First of all, allicin contained in garlic is a powerful killer of bacteria, which can inhibit and kill staphylococcus and Escherichia coli, so as to treat and prevent bacillary dysentery, whooping cough and other diseases.

Garlic also brings good news to patients with hyperlipidemia. After eating high-fat foods such as sausages and bacon, the fat in the blood will increase exponentially. If you eat garlic at the same time, the upward trend of fat will be curbed.

Garlic has such excellent efficacy because it contains two effective substances, alliin and alliinase. Once garlic is crushed, they will come into contact with each other to form allicin. Allicin has a strong bactericidal effect, but it will soon lose its effect when it is heated, so eating raw garlic is better than cooking garlic.

Therefore, if you want to achieve the best health care effect, it is best to mash garlic instead of cutting it into minced garlic with a knife. And the mashed garlic should be put in 10~ 15 minutes first, so that allicin and alliinase can combine in the air to produce allicin before eating. Therefore, it is healthy to mix garlic with cold dishes at home and eat garlic paste mixed with vinegar and a small amount of sesame oil in jiaozi.

Traditional Chinese food: Laba garlic pickled with vinegar and sugar in the northern people's Laba Festival. The finished garlic is light green and tastes sweet, sour and spicy, which can relieve dry mouth and enhance appetite. Garlic is rich in vitamins, which is beneficial to health when combined with acetic acid. For people with weak constitution and gastrointestinal weakness, you can eat some cooked garlic, such as roasted garlic. People who eat barbecue in summer like to roast garlic on the stove and eat it while it is hot. This kind of garlic has almost no odor, tastes like ginkgo, and tastes good, but its sterilization and disinfection effect is greatly reduced.