The effects and benefits of cooked garlic

Garlic is a food we often eat. It has a relatively high nutritional value, and it especially has anti-inflammatory and bactericidal effects. It can play a very good effect in preventing intestinal diseases. Garlic can be eaten raw or cooked, and it has very good effects, such as bactericidal effects and the effect of preventing intestinal diseases. Through investigation, it was found that in terms of raw and cooked garlic, it can be said that the effect of eating garlic raw is better.

The effects and benefits of cooked garlic

Garlic is rich in vitamins and a large number of trace elements. High temperature can help release the nutrients in garlic, which can help the body absorb nutrients better. Roasted garlic can help release some irritants, which can reduce damage to the stomach. Garlic combined with air at high temperature can produce a lot of nutrients to help the body prevent cancer. Therefore, it is best to cook garlic before eating it. In addition, people with poor stomachs are advised not to eat it often, otherwise it will cause discomfort.

Cooked garlic still has a bactericidal effect, but it is not as effective as raw garlic. Garlic contains many nutrients such as protein, fat, sugar, vitamins and minerals, and is a rare health care medicine. Eating cooked garlic regularly can promote appetite, aid digestion, and remove meat stagnation. Eating garlic regularly can also prevent atherosclerosis, lower cholesterol, and lower blood sugar and blood pressure.

Garlic is better eaten raw

Experts at the Garlic Research Institute believe that the reason why garlic has such excellent effects is because it contains two effective substances: alliin and allinase. Alliin and allinase each stay quietly in the cells of fresh garlic. Once the garlic is crushed, they will come into contact with each other and form a colorless, oily liquid - allicin. Allicin has a strong bactericidal effect. After entering the human body, it can react with the cysteine ​​of bacteria to form a crystalline precipitate, destroying the SH group in the sulfhydryl amino group necessary for the bacteria, causing metabolic disorders in the bacteria, making them unable to reproduce and grow.

However, allicin quickly loses its effect when exposed to heat, so garlic is best eaten raw. Garlic is not only afraid of heat, but also afraid of salt. It will lose its effect when encountering salt. Therefore, if you want to achieve the best health care effect, it is best to mash the garlic into a paste rather than cutting it into minced garlic with a knife. It should be left for 10-15 minutes to allow alliin and alliinase to combine in the air to produce allicin before eating.

Garlic can be mixed with meat filling to make spring rolls, meat buns, wontons, etc. It can also be made into garlic braised pork and garlic bread. Germany also has garlic ice cream, garlic jam and garlic schnapps, which are not only healthy but also taste good. Garlic oil extracted from allicin is also very healthy and can be spread on bread or used as cooking oil.