It is known that it is healthy for people to eat garlic usually. These benefits come from garlicin. Garlicin, as one of broad spectrum antibiotic application, has many efficacies, such as antiphlogosis, hypotensive effect, hypolipidemic effect, Inhibit platelet aggregation, cancer prevention, besides, It is able to improve body immunity.
However, it is very particular about eating garlic. Not all eating ways can make the garlicin take effect. If you do not eat garlic in incorrect, unscientific way, the garlicin cannot take effect, no matter how much garlic you eat. Garlicin generation is required a procedure and essential condition. Only when these requirements were completed, Garlicin can take effect in body for health.
First, Garlicin lives in garlic as Garlic acid. When garlic acid meets oxygen，It will be generated with the help of alliinase. So, In order to make garlic generate alliinase, you’d better eat raw garlic as possible as you can, if you do not feel uncomfortable with your stomach. Second, it is better to be triturated or cut into slices with exposure to atmosphere about 10 to 20 minutes before eating. The purpose is to make the garlic to be oxidized and generate garlicin with alliinase. Usually, about 3 or 5 pieces of garlic is enough for one day.
Bayu people love hotpot, half cooked dishes most. But there is no any discomfort with them. It all depends
on the garlic effects. Because everyone have a bowl of dip whose the most important part is garlic. Half cooked dishes will be disinfected with it before eating. People in north love eating garlic, especially when they are eating dumplings; they love to make a dip with the mixture of mashed garlic, soy sauce, vinegar, and sesame oil. This is the most scientific and effective way to eat garlic.
Only when we master the correct eating garlic way, we can enjoy the care given by garlic.
Why is garlic so popular?
Recently, when mother clean the kitchen, she found there are a pile of garlic with green buds. The garlic, which becomes wizened, is prepared for inflation of prices. During 2000, Garlic price changed every day. How expensive it is. I had to think over how much garlic should be taken, when I cook broccoli with mashed garlic and catfish with garlic. So, As long as I found the garlic sales promotion, I bought a lot. I can put more garlic into the pan, as cooking chicken. Fortunately, the garlic inflation of prices was not appeared again. So, these garlic was forgot totally.
However, The garlic with green buds was not through into ash-bin. Mother found two foam boxes, filled it with soil, and planted these garlic in. I did not expect them to grow new garlic. One or two garlic bolt would be appreciated.
We have to admit that garlic is used in the eastern and western dishes. Allium of Liliaceae possess character, green onion, garlic and chives has different flavor. It is hard to imagine that It was used as a quelite by both the eastern and the western. It was bought to Europe at ancient Egypt and ancient Rome. There are a garlic clay sculpture was found in the first Method LaoYi mahath gaza’s tomb. It looks like a cylinder circled by something like petal. If these garlic clay sculpture cannot prove the long garlic history with human beings. There are six garlic were found in another pharaoh’s tomb. It can prove that the garlic has been lived with human beings for 4000 years at least.
However, we don’t know how this kind of piquancy food was started to serve on table. There is an saying that garlic was used as a medical, then it was used in some kind of magical way, such as help dead pharaoh keep away from evil living beings. In the middle ages, Garlic was taken as a weapon to fight with vampire. Whether garlic can take the ideal defense effect? There is only one point can be confirmed. Garlic is a kind of food indeed. It did not prevent archaeologist to study, pharaoh’s coffin and mummy were exhibited in museum thousands miles away.
Respectively Speaking, The garlic has a simple identity in Asia’s history. At Western Han Dynasty, Zhanqian brought back several garlic from the western regions. No one can image that garlic, originally called as Husuan, was introduced into quelite, and become popular in Asia. Garlic takes in all of the food, from Xinjiang cold dish to Guangzhou dried scallop, and from north to south. Even in A square inch place, Garlic can be found.
The garlic, brought back by Zhangqian, is named as garlic. People would ask, if there is any rocambole. Yes. Nowadays, rocambole is used as the main material to do pickles. But it was called as onion. When I first met it in Yunnan university dining room, I took it as tang suan. When I bit into it, the taste seems like the milk with soy sauce. Truly speaking, I did not feel repelled with these two tastes, but the mixed tastes of these two seem strange. So, this close encounter with rocambole is ended with it in ash-in.
Where does the piquancy come from? It is easy to find garlic relatives in the hills, since there are about 1250 alliums. But their taste is gentle. In the open, we always can find Mountain garlic, Allium mairei and alliummongolicum and so on. But when biting pieces of them, I cannot be attracted by their taste.
If you pay attention, you can find that the seasonings on our tables have their own specific irritant tastes. Chili is hot, pepper is numb, and aniseed cardamom strange taste. Besides, Garlic is popular in both the western and eastern for its specific taste.
Although people like the pungency of garlic, People do not know where it comes from. When German scientist put mincing garlic into a high temperature and high pressure place, garlic essential oil was get. And later, American Cavalito gets better oil—allicin by alcohol. It makes a mark on eating garlic people for these are rich in sulfur elements of small molecules.
