Garlic is an essential ingredient in cooking, especially when it comes to dishes that highlight the distinct flavors of the South and North. Its presence in meals has been vital for centuries. According to historical records, the first known person to consume garlic was a king from Babylon over 4,500 years ago. He reportedly demanded his subjects to bring garlic to the palace to satisfy his taste. In China, the use of garlic came later, introduced during the Han Dynasty by Zhang Qian, who brought it back from the Western Regions. Beyond its culinary uses, garlic is also valued for its health benefits. It is often referred to as "natural antibiotics" due to its ability to prevent illness and promote overall well-being.
Nutritionally, garlic is rich in carbohydrates, low in protein, and contains almost no fat. It is packed with essential trace elements, including higher concentrations of potassium and phosphorus. Additionally, garlic contains a compound called "allicin," which contributes to its distinctive aroma and health properties.
When it comes to dietary considerations, garlic should be used with caution. For instance, eating raw garlic has limited digestive effects, but it can stimulate gastric acid production, making it unsuitable for people with gastrointestinal issues, such as stomach or duodenal ulcers. Traditional Chinese medicine classifies garlic as a hot food, and excessive consumption may lead to imbalances, such as liver and kidney yin deficiency, causing symptoms like dry mouth and blurred vision. Those with liver conditions should also avoid overconsumption, as it could worsen their condition.
To choose and store garlic properly, look for large bulbs with tight, uniform cloves and a strong flavor. Store it in a mesh bag in a cool, ventilated area, or in the refrigerator. Avoid storing it in areas where it might freeze or sprout. Garlic can be eaten raw or used as a seasoning in cooking.
When preparing garlic, it's best not to marinate it for too long, as this can destroy its active compounds. The key component, allicin, is sensitive to heat and breaks down quickly when exposed to high temperatures, reducing its antibacterial properties. Therefore, consuming garlic raw is recommended for maximum health benefits, especially when trying to prevent or treat infections.
However, garlic’s strong smell can be off-putting. To reduce its odor, you can chop it and let it sit at room temperature for about 10 minutes before cooking. This allows the enzymes to activate and release the beneficial compounds. If you cook it without chopping first, you’ll lose up to 90% of its potency. Once the active ingredients are formed, they remain stable even after cooking, maintaining more than 60% of their effectiveness.
After eating garlic, the lingering odor can be unpleasant. Chewing gum or drinking tea may help mask the smell temporarily, but it will return when you speak or breathe. The most effective way to eliminate the odor is to drink a glass of milk slowly after eating garlic. The milk helps neutralize the sulfur compounds responsible for the smell, leaving your breath fresh and clean.
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