1. Overeating: Eating garlic raw is actually better. Sulfates such as allicin can improve gastrointestinal function, but eating garlic raw is too irritating, and excessive consumption will stimulate gastrointestinal tract. Especially for people with poor gastrointestinal function, long-term use can easily lead to diffuse superficial gastritis and even evolve into rectal cancer. It is recommended to take 2-3 cloves a day, which can be eaten as minced garlic, reducing irritation and retaining more effective ingredients. 2. Bake and eat: This kind of eating sometimes happens in barbecue shops. At high temperature, garlic can produce carcinogen butyric acid, and barbecue food itself is easy to produce carcinogens such as nitrous acid, which greatly increases the risk of cancer.

3. wok: this practice is very common in both the kitchen of your own restaurant and the kitchen of the restaurant. Garlic wok is not impossible, but you must pay attention to the heat! Many people habitually put oil into the garlic pot after it smokes. After the oil smokes, the ambient temperature can reach 200 degrees. Once the temperature exceeds 180 degrees, not only benzene carcinogens will be formed, but also garlic will produce n-butyric acid carcinogens. The higher the temperature, the more carcinogens there will be. Like the commonly used garlic eggplant, this risk is hidden. Therefore, the wok can fry garlic as much as possible under the condition that the temperature is not very strong. Moreover, allicin will be transformed when heated, and the allicin will be significantly reduced if the wok is wok. It is better to add garlic when the dish is almost cooked.

Is there any nutritious and healthy eating method that can be strongly recommended, which not only reduces the irritation of garlic, but also enhances its function: 1. Eat minced garlic directly: Mash garlic and eat it directly, leaving the most allicin, which has the best sterilization and antiviral effect. It should be noted that after mashing, taking it after 15 minutes, it can be oxidized in the air to produce allicin. Eating 2-3 petals a day also has a good health care effect. 2. Soak garlic in vinegar: after fresh garlic is peeled, put it in a glass bottle, put garlic in vinegar, add appropriate amount of sugar and keep it sealed. You can eat it in a month. This kind of garlic not only lost the taste of spicy food, but also became better in taste, and the nutritional elements were greatly preserved. By pickling, it also has antioxidant effect, reducing their irritation to the stomach, improving the taste and promoting digestion.

3. Eat garlic essential oil: Mash garlic into a bowl and pour 70% to 80% hot oil, which can be used to accompany meals and mix cold dishes. 4. Soak garlic in honey: scald garlic in hot water for 5 minutes, dry it in the sun, and take it within one week after soaking in honey. The combination of the two is a golden partner, which fills the defect of garlic hurting yin and better maintains gastric mucosa. It can also prevent liver disease and reduce blood lipid. It is not recommended for patients with gastric ulcer to avoid irritating gastric mucosa. Don't eat for patients with liver disease. Although garlic has the function of protecting the liver, its anticoagulant effect will add fuel to the fire for patients with liver disease who have coagulation disorders.