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How to eat garlic better?

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How to eat garlic better?

Release date:2020-03-26 Author:JINING SHANGZHUO FOOD CO.,LTD Click:

 When housewives cook at home, they can't do without Onions, ginger and garlic. Only by adding these seasonings can they make the food more delicious. And northern people like to eat dumplings, noodles will use garlic every time. In addition, we know that eating garlic kills bacteria and is good for the gut. However, the eating method of garlic also has exquisite, how to eat ability to be able to kill germs? Below jining shangzhuo food co., LTD. Small make up for everyone to talk about garlic eating method and nutritional effect. 

Garlic


  In many people's minds, garlic is not only pungent but also fungicidal. It's a food that people love and hate. It can effectively help the body to deal with some threats such as bacteria and viruses. But how do you get the most out of it? 

  The magic of garlic: it is effective against bacteria, viruses, mold and protozoa at the same time. Garlic essence has a wide effect of sterilization, whether it is aerobic bacteria (tuberculosis bacteria) or anaerobic bacteria, garlic essence has an obvious killing effect. For some even western medicine have no solution of the virus, such as nasopharyngeal cancer and sinusitis related rhinovirus, causes the snake skin vesicular rash of herpes virus, smallpox virus and papilla rash, garlic essence can play a role. What is more amazing is that allicin has the effect of blocking the spread of HIV reproduction in high doses. 

  Should the whole clove of garlic into his mouth chew: ordinary people are mostly used to chop the raw garlic mixed with soy sauce, in fact, the effective active ingredient of garlic is actually easy to oxidation or high temperature for long (more than 56 degrees Celsius) and lose, therefore, if you really want to eat a healthy eating garlic, must pay attention to how to eat, need the whole grain of garlic directly into the mouth bite swallowing. 

  Swallow it whole without chewing? Because the sulfur compounds in garlic have a strong mucous membrane irritant, many people swallow whole grains rather than chew them for fear of the pungent, hot, and spicy taste. However, allicin does not exist in whole garlic, and only when the garlic is crushed can the allicin precursor and enzyme interact to produce the allicin with physiological activity. Moreover, the enzyme arryn, which works with arryn, is also destroyed in the acidic environment of the stomach.

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E.mail:sz01@shangzhuofood.com

Wachat/WhatsAPP:+8617362151011

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icon3.pngwebsite: www.shangzhuofood.com


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