Disadvantages: Laba garlic is rich in vitamins, which has the effect of strengthening the body when combined with acetic acid, but eating too much will produce anti-microbial enzymes, which will make people mentally exhausted. In addition, it will also cause certain irritation to the stomach. Therefore, people with poor stomach should not eat more, and those who are serious should not eat.
Extended data
Color of Laba garlic
Garlic turns green when soaked in vinegar, and alliinase in garlic exists in garlic cells, which is dormant under normal circumstances. When alliinase is released from the cells, it will play a catalytic role when it meets low temperature. The sulfide in garlic undergoes structural changes under sufficient acid conditions, resulting in two sulfur-containing pigments, blue (allicin) and yellow (allicin), which are superimposed into green.
This green color is harmless to human body and has certain antioxidant effect. Eating meat with Laba garlic can relieve boredom and help digestion, and can also be used as a small pickle to eat one or two petals. Because allicin itself is not stable, some allicin began to gradually change into allicin, so yellow pigment appeared. Green Laba garlic is the result of the interaction of allicin and allicin.
With the passage of time, all allicin has become allicin. At this point, Laba garlic will be yellow as a whole, which is the color of Laba garlic that has been brewed for a long time. Although the color doesn't look bright at this time, it is not rotten and can be eaten normally.
Baidu Encyclopedia-Laba Garlic
People's Network-Laba garlic should be carefully raised
People's Network-Laba garlic can be eaten when it turns yellow.