Garlic and meat: a nutritional power duo.

Introduction: "Eating meat without garlic is like losing half the nutrition." This dietary proverb about eating meat is widely circulated in folk culture. Is garlic really that magical? Is it necessary to eat garlic with meat?

One theory suggests that garlic can neutralize harmful components in meat, transform fats, and promote the absorption of its protein, so it's best to eat garlic with meat. Wang Xingguo points out that this statement is an exaggeration and a misunderstanding of garlic's functions. Meat is rich in protein, fatty acids, and minerals, but garlic does not contain components that promote the digestion and breakdown of these nutrients.

Garlic and Apple Roasted Shrimp

However, "Eating meat without garlic is like losing half the nutrition" is not entirely baseless. Because lean meat is still an important source of B vitamins for us, and garlic can increase the absorption rate of vitamin B1 in meat. Vitamin B1 was the first B vitamin to be discovered. It is closely related to the function of the nervous system. A deficiency can lead to a depressed mood and slow thinking; a severe deficiency can cause peripheral neuritis, such as beriberi, and also increases the risk of sudden heart attacks. There is also research showing that supplementing with vitamin B1 can improve postpartum depression.

Garlic Chicken Wings

Nutritional surveys show that the intake of vitamin B1 among Chinese residents is decreasing. It's worth noting that it stays in the human body for a very short time and is easily excreted with feces. Garlic contains alliin and alliinase. When garlic is crushed, these two substances come into contact with each other to form the garlic allicin we know. Allicin can bind with vitamin B1 in meat. This not only increases the absorption rate of vitamin B1 but also changes its water-soluble nature to a fat-soluble one, thereby prolonging its time in the human body. Therefore, more scientifically speaking, "eating meat without garlic" means "less absorption of vitamin B1."

Garlic Sautéed with Preserved Pork

In addition to promoting the absorption of vitamin B1, allicin itself also has functions such as lowering blood lipids and fighting cancer. Besides, eating some garlic with meat can also reduce the greasy feeling. Therefore, it is recommended that when you eat meat, you might as well chew a few cloves of garlic. It should be reminded that garlic is best eaten raw because allicin quickly loses its effect when heated, and it also becomes ineffective if it's too salty. However, it is worth emphasizing: the spiciness of garlic can irritate the gastric mucosa, so patients with gastric ulcers and acute or chronic gastritis had better not eat it.

Braised Pork Intestines with Garlic