Is pickled garlic still beneficial to health?

besides drinking laba porridge, pickling laba garlic is also one of the important customs in many places.

The ingredient of Laba garlic is garlic. Garlic is rich in nutrients, including sugars, lipids, vitamins and minerals, and also contains a variety of sulfur-containing compounds, such as alliin and γ-glutamyl -s- allyl cysteine. Garlic after being cut or crushed will form allicin after being left in the air for a period of time. Allicin has many health benefits, which can inhibit the growth and reproduction of pathogenic microorganisms such as bacteria, fungi, viruses and parasites, and is also known as "natural antibiotics". Allicin also helps to inhibit the growth and proliferation of tumor cells. Regular consumption of garlic can reduce the risk of gastric cancer, esophageal cancer, colon cancer, prostate cancer, cervical cancer and breast cancer. Garlic has the function of antioxidation, and also has the effect of reducing blood lipid. It can be said that garlic has many benefits.

Does the pickled garlic, namely Laba garlic, still have health benefits? Compared with raw garlic, pickled Laba garlic has less stimulation to gastrointestinal tract, is crisp and refreshing, and its taste can be accepted by more people. In addition, in the process of pickling Laba garlic, allicin will be produced, which has the functions of appetizing, helping digestion, antibacterial and antioxidant. Therefore, pickled garlic is also beneficial to health.

Zhang Na, Ph.D. in Nutrition

Regardless of whether it is beneficial or not, there are only three ways to eat garlic directly. One is raw, the other is pickled and the other is soaked. Then it is eaten as cooking seasoning and seasoning, but it is not eaten directly.

Garlic is a substance that is beneficial to human health. Allicin will be lost only when it is exposed to high temperature and rotting, while others will not. However, there are many good methods in life, including traditional methods and new scientific methods, to make allicin play a better role, or more and better to make allicin beneficial to human health.

1. eat it raw. We see the most garlic cloves, peel off the leather and eat them directly with the food. Every small noodle restaurant and mutton soup in the north stands early, and basically there are garlic cloves for diners to help themselves for free. Even when the garlic is several yuan and ten yuan a catty, it is not packed to protect the tourists and guarantee free. But this way of eating is wrong. Because garlic is only exposed inside, allicin will be produced after several minutes of air oxidation. After allicin in garlic is produced, it not only plays the role of sterilization, disinfestation and detoxification, but also has no unpleasant garlic smell in the mouth after eating. Therefore, the correct way to eat garlic is to slice it and leave it for 1 minutes before eating.

1. eat after pickling. This is a winter dish for many families in rural mountainous areas in the south, small pickles. Garlic moss is harvested in early summer, and garlic grows well a week later. Garlic just listed is called new garlic. Take advantage of the stall that has just been dug up and has not lost its moisture, peel off the coat, separate the garlic cloves, wash them with water and dry them, knead the salt evenly according to the ratio of 1:1, put them in the jar for a day and a night, and put them in the jar for sealing. The garlic cloves are like amber and jade, which is eye-catching and delicious, and excellent with wine. Of course, there are many pickling methods, such as sugar garlic and vinegar garlic.

3. soak and eat. The typical one is Laba garlic. Garlic begins to sprout in autumn, which is the planting season. At this time, no matter how it is kept, even if it is hung, it will germinate as long as there is a little humidity in the air. When it is put in the twelfth lunar month, how long the garlic sprouts will be. In the past, many people thought that garlic sprouted and it was not delicious, so they threw it away. In fact, germinated garlic is the most nutritious, not to mention scientific truth, beans and peanuts are the most delicious and nutritious with buds, which is proof. The sprouted garlic is catching up with the cold winter, and it is Laba garlic when it is soaked. It has a different taste with wine. The method is as simple as peeling off the outer leather coat, filling the bottle with vinegar and eating it in a week. The soaked garlic is green and eye-catching and delicious.

I believe everyone knows the nutrition of garlic, which contains all kinds of minerals and vitamins necessary for human body. At the same time, allicin is the highest nutrition in garlic, which is very beneficial to human body. At the same time, it can also play a role in sterilization and sterilization, and at the same time, it can also inhibit the growth process of cancer cells, which can effectively reduce the risk in the effect of anti-cancer and cancer prevention. The pickled garlic is still good for health. Allicin will only be lost when it is rotting and at high temperature, so you don't have to worry about the loss of allicin.

