Researchers have found through experiments that garlic sprouted for five days has stronger antioxidant activity than fresh garlic. Additionally, sprouted garlic contains different metabolites, indicating that it has produced different substances. The extract of sprouted garlic can also protect cells from certain types of damage under laboratory conditions.
Garlic should be crushed
Garlic contains active substances such as alliin and alliinase. When crushed, these substances come into contact with each other, forming allicin, which has health benefits. Therefore, it is best to eat garlic by crushing it into a paste and letting it sit for 10-15 minutes before consumption, which is beneficial for the formation of allicin.
Raw garlic is more effective for sterilization
During the heating process, the content of organic sulfides with antibacterial properties gradually decreases, and the higher the temperature, the faster the decrease. Therefore, cooked garlic does not sterilize as effectively. Using garlic in cold salads or making a garlic paste with a little vinegar and sesame oil for dumplings are very healthy ways to consume it.
Add a little sugar when stir-frying to protect allicin
When stir-frying with garlic, the oil temperature should not be too high, and the cooking time should not be too long. After crushing the garlic and adding it to the pan, those who like a sweet taste can add a little sugar, as sugar has a protective effect on allicin, reducing its degradation at high temperatures.
Purple garlic is more antibacterial than white garlic
Garlic can be divided into categories based on the color of its outer skin, such as white-skinned, purple-skinned, and black-skinned garlic, with white and purple being more common. Compared to white garlic, purple garlic has a spicier taste, a higher content of the active component allicin, and a more significant antibacterial effect.
Single-clove garlic has stronger anti-cancer properties
A single-clove garlic is actually a garlic bulb that, due to insufficient nutrition and poor development, fails to form multiple cloves. It has a unique pungent taste and certain medicinal value, with its anti-cancer effects being higher than that of regular multi-clove garlic.
Garlic should be stored in a dark place
Newly harvested garlic has a relatively high water content. After buying it, you should spread it out to dry before storing it, and do not place it in a plastic bag. It is best to store garlic in a ventilated, dry, and dark place, which can inhibit its sprouting. When storing, the outer skin should also be kept intact, and peeled as needed.
Daily consumption of raw garlic should not exceed 2-3 cloves
Allicin can be irritating to the digestive system. Eating too much raw garlic can easily cause acute gastritis, and long-term excessive consumption can also lead to eye discomfort. For people with poor digestive function, it is best not to exceed one clove per day; for those with good digestive function, 2-3 cloves per day is advisable. Patients with liver disease, non-bacterial diarrhea, eye diseases, stomach ailments, duodenal issues, or cerebral hemorrhage should avoid eating garlic.