It is best to eat garlic soaked in vinegar within half a year of brewing. There are no additives in hand-pickled garlic, so the storage time is relatively short, and the shelf life after opening is even shorter. It is best to eat it within half a year after opening. Consume within one month.

Garlic soaked in white vinegar can not only give full play to the effects of garlic itself, but also increase the effects of vinegar. White vinegar and garlic both have bactericidal properties. Garlic soaked in white vinegar. It can enhance human immunity after consumption. Protects against various viral infections. You can eat more during the influenza season. Garlic soaked in white vinegar is beneficial to human digestive function. It can help the digestion and absorption of food and reduce the burden on the gastrointestinal tract.

The garlic soaked in white vinegar again not only removes the spicy taste of garlic, but also reduces the heat of garlic. Because garlic is hot and highly irritating, it is best not to eat garlic for people with strong liver fire. Garlic soaked in vinegar can also be eaten by people with strong liver fire, but they should not eat too much.

Extended information

Effects of soaking garlic in vinegar:

1. It can relieve heat and cold, prevent colds, treat rhinitis, and strengthen the body.

2. Promote digestion: Garlic soaked in vinegar can remove fishy greasiness, avoid toxins, and eliminate redness and swelling. It can also help remove toxic substances from the gastrointestinal tract, stimulate the gastrointestinal mucosa, and accelerate digestion.

3. Maintain sperm activity: Garlic also has the effect of enhancing blood circulation and improving the blood environment, making our heart beat powerfully and maintaining strong energy and abundant physical strength. The creatinine contained in garlic also has an effect on the production of semen, which can greatly increase the number of sperm and maintain sperm activity.

4. Prevent aging: The antioxidant activity of garlic is better than that of ginseng. Regular consumption can delay aging. The combination of allicin and vitamin B1 has the miraculous effect of eliminating fatigue and enhancing physical strength. Garlic for external use can also promote blood circulation in the skin, remove the aging cuticle of the skin, prevent melanin deposition, remove spots and whiten. Vinegar contains a lot of acetic acid, which can also help us dissolve keratinocytes, keep us young, and help improve oily skin.

5. Lower blood lipids and prevent diabetes: Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, quickly reduce blood sugar levels in the body and kill various bacteria that induce diabetes, thereby effectively preventing and treating it. diabetes.

6. Prevent infection: The sulfur-containing compounds in garlic have extremely strong antibacterial and anti-inflammatory effects. They can deal with a variety of cocci, bacilli, fungi and viruses. They are the strongest antibacterial effects among natural plants currently discovered. One kind that can instantly kill typhoid bacilli, dysentery bacilli, influenza viruses, etc.

The bactericidal ability of propylene sulfide in garlic is 1/10 of penicillin. It has a good killing effect on pathogenic bacteria and parasites. It can prevent influenza, prevent wound infections, and treat infectious diseases. effect.

7. Prevent cancer: Garlic can block the synthesis of carcinogens in the body. The most abundant source of organic germanium in daily food is garlic. The combination of organic germanium compounds and some anti-cancer drugs can inhibit local tumors. There is a synergistic effect in terms of growth and prevention of tumor metastasis. Garlic is rich in selenium. Experiments have found that the people with the lowest incidence of cancer are the people with the highest selenium content in their blood.

It should be noted that when soaking garlic in jealousy, you must not eat it on an empty stomach, nor eat too much, otherwise it will easily cause irritation to the eyes and cause vitamin B loss. Absorption is affected.

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