Garlic is an essential ingredient in cooking, especially for dishes that highlight the contrast between southern and northern flavors. Its history dates back over 4,500 years, with the first recorded consumption attributed to the King of Babylon. Historical records suggest that he demanded his subjects to bring garlic to the palace to satisfy his culinary preferences. In China, garlic was introduced much later during the Han Dynasty, when Zhang Qian brought it from the Western Regions. Beyond its flavor, garlic is known for its health benefits, including disease prevention and boosting immunity, often referred to as "natural antibiotics" due to its potent properties.
Nutritionally, garlic is low in calories and fat but rich in carbohydrates and essential minerals. It contains a wide range of trace elements, particularly potassium and phosphorus. Additionally, garlic contains a compound called "allicin," which is responsible for its strong aroma and health benefits. This compound has been studied for its antimicrobial and anti-inflammatory effects.
When it comes to dietary restrictions, garlic may not be suitable for everyone. Those with sensitive stomachs or conditions like gastritis, ulcers, or acid reflux should avoid it, as it can increase gastric acid production and cause irritation. In traditional Chinese medicine, garlic is considered a warming herb, and excessive consumption may lead to imbalances such as dry mouth, blurred vision, or even liver and kidney issues. People with liver diseases should also be cautious, as overconsumption may worsen their condition.
To choose good garlic, look for large, firm bulbs with tight skin and uniform cloves. The more pungent and juicy the garlic, the better. For storage, keep it in a mesh bag in a cool, dry, and well-ventilated area. Refrigeration is also an option, but avoid freezing or letting it sprout. Garlic can be eaten raw or used as a seasoning in cooking.
When cooking, it's best to minimize marinating time to preserve its active compounds. Allicin, the key component, is heat-sensitive and breaks down quickly when exposed to high temperatures, reducing its antibacterial effects. Therefore, eating garlic raw is recommended for maximum health benefits, especially for preventing infections.
However, garlic’s strong odor can be a drawback. To reduce the smell after eating, you can let chopped garlic 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, most of the allicin will be lost. Once activated, the compound remains stable and retains over 60% of its effectiveness even after cooking.
If you’re concerned about garlic breath, drinking a glass of milk after eating garlic can help neutralize the odor. Milk reacts with the sulfur compounds in garlic, effectively eliminating the smell. Be sure to drink slowly to maximize this effect. Chewing gum or tea might help temporarily, but the odor tends to return, making milk the most effective solution.
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