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 cut or crushed will form allicin after being left in the air for a period of time. Allicin has many health functions, and can inhibit the growth and reproduction of pathogenic microorganisms such as bacteria, fungi, viruses and parasites, and is 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 stomach cancer, esophageal cancer, colon cancer, prostate cancer, cervical cancer and breast cancer. Garlic has the effects of antioxidation and lowering blood lipid. It can be said that garlic has many benefits.
Does pickled garlic, that is, Laba garlic, still have health care function? Compared with raw garlic, pickled Laba garlic is less irritating to gastrointestinal tract, crisp and refreshing, and its taste can be accepted by more people. In addition, in the pickling process, Laba garlic will produce allicin, which has appetizing, digestive, antibacterial and antioxidant effects. Therefore, pickled garlic is also beneficial to health.
Ph.D. in Nutrition, Zhang Na University.
Regardless of benefits, there are only three ways to eat garlic directly. One is raw, one is pickled and the other is soaked. Then it is used as cooking seasoning and seasoning, but it is not eaten directly.
Garlic is a substance beneficial to human health. Allicin will be lost only when it is heated and rotted, and others will not, but it can make allicin play a better role, or more and better make allicin beneficial to human health. People have many good methods in life, including traditional methods and new scientific methods.
1. Eat raw directly. What we see most is garlic cloves, which are peeled and eaten directly with food. Every noodle restaurant and mutton soup stall in the north is very early, and basically there are garlic cloves for diners to help themselves for free. Even when garlic is several yuan and ten yuan a catty, it is not packaged to protect tourists and ensure free. But this way of eating is wrong. Because garlic is only exposed inside, air oxidation will produce allicin for a few minutes. After allicin in garlic is produced, it not only plays the role of sterilization, insecticidal and detoxification, but also has no unpleasant garlic smell in the mouth after eating. So the correct way to eat garlic is to slice it 10 minutes before eating.
2. Eat after pickling. This is the winter dish of many families in the southern rural mountainous areas, small pickles. Garlic moss was harvested in early summer, and garlic grew well a week later. Garlic that has just come into the market is called new garlic. While the stall that has not lost moisture has just been dug out, peel off the coat, separate the garlic cloves, wash and dry, and knead the salt evenly according to the ratio of 10: 1. After standing for a day and a night, seal the jar, open the jar in winter, and the garlic smells like amber jade. Of course, there are many pickling methods, such as sugar garlic and vinegar garlic.
3. Eat after soaking. 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 preserved, even if it is hung, it will germinate as long as there is a little humidity in the air. When the twelfth lunar month is released, how long the garlic seedlings will be. In the past, many people thought that garlic sprouted and was not delicious, so they threw it away. In fact, germinated garlic is the most nutritious, not to mention scientific truth, which is proved by the fact that beans and peanuts with buds are the best to eat and the most nutritious. The sprouted garlic is catching up with the cold winter, and the soaked garlic is Laba garlic. It has a different taste from wine. The method is very simple, as long as you peel off the leather coat outside and put vinegar in the bottle, you can finish 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 most nutritious garlic, which is very beneficial to human body. At the same time, it can also play the role of sterilization and disinfection, and at the same time, it can inhibit the growth process of cancer cells, which can effectively reduce the risk in the effect of anti-cancer and cancer prevention. Pickled garlic is still good for health. Allicin will only be lost in decay and high temperature, so there is no need to worry about the loss of allicin.
At the same time, allicin has brought many benefits to people's health, but it is inedible to people with poor gastrointestinal function. After all, garlic is an irritating food, and it is this pungent smell that is the source of allicin. So how to eat garlic?
1. Eat raw I believe many people will eat garlic like this in their lives, especially in summer. People often eat garlic while eating braised vegetables. This way of eating can ensure the sterilization effect. But many people peel garlic on the spot and eat it on the spot, but the nutrition will be reduced a lot. You know, garlic can only react with air to produce allicin.
2. This way of eating sugar and garlic is also very common. I believe many people are beginning to pickle sugar and garlic now. Generally, after the garlic is harvested in summer, everyone will prepare the pickled sugar garlic. In this case, garlic will not produce irritating taste, and at the same time it will taste sweeter, which also has many effects on softening blood vessels.
3. Laba garlic When garlic is harvested in autumn, everyone will prepare the pickling process of Laba garlic. Garlic will turn green when pickled with vinegar. In this case, the taste is crisp, and garlic green will be produced, which has many benefits to the human body.
Of course, the nutrition of garlic after germination is still very high, which will have a good effect on nourishing stomach and protecting qi, appetizing and promoting digestion. what do you think?
It is said that pickled garlic can be eaten because the pungent taste of garlic will gradually decrease after oxidation in the pickling process, and it will be sweet and reduce the irritation to the stomach. In addition, garlic will produce something called allicin in the process of pickling, which can help digestion of the stomach. In addition, it can resist bacteria and oxidation, so when we eat pickled garlic, it will be of great benefit to keep healthy.
Pickled garlic is really good for health, but not everyone can eat pickled garlic. Some people eat it, but it is harmful. Who can't eat?
People with gastrointestinal problems should not eat pickled garlic.
