Sweet and sour garlic promotes digestion.

La bai garlic, sweet and sour garlic and so on are favorite practices, they can retain all the mineral components in garlic, and can largely eliminate the garlic spicy flavor, although its bactericidal effect will be reduced compared with raw garlic.

The extract of sweet and sour garlic contains antioxidant activity, which inhibits cancer cells. Home made sweet and sour garlic should be soaked in brewing vinegar, and if you add a little sugar, the flavor will be more delicious.

Waxed garlic turns green after soaking, which is harmless and has some antioxidant activity. Both preparations have a demulcent and digestive effect, and are great for serving with meat.

Contraindication note

Liver disease patients should not eat garlic. Certain components of garlic also have a stimulating effect on the stomach and intestines, which can inhibit the secretion of intestinal digestive juices and affect the digestion of food, thus aggravating the nausea and many other symptoms of hepatitis patients.

Non-bacterial diarrhea should not eat garlic. Non-bacterial enteritis, diarrhea, should not eat raw garlic. Because the intestinal local mucosal tissue has inflammation, the intestinal wall itself vasodilatation, congestion, swelling, increased permeability, the body organizes a large number of proteins and potassium, sodium, calcium, chlorine and other electrolytes, as well as liquid infiltration into the intestinal lumen, a large amount of liquid stimulation of the intestinal tract, so that intestinal peristalsis accelerated, and thus abdominal pain, diarrhea and other symptoms.

If you then eat raw garlic, the pungent taste of allicin will stimulate the intestinal tract, make the intestinal mucosa congestion, edema aggravation, promote exudation, make the condition worse. If diarrhea has occurred, the consumption of garlic should be more cautious.

The above content refers to People's Daily - how to eat garlic most nutritious? Garlic preservation has a method