At the same time, allicin brings many benefits to people's health, but it can't be eaten by people with poor gastrointestinal function. After all, garlic is an irritating food, and it is this irritating smell that is the source of allicin. So how to eat garlic? 1. eat raw

I believe that many people will eat garlic like this in life, especially in summer, when they eat braised vegetables, they often eat garlic, which can ensure the sterilization and sterilization effect. However, many people peel garlic on the spot and eat it on the spot, but in this case, the nutrition will be reduced a lot. It is necessary to know that garlic can only react to produce allicin after exposure to air.

2. Sugar garlic

This way of eating is also very common. I believe many people have started to pickle sugar garlic now. Generally, after the summer garlic harvest, everyone will prepare for the pickling of sugar garlic. In this case, garlic will not produce irritating taste, and at the same time, it will be more sweet in taste, which also has a lot of effects on softening blood vessels. 3. Laba garlic

Generally, when garlic is harvested in autumn, everyone will prepare for the pickling process of Laba garlic. By pickling with vinegar as raw material, garlic will turn green. In this case, the taste is very crisp, and garlic green will also be produced, which will bring many benefits to the human body.

Of course, the nutrition of garlic is still very high after germination, which will have a good effect on nourishing stomach and protecting qi, appetizing and digesting. What do you think?

It is said that the pickled garlic can be eaten, because after being oxidized in the process of salting, the spicy taste of garlic will gradually decrease, and it will have a sweet taste, which will also reduce the irritation to the stomach. In addition, garlic will also produce something called allicin during the salting process, which can help the digestion of the stomach, in addition, it can also be antibacterial and antioxidant, so when we eat pickled garlic, it will be healthy.

pickled garlic is really good for health, but not everyone can eat pickled garlic, and some people eat it. Who can't eat?

people with gastrointestinal function problems can't eat pickled garlic

people with gastrointestinal function problems such as gastritis and gastrointestinal mucosal injury, Lycoris radiata will not produce the so-called functional curative effect, but also cause serious irritation to the stomach, thus aggravating the disease?

Usually, our pickled garlic, such as Laba garlic, will produce kind of garlic when it is peeled and oxidized with air. This kind of garlic element is good for the body and can soften blood vessels. A small intake of allicin is not enough, but a large intake is needed. Because the allicin in the pickled garlic we eat will be neutralized by alkaline digestive juice in the small intestine, only a small part will enter, which is beneficial to the human body.

Origin of allicin:

In 1858, microbiologist Pasteur discovered that garlic has antibacterial effect, and it was used to treat gangrene in the world war. In 1944, American chemist Cavallito extracted a substance with strong pungent smell from garlic, which was called "allicin".

How to eat garlic:

① Eat it raw, which is very popular in our north. I ate noodles with garlic. I went out for a drink and ate it with garlic. However, this kind of eating method is not good. Eating raw food generally has no effect. Generally, allicin will only be formed after waiting in the air for a while and oxidation occurs.

② Sugar garlic, which is sour and sweet, is especially delicious. I don't know if it is available in the south, but we often eat it in the north.

Eating too much sugar and garlic is especially good for softening blood vessels.

③ Laba garlic: peel garlic and put it in a sealed container, then pour vinegar, and seal it. Slowly, garlic soaked in vinegar will turn green. The whole body is green, sweet and sour, and it is the best with jiaozi. It is good for health.

Pickled garlic is good for health. How do you eat garlic in your hometown and what is its function? Tell me, let's communicate.

Garlic is a common condiment in life, which can be used in cooking, cooking and stewing. But besides being used as a condiment, allicin (chemical name is also diallyl disulfide), an effective component in garlic, is produced by the transformation of alliin under the action of alliinase. Some clinical studies have shown that allicin (extracted from crushed raw garlic) has the functions of killing bacteria and fungi, resisting bacteria and diminishing inflammation. In addition, some studies believe that allicin has the effects of antioxidation, eliminating free radicals, inhibiting the growth of various tumor cells and inducing tumor cells to apoptosis and resist tumors. At present, there are also allicin capsules and allicin injections produced by pharmaceutical companies, which are suitable for deep fungal and bacterial infections according to the instructions of the drugs, and are used to prevent and treat acute and chronic bacillary dysentery and enteritis, white cough, fungal infections in the lungs and digestive tract, candidiasis albicans, cryptococcal meningitis, tuberculosis, etc. It is mentioned in the drug instructions that allicin can inhibit the growth of bacteria and fungi. And there are all kinds of allicin health products on the market.

