How to eat garlic is good for health, raw or cooked? The doctor tells you the correct way to eat garlic.

Garlic is a condiment that many people like to eat. In some places, people like to eat garlic raw. In other places, people like to use garlic for cooking or garlic dishes. Garlic has many health functions. How to eat to play its role? Many people don't know, today we will talk about:

Is garlic better eaten raw or cooked?

People have eaten garlic for thousands of years. Studies at home and abroad have found that garlic and its extracts have certain antibacterial, antiviral and antitumor effects. Although many claims are controversial, it is undeniable that garlic is indeed a healthy condiment.

The nutritional value of garlic is obviously higher than that of onion, ginger and other condiments, but the way of eating garlic is very particular. If you eat garlic directly raw or cooked, the health care function of garlic can't be played well.

The correct way is to mash garlic and let it stand in the air for 10 minute before eating, so that two special substances in garlic, allicin and alliinase, can be effectively combined to produce allicin, which is beneficial to human body.

Eating too much garlic can easily cause gastrointestinal discomfort, especially for people with poor gastrointestinal function or taking medicine. The consumption of garlic should be strictly controlled to avoid enhancing the toxicity of drugs because of eating too much garlic. According to the data given by the World Health Organization, 2-5g of raw garlic is enough every day.

Garlic casserole is easy to produce carcinogens?

There are endless opinions about carcinogens produced by garlic on the Internet. In fact, this statement has long been refuted. Garlic is often heated for a long time in the process of frying, and Maillard reaction does occur to produce acrylamide.

However, the "brown" produced by garlic wok may not necessarily lead to poisoning. Because the amount of acrylamide produced is very limited, you may need to eat thousands of kilograms of garlic at the same time if you want to achieve a lethal dose.

Acrylamide is defined as a Class 2A carcinogen by the International Cancer Center. The evidence of this carcinogen is very limited, and it may only stay in animal experiments, so eating food in iron pots may not necessarily cause cancer.

But in any case, food is often cooked at high temperature for a long time, which is an unhealthy cooking method. Because the nutrients of many foods will be lost, the nutritional value will be greatly reduced.

In order to avoid carcinogens and maximize the nutrition of garlic, raw food is the best choice.

Do you have any questions about how to eat garlic?