Allicin is the main source of the pungent taste in garlic. It is normally stored in garlic cloves in the form of alliin and only forms allicin, which has an irritating effect on the gastrointestinal tract, after being crushed under the action of alliinase. Therefore, it is best not to eat raw garlic on an empty stomach, as it can easily damage the gastric mucosa.
The proverb "Onions sting the nose, garlic stings the heart, and green chilies sting the lips" vividly tells us that the human body perceives different sensations after eating different spicy foods. The same "spiciness" is caused by different substances in different foods, and thus their health benefits also vary slightly.
Scrambled eggs with onions
The pungent components of allium vegetables such as onions and scallions are organic sulfides, which are volatile and can irritate the nose and eyes. This is also why people often "cry like rain" when cutting onions. Organic sulfides are water-soluble, so dipping the knife in some water while cutting onions can alleviate the "tearing" symptom. Studies have shown that organic sulfides have antibacterial, anticancer, and anti-inflammatory effects, and can also remove free radicals from the body, providing antioxidant benefits. The content of organic sulfides decreases when onions and scallions are left in the air for too long after being cut or when cooked with high heat. Therefore, the best way to eat allium vegetables is raw or stir-fried for a short time.
Allicin is the main source of the pungent taste in garlic. It is normally stored in garlic cloves in the form of alliin and only forms allicin, which has an irritating effect on the gastrointestinal tract, after being crushed under the action of alliinase. Therefore, it is best not to eat raw garlic on an empty stomach, as it can easily damage the gastric mucosa. Allicin can promote the absorption of vitamin B1 in the human body and has functions such as sterilization, lowering blood lipids, and anticancer. Allicin is also deactivated by heat, so it is best to eat garlic raw. It is better to crush it into a paste and let it sit for 10-15 minutes before eating, which is more conducive to the formation of allicin.
The main pungent substance in chili peppers is capsaicin. It stimulates the oral mucosa and trigeminal nerve, causing a burning pain sensation. Sweetness can cover and interfere with the spicy taste, acidity can neutralize the alkaline capsaicin, and the casein in milk can bind with capsaicin. Therefore, when you feel the heat, dipping in some vinegar, drinking a bowl of iced sweet drink, or drinking a glass of milk can be very helpful. Capsaicin can help the body resist cold and dampness, and also helps reduce the risk of heart disease and atherosclerosis. Chili peppers are best cooked, as raw chili peppers contain a large amount of capsaicin, which may irritate the oral and gastrointestinal mucosa. After heating, the irritation to the gastrointestinal tract will be reduced.
The spiciness of ginger is persistent, constant, yet mild, which is mainly related to gingerol. The boiling point of gingerol is very high, reaching up to 240°C, so after being stir-fried, steamed, and deep-fried, the spiciness of ginger remains. Gingerol can also enhance blood circulation, stimulate gastric juice secretion, and excite the intestines, playing a role in promoting digestion, strengthening the stomach, and increasing appetite. Ginger can be prepared in various ways, and everyone can choose according to their own taste. It should be reminded that rotten ginger will produce safrole, which can easily cause poisoning and degeneration of liver cells, so rotten ginger must be discarded.
When black and white mustard sinigrin in mustard are hydrolyzed, they generate a volatile pungent substance—allyl isothiocyanate, which has a strong irritating effect on the nose. Therefore, it is best not to eat mustard alone; it can be eaten with dumpling vinegar or soy sauce for sushi. Research shows that mustard can inhibit the activity of cancer-causing substances. A study from the University of Illinois suggests that eating broccoli with mustard can enhance its anticancer effect.
Onion fried eggs