Eat too much sweet and sour garlic

Sweet and sour garlic is a kind of garlic we developed. This kind of garlic is not particularly spicy and very delicious. Eating some during meals can help stimulate the appetite. Chinese medicine believes that eating sweet and sour garlic regularly can help lower our blood lipids and blood sugar. The pickling method of sweet and sour garlic is very simple. You only need to add sugar and vinegar. So what will happen if you eat too much sweet and sour garlic?

Benefits of eating sweet and sour garlic: Traditional Chinese medicine believes that sweet and sour garlic has the effect of avoiding poison and can eliminate redness and swelling on the human body. Garlic is originally a spicy food. Eating too much of it can easily cause liver fire. However, the candied garlic soaked with white vinegar and sugar not only reduces the spiciness of garlic, but also moderates its spicy and hot nature. Therefore, even people with yin deficiency and excess fire can eat some. Especially when eating meat foods that are high in fat, eating some sweet and sour garlic can not only remove the greasiness, but also promote the body's digestion and absorption. The disadvantages of eating sweet and sour garlic: If you eat garlic excessively for a long time (whether sweet and sour garlic or ordinary garlic), especially for patients with eye diseases, it will cause frequent fever, blurred vision, significantly decreased vision, tinnitus, dry mouth, heavy head and light feet, and significantly decreased memory. This is the consequence of long-term consumption of garlic, so there is a saying among the people that "garlic has a hundred benefits but harms the eyes."

Nowadays, people are becoming more and more knowledgeable about food and self-care. In the past, many people would directly take health supplements, but now people like to make their own "health supplements". Among them, sweet and sour garlic is a very famous one. Because sweet and sour garlic can promote metabolism and delay aging, many people of a certain age will pickle sweet and sour garlic themselves. However, in the pickling process, they may generally miss some details, and as a result, the pickled sweet and sour garlic does not have the desired effect.

There are "3 precautions" that must be kept in mind, and you must not be careless when making sweet and sour garlic at home. She has been using this method for many years.

1. Ratio of sweet and sour

During the pickling process, the ratio of sugar and sour is generally 4:1. Many people may put more sugar and less vinegar when pickling. The sweet and sour garlic pickled in this way will not be crispy or flavorful at all. Some people like to add a lot of vinegar and less sugar. Sweet and sour garlic tastes too sour and is not particularly refreshing. It is easy to cause gastrointestinal discomfort after eating it.

2. Clean roots

My grandmother believes that because there is a lot of dirt at the roots of garlic, it is best to clean the roots of garlic before pickling, or remove the roots directly, so as to reduce contamination of the roots. If the roots are not clean, bacteria will easily grow during the pickling process, causing the garlic to go bad and cause acid reflux. This kind of sweet and sour garlic is not recommended for consumption because it contains toxic substances.

3. Don’t add saccharin

Many people choose saccharin when pickling sweet and sour garlic because they or their family members like the sweet and sour taste but think that white sugar or brown sugar is a bit bland. This is a wrong approach because saccharin can promote the formation of nitrite during the pickling process. Therefore, saccharin generally has a negative effect during the pickling process, so it is recommended not to add saccharin.