garlic is not poisonous, garlic is rich in vitamins, combined with acetic acid has the effect of health and reticulation, but eating too much will produce anti-body enzymes, which will make people mentally tired.

Benefits: Relieve greasy and fishy, help digestion;

2. It can also induce the activity of hepatocyte detoxification enzymes, which can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer.

3. The antioxidant activity of laba garlic is better than that of ginseng, and regular consumption can delay aging, 4. People who are often exposed to lead or have a tendency to lead poisoning can effectively prevent and treat lead poisoning.

5. In addition, Laba garlic also contains a kind of capsaicin called propylene sulfide, whose bactericidal ability can reach 1 10 of penicillin, which has a good killing effect on pathogenic bacteria and parasites.

6. It can prevent influenza, prevent wound infection, infectious diseases and deworming.

Disadvantages: It is best to eat less garlic if you have a bad stomach, eating too much can cause gastritis, stomach indigestion, etc.

Eating laba garlic often has a certain health effect, it is sweet and sour, garlic fragrant and not spicy, has the effect of relieving greasy and fishy, and helping digestion. Induce the activity of hepatocyte detoxification enzymes, block the synthesis of nitrosamine carcinogens, and prevent the occurrence of cancer. The antioxidant activity is better than that of ginseng, and regular consumption can delay aging.

Pickled Laba garlic is a traditional snack of the Han nationality mainly popular in the north, especially in North China, and is a festival food custom of Laba Festival. On the eighth day of the lunar month, garlic is soaked. In fact, the ingredients are very simple, which is vinegar and garlic cloves.

The method is also very simple, put the peeled garlic cloves in a container that can be sealed, such as jars and bottles.

Then pour in the vinegar, seal and put in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green all over, like jade jasper. North China arrives on the eighth day of the lunar month, the atmosphere of the New Year is a day by day, and most of the regions in North China have the custom of soaking garlic in vinegar on the eighth day of the lunar month, which is called Laba garlic.

The production of China's traditional delicacy "Laba garlic" will produce green pigment. Many families in China have the tradition of making "Laba garlic", peeling, washing, peeling the garlic in the month of Laba, pouring rice vinegar, sealing it in a small altar, and opening it on Chinese New Year's Eve to make a verdant and pleasant, garlic-fragrant and delicious "Laba garlic". There is no sunlight in the production process of "Laba garlic", and the green color produced is not chlorophyll, but allicin green.

Laba tofu. Laba tofu is one of the traditional snacks of the Han nationality in Yixian County, Anhui Province, and it is a festival food custom. On the eve of the Spring Festival, on the eighth day of the lunar month, every household has to dry tofu, and the folk will call this kind of dried tofu "Laba tofu".

On the eve of the Spring Festival, on the eighth day of the lunar month, every household has to dry tofu, and the folk will call this kind of dried tofu "Laba tofu". The production method is to make tofu with high-quality yellow soybeans, and cut into round or square pieces, then smear with salt water, dig a small hole in the middle of the upper part, put in an appropriate amount of salt, and slowly roast and dry under the mild winter sun, so that the salt is gradually inhaled, and the water is gradually dried, that is, Laba tofu.

The color of the finished product is yellow and smooth like jade, the entrance is soft, the taste is salty and sweet, fragrant and fresh. If ingredients such as dried shrimp are added during drying, the taste will be better. "Laba Tofu" is usually hung in a ventilated place with a straw rope to dry, picked when eating, and can generally be dried for three months without deterioration and taste.

It can be eaten on its own, stir-fried and stewed with meat. When entertaining VIPs, Yixian people also carve them into animals and flowers, pour sesame oil, mix with onions, ginger and garlic and other condiments, and match them into cold dishes, which become a delicacy for wine banquets.

Laba garlic is a special dish of Laba Festival, with a unique taste and color. According to the old time, Laba garlic should be soaked on Laba on this day, and when it comes to breaking five, it is eaten with various kinds of dumplings. After soaking in vinegar, Laba garlic will change its original white color to become verdant and green, and its garlic aroma is better than before, and it has a unique flavor.

1. Rice vinegar should be used for Laba garlic, the rice vinegar is light in color, the color of the soaked garlic is the same, orange and green, the taste is moderately sour and spicy, and the aroma is strong and slightly sweet.

2. Efficacy and function of laba garlic.

1) Relieve greasy and eliminate food.

Laba garlic is made of rice vinegar and garlic, which has a sour and spicy taste, and has a good anti-greasy and fishy effect and helps digestion when used to accompany meals. Moreover, vinegar can also make the secretion of gastric juice flourish and increase appetite.

2) Regulates blood sugar.

Garlic contains more selenium, which has a regulatory effect on the decline of insulin synthesis in the human body, so the consumption of laba garlic also has the effect of regulating and lowering blood sugar, which can prevent and assist hyperglycemia diseases.

3) Prevention of cardiovascular and cerebrovascular diseases.

The active ingredients such as allicin contained in garlic can prevent fat deposition in cardiovascular and cerebrovascular vessels, induce fat metabolism in tissues, significantly increase fibrinolytic activity, reduce cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase the degree of expansion of arterioles, promote vasodilation, regulate blood pressure, increase the permeability of blood vessels, thereby inhibiting the formation of thrombosis and preventing arteriosclerosis. Moreover, vinegar can soften blood vessels and reduce cholesterol, which is a good remedy for cardiovascular and cerebrovascular patients such as hypertension.

4) Antibacterial and anti-inflammatory.

Garlic contains about 2 allicin, its bactericidal ability is 1 10 of penicillin, and has obvious inhibition and killing effect on a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid fever, paratyphoid, Mycobacterium tuberculosis and Vibrio cholerae. It can also kill a more variety of pathogenic fungi and hookworms, pinworms, and trichomoniasis. And vinegar, like garlic, has a powerful bactericidal effect.

Consumption of laba garlic can also prevent food poisoning.