Garlic is part of a large number of familiar dishes. This vegetable is considered a spice, spice, and very healthy. But garlic is often misused and added to foods where it at least loses its medicinal properties, and sometimes even becomes dangerous. Clever.
Many cooking tips say it's good to add cayenne pepper, black peppercorns, and garlic to taste to a vegetable stew. Then overcook it all. Gastroenterologists are well aware of the results of such taste experiments, they are called "acute chemical burns of the gastric mucosa." Treatment of such a disease is not very comfortable and can be lengthy, depending on the degree and extent of lesions of the internal walls of the stomach.
And such a burn occurs from the combination of organic elements contained in the spicy juices of at least two of these vegetables - pepper and garlic. Their taste qualities not only do not complement each other, but, on the contrary, they interrupt the unique aroma that each has. Experienced chefs are well aware that garlic should not coexist in a dish with either cayenne pepper, or chili, or ginger, because it is the same specific vegetable that has antibacterial properties and an independent, bright taste.
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Boiled and fried
Everyone knows that garlic is useful and has an antimicrobial effect. A lot of dishes with this vegetable have been saved more than once from colds and flu. Garlic contains vitamins B1, B3, C, D, magnesium, calcium, sodium, iodine, sulfuric, phosphoric and silicic acids and other mineral salts. And this is important for any organism, especially in the autumn-winter period, when immunity is reduced.
Scientists from Thomas Jefferson’s Private Medical University, located in the business district of Philadelphia (Pennsylvania, USA), found that garlic has a beneficial effect on heart function and relieves arterial and vein wall tension. Studies were conducted on a group of rodents whose blood vessels were affected by garlic juice. As a result of this interaction, the wall stress level dropped by 70%.
American scientists have found that red blood cells react positively to allicin, a biologically active substance of garlic.
Blood cells, in contact with allicin elements, instantly release hydrogen sulfide, which reduces vascular hypertonicity and improves blood flow activity. This effect helps to lower blood pressure and improves the supply of oxygen to vital organs and tissues, especially the heart. Thus, for people, such as those with hypertension, garlic juice is a panacea, while being very affordable. And all this is due to the properties of allicin.
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But, alas, this important biological compound, falling under heat treatment, dies. As soon as the clove of garlic begins to fry or boil, that is, subjected to a boiling point for more than 8 minutes, allicin in half loses its medicinal properties. 45 minutes of boiling (for example, during cooking borscht, where garlic is also put quite often) completely destroys allicin. As a result, no vitamins or other useful substances remain from this vegetable - only aroma.
The maximum amount of allicin can be achieved by chopping the garlic with a knife and letting it lie on a wooden board for about 5-10 minutes at room temperature.
But then it must be eaten thermally unprocessed, for example, in a salad, it is especially useful in the vicinity of sunflower or olive oils. Such a salad dressing will protect the walls of the stomach from the burning effect of garlic and allow all its vitamins and minerals to completely penetrate the body. Frequent consumption of such a dish will not only increase immunity, protect against colds and vascular problems, but also allow many other vital processes in the body to return to their physiological norm.