I checked the stability of allicin by the way. Allicin is volatile, unstable to heat and stable to acid. Pickled Laba garlic is a famous snack in the north, which is mostly pickled with vinegar. After pickled, garlic is jade-like and green, and looks very delicious. According to the nature of allicin, the acid is stable, and Laba garlic is originally pickled with vinegar. If allicin still exists after pickling, it may have a beneficial effect on health.

However, personally, although there are so many claims that garlic has various magical effects at present, I still firmly believe that it may not have so many effects if it does not reach a certain dose. It is enough for us to simply eat it as a seasoning or a side dish. As for the other effects of allicin, whether they are so magical or not, let the researchers continue to do experiments to confirm them.

opinions from general practitioners.

Garlic can prevent and reduce the aggregation of arterial fat plaque, which can prevent heart disease! Hypertensive patients eat a few cloves of garlic soaked in vinegar every morning and drink two spoonfuls of vinegar juice, which can lower their blood pressure. Garlic cooked is not as good as raw, but you should not eat too much, because it is irritating to the eyes!

No matter what you eat, you should be vegetarian, muddy, sweet, sour, bitter, salty and not extreme. According to your own needs, a reasonable diet is healthy.

The most famous pickled garlic is Laba garlic.

Garlic itself is a healthy plant. Compendium of Materia Medica records: "It can dredge the five internal organs, reach the orifices, eliminate cold and dampness, eliminate evil, eliminate carbuncle and swelling, and eliminate symptoms and accumulate meat". Modern medicine has also proved that garlic contains a variety of essential nutrients, including protein, fat, carbohydrates, vitamin C, etc. It has many functions, such as sterilization and anti-inflammation, prevention of cancer and cardiovascular and cerebrovascular diseases, anti-aging, anti-fatigue, brain strengthening and intelligence improvement.

Although Laba garlic has changed in taste and color (turned green), it has not changed the composition and efficacy of garlic. There is a substance called "alliinase" in garlic, which plays a catalytic role in the greening of garlic. The green pigment of Laba garlic is actually composed of a synthetic blue pigment and a post-production yellow pigment. Therefore, pickled garlic is more beneficial to health. Laba garlic has higher antioxidant activity and greater anti-aging effect than ordinary garlic. After garlic is processed in this way, not only the flavor is optimized, but also the function and activity are optimized and improved.

Generally speaking, the pickled garlic has the following functions: relieving boredom, removing fishy smell and helping digestion; Inducing the activity of liver cell detoxification enzyme, blocking the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer; Antioxidant activity is better than ginseng, and regular eating can delay aging; The bactericidal ability can reach one tenth of that of penicillin, and it has a good killing effect on pathogenic bacteria and parasites; It can prevent influenza and prevent wound infection.

Is pickled garlic still healthy? For example, before we want to know this question, we should understand two questions, that is: first, the pickling process of Laba garlic? Second, are the nutrition and health care components of garlic lost by pickling?

first, how is laba garlic preserved?

Laba garlic is a traditional snack popular in the north. Because it is preserved on the eighth day of the twelfth lunar month, it is called Laba garlic, which is a holiday food custom. Pickling raw material is vinegar. Put peeled garlic cloves in a sealed jar and other containers, then pour vinegar, seal the mouth and put it in a cold place. The finished Laba garlic is green in color, not as spicy as fresh garlic, but slightly spicy and sour.

second, does garlic lose its nutrition and health components after being pickled in vinegar?

garlic is known to be beneficial to health, which not only contains basic nutrients, such as protein, sugar, B vitamins, vitamin C, calcium, phosphorus, potassium and other minerals, but also contains organic sulfur compound-allicin, which mainly plays a role in sterilization and enhancing immunity. Moreover, in the process of development, firstly,

(1) Water-soluble vitamin C and vitamin B are relatively stable in acidic environment, and the loss can be ignored;

(2) Allicin, an organic sulfur compound, can be lost after high temperature or corruption, and it is not easy to lose in acidic environment.

From the above, garlic is beneficial to human health, and acetic acid, the main component of vinegar, is also beneficial to human health. Moreover, during the pickling process, there is little loss of components. Therefore, since vinegar and garlic are both healthy foods, they are still beneficial to health after pickling, except that pickled Laba garlic is not suitable for everyone. Similarly, both garlic and vinegar are irritating foods, which are suitable for some people with bad stomach and digestive tract diseases. Although Laba garlic is less irritating than fresh garlic, it should be noted that it is beneficial to eat it for yourself!