When is the best time to eat raw garlic

In life, some people have the habit of eating raw garlic, because eating raw garlic can fight cancer and kill bacteria and disinfect. However, be careful to avoid excessive consumption, which will cause gastrointestinal irritation. Garlic is also highly irritating and many people find it difficult to eat it. The key is that after eating raw garlic, there will be a taste in the mouth, which is also unacceptable to many people. However, you can find out when is the best time to eat raw garlic.

1. Single garlic is more anti-cancer

Single-headed garlic is now sold in the market. The price is slightly higher than normal garlic, and vendors claim that the nutritional value is higher than that of ordinary garlic.

In fact, single-headed garlic is the result of poor development and malnutrition of garlic. However, because single-headed garlic cannot produce multiple garlic stems, its spicy taste is more unique, and its anti-cancer effect is indeed higher than that of ordinary split-clove garlic, so you can buy single-headed garlic next time you see it.

2. Eating raw has good sterilization effect

The organic sulfides in garlic that have antibacterial effects will gradually decrease during the heating process, and the bactericidal effect will also decrease accordingly. The higher the temperature, the faster the reduction, so eating raw garlic has a better bactericidal effect.

3. Don’t eat too much raw food

Garlic does have certain anti-cancer and therapeutic effects, but its effects should not be exaggerated and garlic should not be consumed in excess. Raw garlic tastes spicy, and allicin has a certain irritation to the stomach and intestines. Excessive consumption can easily cause acute gastritis, especially for people with poor stomachs. Generally, do not eat more than 3 cloves a day. Some patients who are afraid of irritation are better off not eating garlic raw.

4Purple garlic is more antibacterial

Common garlics on the market include white-skinned garlic, purple-skinned garlic, and black-skinned garlic. Compared with white-skinned garlic, purple-skinned garlic is spicier and has a more unique taste. It contains more active ingredients and has better antibacterial effects. If possible, eating purple garlic has more health benefits.

5. Garlic paste is more healthy

Garlic is more bactericidal when eaten raw than when cooked. The most healthy way to eat it raw is to mash it into garlic paste, which will produce allicin which has anti-cancer and health-care effects. Leaving the mashed garlic for 10-15 minutes before eating will be more conducive to the formation of allicin.

6 Sugar Protects Allicin

Allicin will decompose rapidly with high temperature, so when stir-frying garlic, the temperature should not be too high, and the time should not be too long. It is best to add a little sugar to the pot. Sugar can protect allicin and reduce the degree of damage to allicin caused by high temperature.

7 pickled garlic

Pickled garlic is a common food in the north, especially in winter. Laba garlic and sugar garlic are people's favorite ways to eat them, and they are a perfect match when eating dumplings. Although pickled garlic can retain the mineral components in garlic, eliminate the spiciness, have a unique flavor, a fresh taste, and have the effect of relieving greasiness and aiding digestion, its bactericidal effect will be greatly reduced.

8 Remove the odor from the pot

Before cooking, add some minced garlic, which can not only enhance the flavor of the dish, but also remove the fishy smell of fish and meat.

9 Garlic Foods

Garlic can be used as an ingredient in many kinds of food, making the food more flavorful and nutritious. It can be used to make garlic bread, garlic cake, garlic noodles, garlic sausage, garlic wine, etc.