What effect does soaking garlic in vinegar have on human health?
We know that garlic soaked in vinegar not only tastes good, but also has the effect of removing fishy greasiness and aiding digestion. It also has the effect of avoiding toxins and can eliminate redness and swelling on the human body.
It is well known that garlic can kill bacteria, and allicin is used clinically for antimicrobial treatment. The main component of vinegar is acetic acid, which also has a bactericidal effect. However, eating too much can easily cause gastric acid concentration to rise. For some people, eating too much can easily cause gastric mucosal damage and stomach pain. Therefore, the more garlic you eat, the better.
Although garlic has obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, it can also prevent the formation of thrombosis. It can induce the activity of liver cell detoxification enzymes and protect the liver; it can block the synthesis of nitrosamine carcinogens and prevent the occurrence of cancer. Regular consumption of garlic can also delay aging and effectively prevent lead poisoning. However, garlic is originally a pungent and hot food, which is easy to cause liver-fire. Using white vinegar can reduce the spiciness of garlic and alleviate its pungent and hot nature. Therefore, even people with yin deficiency and excessive fire can eat some. But don’t eat too much, because eating a lot of garlic can cause irritation to the eyes and can easily cause blepharitis and conjunctivitis. At the same time, garlic also has a stimulating effect on the stomach, so garlic should not be eaten on an empty stomach. Patients with gastric ulcers and people suffering from headaches, coughs, toothaches and other diseases should also not eat garlic. Eating too much garlic will also affect the absorption of vitamin B.
How to make garlic soaked in vinegar. Ingredients
5000g fresh garlic, 1000g sugar, 500g salt, 2250g vinegar.
Preparation method
Remove the roots from the garlic head and peel off the outer garlic coating, leaving 2 to 3 layers of garlic coating.
Take a clean container, add garlic, add salt, mix, and marinate for 1 to 2 days.
Put the sugar and vinegar into the pot, boil, let cool, pour into the container containing the garlic, the sweet and sour sauce should submerge the garlic, then cover the lid (or seal it with paper), stir gently 1 to 2 times a day times, for 2 to 5 consecutive days, and can be consumed after 40 days.
Production features
Milky white in color, sweet and sour but not spicy.
Production essentials
The salt water for pickling garlic can be added to the sweet and sour sauce to soak the garlic, or it can be discarded.
Peel the garlic into individual cloves to speed up the penetration of the sweet and sour sauce. The amount of sugar and vinegar can be increased or decreased according to personal preference.
The tank should be cleaned and resealed after daily agitation.
When eating, use clean chopsticks to take out the garlic. Be careful not to let oil or vegetable scraps enter, which may contaminate the sweet and sour juice and affect storage.
The container must be dry and must not contain raw water.
The effect of soaking garlic in vinegar. Vinegar can moisturize the skin.
Take 1-2 tablespoons each of vinegar and honey with warm water, 2-3 times a day, take it on time, and if you insist on it regularly, rough skin will become smooth and smooth.
Vinegar can improve skin texture
Vinegar can prevent the formation of pigment spots. Summer is the season when the skin is most vulnerable to damage. The sun is strong and the sun exposure time is long. In addition, people wear less clothes. Most of the skin is exposed. The skin's own protection - sebum and water evaporate in large quantities, making it appear rough and dry. Affected by ultraviolet rays from the sun, skin pigment spots are easily formed. Mix half olive oil and half rice vinegar to make a homemade sunscreen and apply it evenly on the skin to prevent UV burns.
Garlic soaked in vinegar can relieve heat, dispel cold and prevent colds
Soak the garlic in vinegar. Soak the clean and peeled garlic cloves in water overnight, drain them, pour in vinegar and soak them for 50 days before eating. Eating 2-3 cloves of garlic soaked in vinegar every day, and drinking vinegar soaked juice diluted 3 times, can relieve heat, dispel cold, prevent colds, and strengthen the body. Rhinitis patients can put vinegar soaked in garlic in a small bottle and smell it with their nose every night while watching TV. The effect will be obvious after half a month.
Garlic soaked in vinegar helps digestion and removes redness and swelling
Garlic soaked in vinegar not only tastes good when we usually eat it, but also has a good greasy and digestive effect. At the same time, it can also help people avoid poison and refresh themselves. It can not only help people remove redness and swelling on the body. It can also bring digestive effects to the esophagus;
Garlic soaked in vinegar can relieve its pungent heat
Garlic is originally a pungent and hot food, which is easy to cause liver-fire. Using white vinegar can reduce the spiciness of garlic and alleviate its pungent and hot nature. Therefore, even people with yin deficiency and excessive fire can eat some. But don’t eat too much, because eating a lot of garlic can cause irritation to the eyes and can easily cause blepharitis and conjunctivitis.
Garlic can kill bacteria
This is already well known, and allicin is used clinically for antimicrobial treatment. The main component of vinegar is acetic acid, which also has a bactericidal effect. However, eating too much can easily cause gastric acid concentration to rise. For some people, eating too much can easily cause gastric mucosal damage and stomach pain. Therefore, the more garlic you eat in vinegar, the better;
Garlic can lower blood lipids and prevent coronary heart disease
Although garlic has obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, it can also prevent the formation of thrombosis. It can induce the activity of liver cell detoxification enzymes and protect the liver; it can block the synthesis of nitrosamine carcinogens and prevent the occurrence of cancer. Regular consumption of garlic can also delay aging and effectively prevent lead poisoning.