In addition to drinking Lapa congee on Lapa Festival, pickling Lapa garlic is also one of the important customs in many places.

The ingredient of Laha garlic is garlic. Garlic is rich in nutrients, containing sugars, lipids, vitamins and minerals, as well as a variety of sulfur-containing compounds, such as allicin and γ-glutamyl-s-allyl cysteine. Allicin is formed when garlic is cut or crushed and left in the air for a period of time. Allicin has a variety of health benefits, can inhibit the growth and reproduction of bacteria, fungi, viruses and parasites and other pathogenic microorganisms, there is a "natural antibiotic"; allicin also helps to inhibit the growth and proliferation of tumor cells, and regular consumption of garlic can reduce the risk of gastric, esophageal, colon, prostate, cervical and breast cancers; garlic has antioxidant properties. Risk; garlic has the function of antioxidant, but also has the effect of lowering blood lipids. It can be said that the benefits of garlic are numerous.

That pickled garlic, that is, Lapacho garlic and health benefits? Pickled garlic, compared to raw garlic, the gastrointestinal tract stimulation is relatively small, crisp and refreshing, the taste can be accepted by more people; in addition, in the process of pickling garlic, will generate allicin, with appetizing digestion, antibacterial, antioxidant effect. Therefore, the pickled garlic also has some health benefits.

Zhang Na, PhD in Nutrition

Leaving aside the benefits, there are only three ways to eat garlic directly. One is to eat it raw, one is to eat it pickled, and one is to eat it soaked. Then it is eaten as a culinary accompaniment and flavoring, but none of them are eaten directly.

Garlic is beneficial to the human body is allicin, allicin only high temperature and decay will be lost, the other will not, but let allicin play a better role, or more better let allicin beneficial to human health, life people have a lot of good methods, including traditional methods and new scientific methods.

⒈ eaten directly raw. We have seen the most, the garlic cloves peeled off the skin directly on the rice to eat. North of each small noodle shop, lamb soup breakfast stalls, basically have garlic cloves directly for diners to take for free, even when the garlic a few dollars a dozen dollars a pound, in order to protect the source of customers are not loaded with pussy, to protect the free. But this way of eating is not right. Because garlic only internal exposure, in the air oxidation a few minutes before the production of allicin. Garlic allicin generation, not only play a role in sterilization insecticide detoxification, and eaten after the mouth without the nasty garlic odor. Therefore, the correct way to eat is to cut the garlic into thin slices and place them for 10 minutes before eating.

⒉腌好后吃。 This is a dish in the winter of many southern rural mountain families, small pickles. Early summer after the collection of garlic moss, a week after the garlic grows well, just listed garlic is called new garlic, while just digging out the stall has not lost moisture, peel the coat, separate the garlic cloves, washed and dried, according to the ratio of 10:1 to the salt kneaded, placed one day and one night after the altar sealing, put in the winter to open the altar, the aroma of garlic, garlic cloves as amber jade, eye-catching and beautiful flavor, rice and wine is excellent. Of course, there are many pickling methods, sugar garlic, vinegar garlic.

揲 Soak and eat. Typical is the Laha garlic. Garlic put in the fall, that is, under the seed season, began to sprout, this time no matter how to keep, even if hanging, as long as the air a little humidity, will germinate, put into the wax month, garlic buds will be sent out more than a long time, in the original, many people think that the garlic buds, garlic is also not good to eat, just throw away. In fact, the germination of garlic is the most nutritious, not to mention the scientific reasoning, beans and peanuts are the most delicious and nutritious buds, is proof. Sprouted garlic in the winter months, soak up the garlic is Lahai garlic, rice and wine have a lot of flavor. The method is as simple as peeling off the outer skin coat, put the bottle full of vinegar, a week later you can eat. After soaking the garlic, green eye-catching, delicious.

Garlic nutrition I believe we all know, contains a variety of essential minerals, vitamins, etc., while garlic in the highest nutrition is allicin, the promotion of the human body is very high benefits. At the same time can also play a bactericidal and sterilization effect, but also can inhibit the growth process of cancer cells, for anti-cancer effects can effectively reduce the risk of cancer. Garlic is still healthy after being pickled. Allicin is only lost in decay and high temperature, so you don't have to worry about the loss of allicin.

At the same time, for the human body, allicin brings you a lot of benefits, but for those who do not have a good gastrointestinal function can not be eaten, after all, garlic belongs to the stimulating food, and it is this stimulating odor is the source of allicin. So how to eat garlic?

