Garlic has been used medicinally for thousands of years, and eating it or taking supplements containing garlic extract is often seen as a natural way to lower cholesterol, blood pressure levels and the risk of heart disease. Here are eight tips you need know to eat garlic:
1.Sprouted garlic is with more antioxidant
The researchers found it through experiments, the antioxidant activity of garlic germinated for 5 days was stronger than that of fresh garlic. In addition, sprouted garlic also contains different metabolites, indicating that it produces different substances. Extracts from germinated garlic also protect cells from certain types of damage in laboratory conditions.
2.Eating raw garlic is good for bactericidal effect
In the heating process, the amount of organic sulfide that acts as an antibacterial agent will gradually decrease, the higher temperature, the faster it drops. So, eating cooked garlic cannot kill bacteria very well. Mashed garlic mixed with vegetables in cold dishes, eating dumplings with garlic paste which mixed with vinegar and a small amount of sesame oil is a very healthy way to eat.
3.Better to mash the garlic to eat
Garlic contains alliin and allinase and other effective substances, when they're crushed, they come into contact with each other, thus the formation of a health substance - allantolin allicin. Therefore, garlic had better be mashed into mud to eat, and to put 10 to 15 minutes before eating, so conducive to the formation of allantolin allicin.
4.Add some sugar to protect allicin when you are heating the food oil to fry dish
Cook garlic in a wok without excessive oil temperature, cooking time should not be too long, mash the garlic and put it into the pot, those who like sweet food can add a little sugar, because sugar has a protective effect on garlic allicin, can reduce the heat damage to allicin.
5.Purple garlic is more bacteriostatic than white garlic
According to the color of the garlic skin, it can be divided into pure white garlic, normal white garlic which normally called as purple garlic or red garlic. Purple garlic is more pungent, the active ingredient allantolin allicin is higher in content, the bacteriostatic effect is also more obvious.
6.Solo garlic have much better anti-cancer effect
Solo garlic, also known as single clove garlic, monobulb garlic, single bulb garlic, or pearl garlic, it is the garlic bulb that plant nutrition is insufficient actually, dysplasia, cannot grow much garlic cloves as normal. The pungent taste is unique, has certain medicinal value, the effect of cancer prevention is higher than that of ordinary garlic.
7.Garlic should be kept in the dark place
The fresh new harvest garlic with high moisture, It should be tiled and dried before storage, do not keep them in plastic bags. Garlic is best kept in a ventilated, dry and dark place to inhibits sprout. Storage should also maintain the unbroken of the skin, peel off when need.
8.Do not eat more than 2-3 raw garlic cloves daily
Allicin stimulates the stomach and intestines, in case of eating too much raw garlic, it is easy to cause acute gastritis, long-term excessive consumption is also easy to cause eye discomfort. For people with poor gastrointestinal function, do not eat more than 1 garlic clove per day. The person with good intestines and stomach, had better 2~3 garlic cloves everyday. Liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum, cerebral hemorrhage patients had better not eat garlic.