Introduction: In the hot summer, garlic has become an indispensable food on the dining table. It is rich in trace elements such as iron and selenium, as well as beneficial components like organic sulfides, which can kill bacteria, lower cholesterol in the body, inhibit cancer, and prevent the occurrence of diabetes, hypertension, and cardiovascular diseases. Besides these, there are a few more things you must know about garlic.
Mashing it for health benefits.
Garlic contains active substances like 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 mashed into a paste, and let it sit for 10-15 minutes before consuming to facilitate the formation of allicin.
Raw garlic is more effective for sterilization.
During the heating process, the content of organic sulfides, which have antibacterial effects, gradually decreases. The higher the temperature, the faster the decrease. Therefore, cooked garlic does not sterilize as effectively. Using garlic in cold salads or mixing mashed garlic with a little vinegar and sesame oil for dumplings are very healthy ways to eat it.
Add a little sugar when sautéing to protect allicin.
When sautéing garlic with oil, the 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 destruction by high temperatures.
Purple-skinned garlic is more antibacterial than white-skinned.
Garlic can be classified by the color of its outer skin into white-skinned, purple-skinned, black-skinned, etc., with white-skinned and purple-skinned being more common. Compared to white-skinned garlic, purple-skinned garlic has a spicier taste, a higher content of the active component allicin, and a more significant antibacterial effect.
Single-clove garlic is more anti-cancer.
A single-clove garlic is actually a garlic bulb that, due to insufficient nutrients and poor development, cannot produce multiple cloves. It has a unique pungent taste and certain medicinal value, and its anti-cancer effect is higher than that of regular multi-clove garlic.
Store in a dark place.
Freshly harvested garlic has a higher water content. After buying it home, it should be laid flat to dry before storage, and not placed in a plastic bag. Garlic is best stored in a ventilated, dry, and dark place to inhibit sprouting. When storing, the outer skin should also be kept intact, and peeled as needed.
Daily raw consumption should not exceed 2-3 cloves.
Allicin can be irritating to the gastrointestinal tract. Eating too much raw garlic can easily cause acute gastritis, and long-term excessive consumption can also easily lead to eye discomfort. For people with poor gastrointestinal function, it is best not to exceed 1 clove per day; for those with good gastrointestinal function, 2-3 cloves per day is best. Patients with liver disease, non-bacterial diarrhea, eye diseases, stomach diseases, duodenal issues, or cerebral hemorrhage should not eat garlic.