1. Eat raw

I believe that many people in life will so eat garlic, especially in the summer, we tend to eat brussels sprouts with garlic, this way of eating can ensure the effect of sterilization and sterilization. But many people are peeling garlic on the spot to eat on the spot, but in this case, the nutrition will be reduced a lot, you know that garlic only in contact with the air to react to generate allicin.

2. Sugar garlic

This way of eating is also very common, I believe that many people have now started to pickle sugar garlic, usually in the summer after the harvest of garlic, we will be ready to sugar garlic pickling work. In this case, the garlic will not produce a stimulating flavor, while the taste is more sweet, for the softening of blood vessels in the effect is also very much.

3. Lahai Garlic

Generally in the fall when the garlic harvest, people will prepare Lahai garlic pickling process. By using vinegar as the raw material Jinxi sense of pickling, after the garlic will also turn green, in this case the taste is also very crisp, but also generate allicin, the human body to produce a lot of benefits.

Of course, after the garlic sprouting nutrients are still very high, on the stomach to protect the gas, appetizer digestion and other processes will have a good effect. What do you think?

I heard that the garlic after pickling can be eaten, because after oxidation in the pickling process, garlic that pungent flavor will slowly recede, and there will be a sweet taste, but also to reduce the stimulation of the stomach, in addition, garlic in the process of pickling will also generate a thing called allicin, which can help the stomach's digestion, in addition, but also can be antimicrobial, antioxidant, etc., so when we ate pickled garlic, it will help maintain good health, and it will also help the digestion of the stomach. So when we eat pickled garlic, it's good for maintaining a healthy body!

After pickling garlic is indeed beneficial to physical health, but pickled garlic is not everyone can eat, some people eat but harmful. What people can not eat it?

People with gastrointestinal function problems can't eat pickled garlic

Gastritis, gastrointestinal mucosal damage and other gastrointestinal function problems, stone garlic not only will not produce the so-called those functions of the healing effect, but also on the intestines and stomach to produce a more serious stimulus, thus aggravating the disease?

Usually we pickled garlic such as garlic, garlic peeling, and air oxidation process will produce a kind of allicin. This allicin is good for the body can soften blood vessels, allicin intake is not a small amount of intake, the need for a large number of intake. Because we eat pickled garlic in the allicin will be alkaline digestive juices in the small intestine and neutralized, only a small part of the entry, beneficial to the human body.

The origin of allicin:

In 1858, the microbiologist Pasteur found that garlic has antibacterial effect, and it was used as a treatment for gangrene in the World War I. In 1944, Cavallito, an American chemist, extracted a substance with a strong pungent odor from garlic, which was called "allicin". It was called "allicin".

Garlic eating method:

① Eat raw, this eating method is very popular in the north of us. Eat noodles, with garlic. Down the restaurant drinking, with garlic to eat. However, this eating method is not good, eaten raw is generally no effect, generally only in the air for a while, oxidation occurs after the formation of allicin.

② sugar garlic, sugar garlic to eat, and sour and sweet, especially delicious, I do not know if the South has, we often eat in the North.

Sugar garlic eat more on softening blood vessels especially good, very useful.

③ Waxing garlic, garlic peeled into a sealed container, and then poured into the vinegar, sealed and placed. Slowly, the garlic soaked in vinegar will turn green. Body green, sweet and sour taste, with dumplings to eat the most wonderful. It is good for your health.

Pickled garlic is good for health, your hometown for garlic what to eat, what is the role? What do you eat and do with garlic in your hometown?

Garlic is a common condiment in life, fried vegetables stewed vegetables can be used to burn vegetables, but in addition to being a spice, garlic in the active ingredient allicin (chemical name also known as diallyl disulfide), is allicin in the garlic enzyme under the action of the conversion. There are some clinical studies show that allicin (extracted from crushed raw garlic) has the effect of killing bacteria, fungi, antibacterial and anti-inflammatory, in addition to this, there is also a part of the study that allicin has an antioxidant, eliminating free radicals, can inhibit the growth of a variety of tumor cells, and induce apoptosis anti-tumor effect of tumor cells. There are also pharmaceutical companies producing allicin capsules and allicin injections, which, according to the drug's instructions, are suitable for deep fungal and bacterial infections, and are used in the prevention and treatment of acute and chronic bacillary dysentery and enteritis, white cough, fungal infections of the lungs and gastrointestinal tract, Candida albicans bacteremia, cryptococcal meningitis, and pulmonary tuberculosis. The drug instruction mentions that allicin has an inhibitory effect on the growth of appealing bacteria and fungi. And there exists a wide range of allicin supplements on the market.

