Director Sun Mengli of the Nutrition Department at the First Hospital of Peking University explains that garlic indeed has many health benefits.
First, the allicin contained in garlic is a powerful killer of bacteria, inhibiting and destroying bacteria such as Staphylococcus and Escherichia coli. It can be used to treat and prevent diseases like bacterial dysentery and whooping cough.
Garlic is also good news for patients with high blood lipids. After eating high-fat foods like sausages and cured meats, the fat content in the blood doubles. If garlic is eaten at the same time, the increase in fat can be curbed.
How to Eat Garlic for Its Bactericidal Effect
Step 1: Eat it raw for the best bactericidal effect: "The reason garlic has such outstanding effects," explains Li Changping, a deputy chief nutritionist at the Nutrition Department of Beijing Hospital, "is because it contains two active substances: alliin and allinase. Once garlic is crushed, these two substances come into contact, forming allicin. Allicin has a strong bactericidal effect, but it quickly becomes ineffective when heated. Therefore, eating raw garlic is more effective for killing bacteria than cooked garlic."
Step 2: Crush it, don't chop it: Therefore, to achieve the best health benefits, it is best to crush garlic into a paste rather than mincing it with a knife. Also, let it sit for 10-15 minutes before consuming, allowing the alliin and allinase to combine in the air to form allicin. Therefore, making raw garlic for cold dishes and using garlic paste mixed with vinegar and a little sesame oil for dumplings are very healthy ways to eat garlic.
Varieties of Garlic to Try
Laba Garlic: A traditional Chinese food, Laba garlic is pickled with vinegar and sugar by northerners to celebrate the Laba Festival. The finished product is light green in color and has a sweet, sour, and spicy flavor that can relieve dry mouth and enhance appetite. Garlic is rich in vitamins, and when combined with acetic acid, it is beneficial to health.
Roasted Garlic: For people with weak constitutions and weak stomachs, cooked garlic, such as roasted garlic, can be eaten in moderation. In the summer, people who enjoy barbecue often roast garlic on a fire and eat it while hot. This roasted garlic has almost no strong odor, tastes like ginkgo nuts, and is very delicious. However, its bactericidal and disinfectant properties are greatly reduced.