First of all, the wild allicin contained in wild garlic is a powerful killer of bacteria. It has inhibitory and killing effects on Staphylococcus aureus, Escherichia coli, etc., and can be used to treat and prevent diseases such as bacillary dysentery and whooping cough.
Wild 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 rising fat trend will be curbed.
The reason why wild garlic has such excellent effects is that it contains two effective substances, alliin and alliinase. Once wild garlic is crushed, it comes into contact with each other, forming wild allicin. Wild allicin has a strong bactericidal effect, but allicin loses its effect quickly when exposed to heat, so eating wild garlic has a better bactericidal effect than cooked garlic.
Therefore, if you want to achieve the best health effects, it is best to mash wild garlic into a puree rather than mince it with a knife. And the mashed garlic should be left for 10~15 minutes to allow alliin and alliinase to combine in the air to produce allicin before eating. Therefore, eating raw garlic in cold dishes at home, and using minced garlic mixed with vinegar and a small amount of sesame oil when eating dumplings are very healthy ways to eat.
Traditional Chinese delicacies: Northerners use vinegar and sugar to pickle Laba garlic during the Laba Festival. The finished garlic is light green and tastes both sweet and sour, which can relieve dry mouth and increase appetite. Garlic is rich in vitamins, which combined with acetic acid are good for health. For people with weak constitution and gastrointestinal weakness, you can eat some cooked garlic, such as roasted garlic. People who have barbecues in summer like to roast wild garlic on the stove and eat it hot. This kind of burned garlic has almost no odor, tastes like ginkgo, and tastes very good, but its sterilizing and disinfecting effect is greatly reduced.