Garlic is a very popular seasoning: marinades, pickles, sauces, canned vegetable or summer salads from fresh vegetables, holiday snacks, meatballs and lard with garlic - you can list forever! But there has always been a clear distinction: raw garlic is an undoubted benefit, and heat-treated is simply aromatic and tasty, without any benefit. Is it really? Why do ancient Oriental and Asian cultures use roasted garlic so zealously in cooking, is it healthy or harmful?
The first mention of garlic can be found in the Bible, when Jews complain about the lack of this product while wandering with Moses. Mention of garlic and its amazing properties are found in ancient Egyptian scrolls. The ancient Romans also did not ignore this "fragrant" seasoning.
Since ancient times, not only the vegetable itself has been known, but also its wonderful useful and healing properties. But even now, conducting in-depth studies and analysis of the beneficial qualities of fresh garlic and various culinary performances, scientists do not cease to be surprised at new discoveries.
Value - in chemical composition
The main distinguishing feature is a sharp peculiar smell, as well as a pronounced antibiotic property of garlic due to the presence of allicin essential oil.
Interestingly, allicin is absent in a clove of garlic, and it is formed from a special enzyme, alliinase and alliin amino acid, which are present in vegetable cells but separated by a membrane. At the time of destruction of the garlic clove, these substances interact, and allicin is synthesized.
At the Israeli Institute. Weizmann conducted extensive research on the properties of allicin, which, in fact, garlic and owes its useful qualities. It turned out that garlic is capable of much in the human body:
· Dilutes blood, normalizing its lipid composition, cleanses blood vessels from harmful cholesterol, thereby preventing atherosclerosis and obesity;
· Helps to lower blood pressure;
· Prevents the formation of blood clots, dissolves atherosclerotic plaques;
· Boosts immunity;
· Cleanses the body, removes toxins;
· Serves as a natural antibiotic;
· Destroys cancer cells, metastases, promotes liver detoxification after chemotherapy.
In addition, there are phytoncides in garlic - substances that can kill microbes and bacteria, both in the body and in the air.
Most importantly, fried (or baked) garlic, which has undergone heat treatment, remains very useful for the body, losing a pungent smell and some properties.
What are the benefits of roasted and baked garlic
The benefits of fried garlic have been known for a long time and many cuisines of the world use this amazing product not only as a seasoning, but also as independent snacks. Under the influence of high temperatures, a certain amount of essential oils is destroyed, and garlic loses its bactericidal properties.
But the remaining unique qualities in fried garlic are enough to bring benefits to the body. Roasted garlic lacks a pungent odor, leaves no unpleasant (and very long) aftertaste in the mouth, and does not irritate the mucous membranes of the stomach and the entire gastrointestinal tract. Therefore, it can be used even with gastritis and hemorrhoids.
Roasted garlic is more high-calorie than baked, but the special enzymes contained in it contribute to the breakdown of fats. According to nutritionists, fried garlic will not harm the figure. Braised miracle vegetable is very useful, along with other vegetable products.
Roasted garlic cleanses the intestines of toxins and removes free radicals, thereby putting the immune system in order.
As a strong antioxidant, fried garlic does not lose its ability to resist acidification of the body, cleansing it at the cellular level.
It is interesting that garlic is among the 5 products that, during the cooking process, not only do not lose, but also increase useful qualities.
Recent studies have proven that there are a number of beneficial properties that fried garlic possesses. Vegetable after processing becomes softer and tastier. The magic 6 cloves of garlic, baked in the oven or fried in vegetable oil, have a beneficial effect on the body for 24 hours after consumption:
· Within 1 hour, garlic is digested in the stomach, as is normal food;
· At 2 - 4 hours, active substances enter the fight against free radicals and cancer cells;
· From the 4th to the 6th hour, metabolic processes are activated, metabolism is enhanced, fats are burned and excess fluid is excreted;
· 6 - 7th hours - garlic kills microbes and bacteria;
· 8 - 10th hours - beneficial substances already at the cellular level begin work against acidification of the body;
· From the 10th hour to the end of the day, there is a deep "cleansing" of the body.
And even after a day, the biologically active components continue to work until they are completely absorbed at the cellular level. Regular use of baked garlic will cleanse and improve the intestinal microflora, help you lose weight, and help the liver remove toxins, toxic and carcinogenic substances.
How to cook and consume garlic
For general healing of the body, cleansing the intestines, lowering blood pressure, lowering cholesterol, increasing immunity, and just for a healthy, healthy state, it is recommended to eat 6 cloves of roasted or baked garlic 1 time in 3 days.
And if, among other things, it is necessary to activate the metabolism in the body for the purpose of safe and stable weight loss, then the same 6 slices should be eaten 1 time in 2 days (i.e., every other day).
You need to use such a tool in the morning, before breakfast. Soft garlic cloves have a slightly sweet taste, they are easy to spread on a slice of brown bread.
After a couple of weeks, noticeable changes take place in the body: working capacity is increased, a surge of vitality is felt, the intestines are cleansed of toxins. In order for detoxification to be more effective, during this period it is necessary to observe a drinking regime - at least 2 liters of water per day.
Garlic is prepared as follows: the middle head (usually it consists of 6 large cloves) without cleaning, washed under running water, dried, cut off the top so that the slices are exposed. Then they are lightly sprinkled with corn oil and baked in the oven until tender (check the softness of garlic with a toothpick). For frying, the slices are cleaned and passaged in corn oil until soft.
Who is fried garlic harmful to?
Like any potent remedy, garlic has contraindications. It is known that it contains sulfanyl-hydroxyl ion, which is a toxic substance and can affect the clarity of thinking, causing drowsiness, lethargy. The vegetable irritates the mucous membranes and is therefore harmful for gastritis, colitis, hemorrhoids. Although, most likely this applies to raw garlic, fried garlic does not harm the body, since it acts much softer.
The use of this wonderful product will help to rejuvenate and get rid of a number of problems without pharmacy medicines.