I checked in passing how stable allicin is, allicin is volatile, unstable to heat, and more stable to acid. Pickled Lapacho garlic is a famous snack in the north, more than the use of vinegar pickled, pickled, garlic jasper clear, bright green color, looking very tasty. According to the nature of allicin, acid stabilization, and Lapacho garlic is originally pickled in vinegar, if pickled, allicin still exists, then there may be a beneficial effect on health.

However, as I personally, although there are so many claims that garlic has a variety of magical uses, I still firmly believe that up to a certain dose may not have so much effect, we are simply as a seasoning or a small dish, eat delicious enough, as for the other effects of allicin, there is no such thing as magic, to the researcher to continue to do the experiments to confirm.

From Dr. Fresh in General Practice.

Garlic has the ability to prevent and reduce fatty plaque aggregation in arteries, which can prevent heart disease! Hypertensive patients eat a few cloves of vinegar soaked garlic every morning and drink two spoons of vinaigrette, which can lower blood pressure, garlic cooked is not as good as raw, but you should not eat too much, because it has an irritating effect on the eyes!

No matter what you eat, vegetarian, muddy, sweet, sour, bitter, spicy and salty, not extreme, according to their own needs, a reasonable diet is healthy.

After the curing of garlic, the most famous to be counted Laha garlic.

Garlic itself is a healthy plant, "Compendium of Materia Medica" records: "can pass the five viscera, up to the orifices, go cold and wet, to prevent evil, eliminate carbuncles and swellings, and chemically accumulated meat and food". Modern medicine has also proved that garlic contains a variety of essential nutrients, including proteins, fats, carbohydrates, vitamin C, etc., with sterilization and anti-inflammatory, prevention of cancer and cardiovascular disease, anti-aging, anti-fatigue, brain and many other effects.

Although Lapacho has changed in flavor and color (to green), it has not changed the composition and efficacy of garlic. There is a substance called "alliinase" in garlic, which catalyzes the greening of garlic. The green pigment in garlic is actually composed of a blue pigment that is formed first and a yellow pigment that is produced later. Therefore, after pickling, garlic is more beneficial to health, and garlic has higher antioxidant activity than ordinary garlic, which has a greater anti-aging effect. Garlic is processed in such a way that not only the flavor is optimized, but also the function and activity are optimized and enhanced.

Overall, pickled garlic has the following effects: to relieve greasiness, remove fishy, help digestion; to induce the activity of hepatocyte detoxification enzymes, blocking the synthesis of nitrosamine carcinogens, thus preventing cancer; antioxidant activity is better than ginseng, regular food can slow down the aging process; the bactericidal ability can be up to one-tenth of penicillin, which is a good way to kill pathogenic bacteria and parasites; It can play a role in preventing influenza and wound infection.

Being pickled garlic, but also beneficial to health? For example, Lapacho garlic, want to know this question before, should figure out two questions, that is: first, Lapacho garlic pickling process? Second, is the garlic itself losing its nutritional and health benefits through pickling?

First, how is Lahar Garlic pickled?

Lahai garlic is a traditional snack popular in the north, because it is pickled on the eighth day of the eighth month of the lunar calendar, so it is called Lahai garlic, is a holiday food customs. Pickling raw materials for vinegar, the peeled garlic cloves into a sealed jar and other containers, and then poured into the vinegar, sealed the mouth to a colder place. Finished Lapacho garlic color green, eat less spicy than fresh garlic, only feel slightly spicy, some sour taste.

Secondly, after the garlic is pickled in vinegar, is there a loss of nutrition and health ingredients?

Garlic, we all know that the reason for the health benefits, not only contains basic nutrients, such as protein, sugar, B vitamins, vitamin C, calcium, phosphorus, potassium and other minerals, but also contains organosulfur compounds - allicin, allicin on the human body mainly play a bactericidal, strengthen the body's The main role of allicin in the human body is to sterilize and enhance the body's immunity.

(1) water-soluble vitamin C, vitamin B in the acidic environment are more stable, the loss is negligible;

(2) organic sulfur compounds, allicin, can be lost in the high temperature or corruption, in the acidic environment is not easy to lose.

From the above point of view, garlic is beneficial to human health, vinegar, the main component of acetic acid, is also beneficial to the human body, and the pickling process, the loss of ingredients is not large, so since the vinegar, garlic is a healthy food, that pickling is also good for health, just pickled Lahar Garlic is not suitable for everyone to eat, the same reason, whether it's garlic or vinegar, belong to the stimulation of the food for some The same is true for both garlic and vinegar, both of which are irritating foods, and are not suitable for some people with bad stomachs and digestive disorders. Although Lahar Garlic irritation is lower than fresh garlic, but still should pay attention to, to be suitable for you to eat, is beneficial!