Garlic is kind of strange thing. When it is not be touched, it looks like very gentle. But, Even though you get garlic’s coat off, the pungency will not be brought out. But once you mull it over, the spicy juice will splash out and flow into your esophagus. “Ginger makes mouse hot, garlic makes heart hot,” the old saying in Yunnan is true. How is the essential oil hidden in garlic?
The riddle was uncovered after 100 years of successful garlic oil extraction. The garlic smell was actually sealed in the colorless and odorless garlic allin (scientific name is S-allyl-cysteine sulfoxide, also called S-allyl-allin). Once the garlic cells are destructed, they will decompose and produce allicin under the action of a special protein. In the final analysis, our hot feeling is just the defense of garlic. It is surprised for garlic that human beings like “punished” feeling in the mouth. Even though the special odor may crush the good atmosphere under the moon and flowers, it is difficult to abandon garlic. It may be a way of seeking stimulation to chew garlic before dating.
In this area of finding reason for eating, “stimulation” is really too pale for the reason of healthily chewing garlic. We can’t wait to give nutritional and functional labels to each food, even the garlic also can’t avoid this custom.
However, garlic is really our reliable antibacterial master. Bacteria, fungi, and parasites are all its enemies. Eating several cloves of garlic almost is my experience when dining out. The garlic even is acclaimed as “penicillin out of the soil”. Every time when we eat out, father who believes garlic can kill bacteria always force me to eat some garlic cloves.
It is true that garlicin can inhibit bacteria to breed. Garlicin can dive into the bacterial cell to control the bacteria to intake glycine and glutamic acid and finally make bacteria die of hunger. But it is rather different to completely substitute antibiotics. It is just a legend to kill flu bacteria with galicin diluted100 thousand times which spreads on line.
Of course, in addition to satisfy the taste buds, people also believe that garlic has many additional functions. Every summer grandma would gently cover the skin bitten by the mosquito or insect with garlic juice. At this time, I would feel I became a cold food. But allicin stimulation can’t keep long time, I still felt itchy. It was good that mosquito really no longer bit me, for they apparently don’t like the smell.
Preventing Itch is possible, but it really isn’t honest to impose new function. It is said that garlic prices in 2011 rose sharply because of its new utility—fight H1N1 virus. But so far, there is no evidence that garlic can fight the virus, and garlic hasn’t become the materials of synthesis tamiflu like aniseed. And the development of garlic health products just starts, so it is not necessary to scramble garlic in the kitchen. In fact, the success of controlling garlic’s sleeping is behind the price rise.
Sleeping garlic is alive. After two weeks of harvest, it will spout. In winter the head of garlic almost will have a green sprout, even in such a cold day, so it is not easy to keep garlic asleep.
According to the traditional custom, garlic needs soaking on lunar December 8. The original objective is not to take its delicious tastes. If not soaked, people have to eat garlic bolt. The treatment method obviously can’t satisfy the demand of keeping fresh garlic, so a wide various methods of inhibition of garlic germination appeared: directly placed in the cold storage, and deceive garlic sprouts with low temperature to let them sleep; or directly kill garlic sprouts before germinating by irradiation; or “dress up” into the raw material of synthetic RNA with chemical medicine maleic hydrazide which sneaks in garlic sprouts, hinder the synthesis of RNA, and interfere with the growth of the sprout. These ways can’t be operated by a farmer but the trick of the garlic traders. We can say that the technology of restraining garlic sprout floods the garlic profits smoothly into the mouth of financial predators and the income garlic farmers get is less than 2 yuan per catty when the price in the market is 5-6 yuan per catty.
Thinking about it, I can’t help missing the budding garlic. When the garlic is harvested next year, can my garlic cooked catfish have more several cloves of new garlic?
Although we couldn’t restrain garlic budding at home, but the garlic stored is always to deal with. Soaking garlic is a convenient and economical way. Immersed for a few days later, the clove will gradually turn green from white. When mother first soaked garlic, she deserted the two jars of green garlic into the trash can. Actually at that time we needn’t to panic. It is the amino acids in garlic transforming into yellow and blue pigment. It is more interesting that only garlic after low temperature treatment can have such a change. And new garlic and the garlic stored in high temperature won’t change color. In this term, the soaked La Ba garlic on La Ba Festival has solid scientific basis. The La Ba garlic soaked in vinegar can be eaten until the appearance of new garlic next year.
A tip enclosed with the article—Can tea remove the garlic smell?
Tea is really a good choice. Experiments show that tea polyphenols can react with sulfur compounds so as to reduce bad breath caused by eating garlic. However, this kind of method needs consume large amounts of tea polyphenols. So compared with drinking tea, it is more convenient to chew some tea leaves. Of course, you can go to brush teeth or chew a gum if the situation allows
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برچسبها: How to Eat Garlic Effectively and Correctly, Related Posts, چگونه به خوردن سیر به طور موثر و به درستی
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