Disadvantages of Laba garlic:
Everything has its shortcomings, and Laba garlic is no exception. Laba garlic can stimulate gastric acid secretion, so it is not suitable for people with gastric ulcer and excessive gastric acid secretion. In addition, people with severe diarrhea should draw a clear line with Laba garlic, because Laba garlic will aggravate the irritation to intestinal mucosa, thus further aggravating the symptoms of diarrhea.
Whether Laba garlic is poisonous;
No poison. Garlic is rich in vitamins, which can strengthen the body by combining with acetic acid, but if eaten too much, it will produce antioxidant enzymes, which will make people mentally exhausted.
Extended data:
Cause analysis of laba garlic turning green;
The green pigment of "Laba garlic" is actually composed of a synthetic blue pigment and a post-production yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin, and the time of allicin production is very short, that is, to convert it into allicin. During garlic processing, it has been reported at home and abroad that garlic puree turns green, and the green pigment produced is not the common chlorophyll, which is the same as the traditional food "Laba Garlic" in China.
According to the analysis of substance change, sulfur-containing compounds such as thioaliphatic cysteine sulfoxide and thiopropenyl cysteine sulfoxide in garlic cells generate thiosulfites, propenyl thiosulfites and allyl thiosulfites under the action of garlic enzyme, which are the precursors of garlic pigment substances, and then make garlic green.
Low temperature is the condition to break the dormancy of garlic, activate alliinase and turn green. γ -glutamyl transpeptidase is necessary in the process of pigment formation. The formation of "Laba garlic" green pigment is similar to that of onion turning red to some extent. Allyl and allyl sulfur oxide will turn green when they exist at the same time, propylene sulfur oxide exists, and allyl sulfur oxide will turn red when it does not exist.
Alliinase plays a catalytic role in garlic turning green. "Laba garlic" pickled with acetic acid can increase the permeability of cell membrane and make garlic green without destroying cell wall.
Allyl and allyl cysteine sulfoxide become pigment intermediates under the catalysis of alliinase, which further react with basic amino acids such as lysine and arginine with high content in garlic to generate pigment precursors, and finally react with unsaturated compounds in garlic to generate garlic green pigment.
It was found that the stronger the activity of γ -glutamyl transpeptidase, the stronger the green reaction of garlic. Allicin thiosulfinate is the reaction substrate to produce green pigment. With the gradual increase of garlic green pigment, thiosulfinate gradually decreased. big
The formation of garlic pigment includes two reaction processes, namely enzymatic reaction process and non-enzymatic reaction process. Low pH (2-4) is suitable for non-enzymatic reaction, while high pH (>: 5) is suitable for enzymatic reaction. Therefore, the ideal pH range should be the compromise between enzymatic reaction and non-enzymatic reaction, so the optimum acidity of garlic greening process is pH 5.
References:
Baidu encyclopedia-Laba garlic