Traditional Chinese medicine believes that vinegar is warm and non-toxic, enters the liver and stomach meridians, and has the effects of stimulating appetite, increasing appetite, dispersing blood stasis and stopping bleeding, killing insects and detoxifying; garlic has the effects of powerful sterilization, preventing colds, detoxification and clearing the intestines. Garlic soaked in vinegar has a certain effect on rhinitis, especially allergic rhinitis. Specific method: Soak 5 heads of garlic in 500 ml of mature vinegar. After half a month, when the garlic cloves turn green, pour out the vinegar juice or directly pour the vinegar juice into a small bottle. Carry it with you and smell it often.
In terms of dietary therapy, vinegar has the effects of appetizing and strengthening the spleen, inhibiting bacteria and sterilization, lowering blood pressure and lipids, controlling blood sugar, promoting calcium absorption, and relieving fatigue. Vinegar can promote the secretion of saliva and gastric juice, aid digestion and absorption, and increase appetite. The main component of vinegar is acetic acid, which has good antibacterial and bactericidal effects. Bacteria are not easy to survive in an acidic environment. Common pathogenic bacteria such as Streptococcus A and influenza virus can be inhibited or killed in an acidic environment. Therefore, vinegar has a certain prevention and treatment effect on respiratory diseases. Therefore, adding vinegar to cold dishes can help inhibit bacteria and kill bacteria. Research data shows that drinking a tablespoon of vinegar every day can stimulate the body's blood vessel cells to secrete nitric oxide, which can expand blood vessels and keep blood flowing, thereby lowering blood pressure. Frequent jealousy can slow down the rise of blood sugar, especially for diabetics, which has a better effect on lowering postprandial blood sugar. When eating carbohydrate-based foods such as rice and pasta, you can add an appropriate amount of vinegar to the dishes. Adding some vinegar when making bone soup or stewing fish can help the calcium in the bones dissolve and increase calcium intake. Adding vinegar appropriately when cooking can effectively reduce salt intake. Vinegar contains a large amount of organic acids, which can speed up aerobic metabolism and help remove deposited lactic acid. Drinking a spoonful of vinegar after exercise can relieve fatigue. In addition, vinegar can also help sober up. The organic acids in vinegar can esterify with the ethanol in wine, thereby reducing the alcohol concentration in the gastrointestinal tract and blood, and playing a sobering role.
In terms of dietary therapy, garlic has antibacterial and sterilizing effects, cardiovascular protection, improvement of sugar metabolism, anti-tumor, anti-fatigue, anti-aging and other effects. Garlic contains about 2% of allicin, which has a strong bactericidal effect. After entering the human body, it can react with the cystine of bacteria to form a crystalline precipitate, destroying the sulfhydryl groups in the sulfonyl group necessary for bacteria, causing bacterial metabolism to appear. Disordered and unable to reproduce and grow. The bactericidal ability of garlic is 1/10 of penicillin. It is effective against a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, Mycobacterium tuberculosis and Vibrio cholerae. Obvious inhibition or strangulation effect. In addition, it can kill a variety of pathogenic fungi and parasites such as hookworms, pinworms, and trichomoniasis. Eating raw garlic is an effective way to prevent influenza and intestinal infections (allicin is easily destroyed at high temperatures and loses its bactericidal effect).
The essential oil in garlic can inhibit platelet aggregation and prevent thrombosis. If patients with mild hypertension eat a few cloves of garlic soaked in vinegar and drink two tablespoons of vinegar juice every morning, their blood pressure will decrease after half a month. In addition, patients with high blood pressure who often eat raw garlic can also benefit from lowering blood pressure. Eating raw garlic can effectively reduce blood viscosity and reduce serum total cholesterol, triglyceride and low-density lipoprotein cholesterol levels. Studies have confirmed that eating raw garlic can improve the glucose tolerance of normal people. It can also promote the secretion of insulin and increase the utilization of glucose by tissue cells, thereby reducing blood sugar levels. The trace element selenium in garlic has certain anti-tumor effects. Foreign studies have found that the sulfur-containing compounds in garlic can promote the intestinal production of an enzyme or a substance called alliodorin, which can be eliminated in the intestines by enhancing the body's immunity, blocking the formation of lipid peroxidation and resisting mutations, etc. Substances that cause intestinal tumors. However, it is still unclear how much of these enzymes need to be produced to effectively exert garlic's anti-tumor effects. Certain ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C. Eating some garlic while eating foods rich in vitamin B1 combines vitamin B1 with allicin, which can effectively eliminate fatigue and restore physical strength.
Although garlic soaked in vinegar is a very good dietary health product, you must be careful not to overdo it and limit it in moderation.
Garlic is a pungent and hot food, which can easily cause liver fire. Although soaking in vinegar can alleviate the pungent and hot nature of garlic, even people with yin deficiency and excessive fire can eat some. But be sure not to 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. The main component of vinegar is acetic acid. Although it also has a bactericidal effect, eating too much can easily increase the concentration of gastric acid, damage the gastric mucosa, and cause stomach pain. Therefore, the more garlic you eat in vinegar, the better.
How to make garlic soaked in vinegar:
1. Prepare several heads of garlic and a bottle of vinegar (Shanxi mature vinegar or Zhenjiang balsamic vinegar is best). ?
2. Peel off the outer skin of the garlic, cut off the stems, and put it into a sealable jar or bottle (the container must be clean and oil-free). 3. Pour the vinegar into the garlic cloves, seal the container and place it in a cool place. In about two weeks, the garlic can be eaten after it turns green.
Note: Brewing begins on the winter solstice, or the eighth day of the twelfth lunar month, commonly known as "Laba garlic".