The role of garlic and the precautions for eating garlic

Nowadays, many people are afraid to eat garlic, not because it tastes bad, but because they don’t like the taste. However, garlic has many uses and is worth a try.

Garlic Introduction

Usually when making sauces, we slice garlic or grind it into garlic paste. It is recommended that before adding garlic to make sauces, you must first consider whether the ingredients used in the sauce itself are too diverse. If so, it is best to use garlic paste because it can be evenly mixed with all the ingredients. But when the ingredients are less, use garlic slices or pound them into minced garlic. When dipping in the sauce, you can also taste the delicious garlic slices, which tastes very good.

Garlic can be sliced ​​or ground into paste, and the paste has the strongest spiciness and is suitable for making sauces. The spiciness of whole garlic is very light. Only when the tissue of garlic is broken can the acidic substances contained in it take effect and produce spicy compounds, so the paste of garlic is the spiciest, followed by minced garlic. The richer the ingredients for making sauces, the more the paste of garlic can play a role, and it can evenly blend the garlic flavor into other ingredients. In contrast, if the ingredients of the sauce are simple, minced garlic or minced garlic can be used.

Garlic is a spicy ingredient that goes well with the taste of fish. The more you use, the more fragrant it tastes. It will not make the taste of the fish lighter. Fry it over low heat before using it to reduce the spiciness and make the aroma more obvious. When frying, just fry until browned. If it turns black, it will taste bitter.

When cooking, people always sauté garlic in a pan first to make the dish more fragrant and stimulate appetite. If you add garlic to chili sauce, it will not only increase the aroma but also make the taste richer.

When making the sauce, you can mince or mash the garlic, depending on your personal taste. If you are afraid of the pungent smell, you can also slice it and deep-fry it before using it. If you are worried that the garlic will sprout if you don't use it all, you can grind it into mash first, then freeze it in an ice cube tray, and then take out the required amount of mashed garlic ice cubes for use later, without the need to thaw it.

The production period of Taiwanese garlic is from April to July every year. Garlic has a long shelf life. As long as it is kept dry and placed in a ventilated place, it can be stored for several months. If you are afraid of trouble, you can buy ready-made peeled garlic in the market. After buying it, you can put the peeled garlic into a clean microwave lunch box and then put it in the refrigerator to keep the garlic fresh. If you find that the garlic you bought has already leaked water, you can rinse the garlic under the faucet, then grind it into garlic paste, put it in the upper layer of the refrigerator to freeze, and take it out when you need it. This can extend the shelf life of the garlic. Sliced ​​garlic or ground garlic paste are both good ingredients for making sauces. Here I suggest that the more ingredients you use when making sauces, it is best to use garlic paste, because garlic paste can evenly mix the taste of garlic with all the ingredients. The simpler the ingredients in the sauce, such as garlic soy sauce (which only contains minced garlic, soy sauce and sesame oil), you can use garlic slices or minced garlic, so that you can chew the taste of garlic slices and feel better.

The role of garlic

Sterilization and detoxification

The sulfur compounds in garlic have extremely strong antibacterial and anti-inflammatory effects, and can inhibit and kill a variety of cocci, bacilli, fungi and viruses. It is one of the most powerful antibacterial natural plants discovered so far.

Preventing and treating tumors and cancer

Germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the people with the lowest cancer incidence are those with the highest selenium content in their blood. The National Cancer Organization of the United States believes that garlic ranks first among the plants with the greatest anti-cancer potential in the world.

Detoxification and bowel cleansing to prevent gastrointestinal diseases

Garlic can effectively inhibit and kill Helicobacter pylori and other bacteria and viruses that cause gastrointestinal diseases, remove toxic substances from the stomach and intestines, stimulate the gastrointestinal mucosa, promote appetite, and accelerate digestion. Health News

Lower blood sugar and prevent diabetes

Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, improve the body's glucose tolerance, quickly lower blood sugar levels in the body, and kill various pathogens that induce diabetes due to infection, thereby effectively preventing and treating diabetes.

Prevent and treat cardiovascular and cerebrovascular diseases

Garlic can prevent fat deposition in cardiovascular and cerebrovascular systems, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriolar dilatation, promote vasodilation, regulate blood pressure, increase vascular permeability, thereby inhibiting thrombosis and preventing arteriosclerosis. Eating 2 to 3 cloves of garlic a day is the best and easiest way to lower blood pressure. Garlic can help maintain an appropriate amount of an enzyme in the body to avoid high blood pressure.

Treating skin diseases

Skin tuberculosis, cellulitis, furuncle, carbuncle, erysipelas, scarlet fever, hemolytic streptococcal gangrene, ecthyma, meningococcal infection, staphylococcal disease, suppurative paronychia, oral candidiasis, bronchial and pulmonary candidiasis, gastrointestinal candidiasis, candidal vaginitis, intertriginous candidiasis, candidal endocarditis and meningitis, pulmonary cryptococcosis, cryptococcal meningitis, cutaneous kala-azar, cutaneous amebiasis, trichomoniasis, toxoplasmosis, trypanosomiasis, etc.

Precautions for eating garlic

The therapeutic effect of sprouted garlic is very small.

Garlic can increase the secretion of gastric acid and capsaicin has a stimulating effect. Therefore, people with gastrointestinal diseases, especially gastric ulcers and duodenal ulcers, should not eat garlic.

Traditional Chinese medicine believes that garlic, as a hot medicine, can cause liver and kidney yin deficiency if consumed excessively, leading to symptoms such as dry mouth and decreased vision.

If people with liver disease consume excessive amounts of garlic, it may cause liver dysfunction and worsen their liver disease.

How to buy, store and eat

When buying garlic, you should choose garlic with large heads, tight coating, large and even cloves, strong, spicy and delicious flavor, and thick juice.

At room temperature, place the garlic in a net bag and hang it in a well-ventilated place; the garlic can also be stored in the refrigerator. When storing, do not let the garlic sprout or freeze.

Garlic can be eaten raw or used as a condiment when cooking.

Cooking Notes

Garlic should not be pickled for too long to avoid destroying its effective ingredients.

The capsaicin in garlic is afraid of heat and will decompose quickly when exposed to heat, and its bactericidal effect will decrease accordingly. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.

Garlic has many benefits. I hope that even if you don’t like it, you will eat some in moderation.