Why does eating noodles without garlic taste less than half?

"Eating noodles is not just garlic, but the taste is less than half" refers to the important position of garlic in eating noodles. Garlic is pungent, which can stimulate the glands in the mouth to secrete more saliva, so that the population can produce saliva and promote digestion. Take a bite of garlic, roll up and down in your mouth with strong and smooth noodles, smell the chopped green onion, savor the sweet sauce on the tip of your tongue and savor the taste of food. Northerners have deeper feelings than southerners.

Garlic is rich in allicin, which is a broad-spectrum antibacterial agent with many biological functions such as anti-inflammatory, blood pressure lowering and blood lipid lowering. It also has the advantages of strong sterilization, tumor and cancer prevention, blood sugar reduction, diabetes prevention, cardiovascular and cerebrovascular diseases prevention, cold prevention, fatigue resistance and anti-aging. Therefore, there is also a saying in Gaoling that "eating noodles without garlic will reduce nutrition by half".

Pharmacological effects of garlic;

(1) has broad-spectrum antibacterial, bactericidal, anti-inflammatory effects and strong antiviral ability, among which allicin, the active ingredient, has been used in clinic in medicine.

(2) Improve immune function and resist tumor. Functional components such as sulfur-containing organic compounds in garlic can not only inhibit the synthesis of nitrosamines in vivo, but also directly kill swollen cancer cells.

(3) Protecting cardiovascular system: anti-hyperlipidemia and arteriosclerosis, anti-platelet aggregation, enhancing fibrinolytic activity, dilating blood vessels and lowering blood pressure.

(4) Activating cells, promoting energy production, accelerating metabolism, dilating blood vessels, improving blood circulation and relieving fatigue.

(5) Protect the liver, regulate blood sugar level, reduce blood viscosity and prevent thrombosis. Garlic not only has unique pharmacological activity, but also has no allergic reaction, side effects and toxicity. It has become one of the important health foods and has great development potential in the field of biomedicine.