For people with gastrointestinal functional problems such as gastritis and gastrointestinal mucosal damage, Lycoris radiata not only has so-called functional effects, but also causes serious irritation to the stomach, thus aggravating the condition?
Usually, our pickled garlic, such as Laba garlic, will produce seed garlic when peeling and air oxidation. This kind of garlic 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 the alkaline digestive juice in the small intestine, only a small part will enter, which is beneficial to the human body.
Sources of allicin:
1858, microbiologist pasteur discovered that garlic has antibacterial effect and was used to treat gangrene in the world war. 1944, American chemist Cavalito extracted a substance with strong pungent smell from garlic, which was called "allicin".
How to eat garlic:
Raw food is very popular in our north. I ate garlic noodles. I went out for a drink and ate with garlic. However, this way of eating is not good. Eating raw food generally has no effect. Generally, allicin can only be formed if it is oxidized after waiting in the air for a period of time.
2 Sugar garlic, sugar garlic, sour and sweet, especially delicious, I don't know if there is any in the south, but we often eat it in the north.
Eating too much sugar and garlic is especially good and effective for softening blood vessels.
(3) Laba garlic: peeled garlic is put into a sealed container, then vinegar is poured in and sealed. Slowly, garlic soaked in vinegar will turn green. The whole body is green, sweet and sour, which is the best with jiaozi. This is good for health.
Pickled garlic is good for health. How to eat garlic in my hometown? What's the function? Tell me, let's communicate.
Garlic is a common condiment in life, which can be used for cooking, cooking and stewing. However, allicin (chemical name is also diallyl disulfide), the effective component in garlic, is not only a condiment, but also the transformation of alliin under the action of alliinase. Some clinical studies show 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, scavenging free radicals, inhibiting the growth of various tumor cells, inducing tumor cell apoptosis and anti-tumor. 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 drug instructions, and are used to prevent and treat acute and chronic bacillary dysentery, enteritis, white cough, fungal infections in lung and digestive tract, candidiasis albicans, cryptococcal meningitis, tuberculosis, etc. According to the drug instructions, 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. The pickled garlic is green as jade and looks very delicious. According to the nature of allicin, the acid is stable, and Laba garlic was originally pickled with vinegar. If allicin still exists after pickling, it may be beneficial to health.
However, personally, although there are so many claims that garlic has various magical effects, I still firmly believe that if it does not reach a certain dose, it may not have so many effects. For us, it is enough to simply eat it as a seasoning or a side dish. As for the other effects of allicin, whether it is so magical or not, let the researchers continue to do experiments to confirm it.
General practitioner's point of view.
Garlic can prevent and reduce the accumulation of arterial fat plaques and prevent heart disease! Patients with hypertension can lower their blood pressure by eating several cloves of garlic soaked in vinegar and drinking two spoonfuls of vinegar juice every morning. It is better to eat garlic raw when it is cooked, but don't eat too much, because it is irritating to your eyes!
No matter what you eat, it is vegetarian, muddy, sweet, sour, bitter, spicy and salty, and you can't be 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 clear the five internal organs, achieve enlightenment, eliminate cold and dampness, eliminate pathogenic factors, eliminate carbuncle and swelling, eliminate symptoms and accumulate meat". Modern medicine has also proved that garlic contains a variety of essential nutrients, including protein, fat, carbohydrates, vitamin C and so on. It has many functions, such as sterilization, anti-inflammation, prevention of cancer and cardiovascular and cerebrovascular diseases, anti-aging, anti-fatigue, brain strengthening and intelligence improvement.
Although the taste and color of Laba garlic have changed (turned green), it has not changed the composition and efficacy of garlic. There is a substance called "alliinase" in garlic, which has a catalytic effect on garlic turning green. 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 such processing, not only the flavor, but also the function and activity of garlic are optimized and improved.
Generally speaking, pickled garlic has the following functions: relieving boredom, removing fishy smell and helping digestion; Induce the activity of liver cell detoxification enzyme and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer; Antioxidant activity is better than ginseng, and it can delay aging if eaten often. 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 understand this problem, we must first understand two problems, that is: 1. The pickling process of Laba garlic? Second, are the nutritional and health components of garlic lost due to pickling?
First, how is Laba garlic preserved?
Laba garlic is a popular traditional snack in the north. Because it is pickled on the eighth day of the twelfth lunar month, it is called Laba garlic, which is a holiday food custom. The pickling material is vinegar. Put the peeled garlic cloves into a sealed jar and other containers, then pour in vinegar, seal the mouth and put it in a cool place. The finished Laba garlic is green, not as spicy as fresh garlic, but slightly spicy and slightly sour.
Second, will garlic lose its nutrition and health care components after being pickled with vinegar?
As we all know, garlic is good for health. It 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. In the process of development, first of all:
(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, will be lost after high temperature or corruption, and it is not easy to lose in an 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, in the curing process, the loss of ingredients is not great. Therefore, since vinegar and garlic are both healthy foods, they are still healthy after pickling, but pickled Laba garlic is not suitable for everyone. In the same way, garlic and vinegar are irritating foods, which are not 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 good to eat it yourself!