In addition to drinking Laba porridge on this day, I believe many places will have the custom of soaking Laba garlic.
Laba garlic is green in color and sour in taste, which is deeply loved by everyone.
Whether having a reunion dinner or a hot pot, there is a bowl of Laba garlic on the table.
In addition, there is a saying that eating Laba garlic can soften blood vessels and prevent colds. Others say that Laba garlic can also fight cancer.
But besides delicious, have you ever wondered why garlic turns green? Can eating garlic really soften blood vessels and prevent colds? Let's talk about it today
In fact, the principle of garlic turning green is very simple.
Garlic itself contains a certain amount of "sulfur substances", and vinegar contains more acetic acid. When the two meet, these sulfur-containing compounds will undergo structural changes under the action of "acid environment+alliinase" (acetic acid will increase the permeability of garlic cell membrane, leading to the contact between alliinase and substrate).
The blue pigment (allicin) is the most mature but unstable in the pickling process of Laba garlic. It will gradually turn into yellow pigment (allicin) over time. Yellow and blue sulfur pigments are superimposed together to form the "emerald green" of Laba garlic.
After further development, the blue pigment in Laba garlic was completely converted into garlic yellow pigment, and the final result was "light yellow".
Can eating Laba garlic often really soften blood vessels?
Vinegar is a "good health product" in the eyes of many people, and garlic is also called a "sterilization weapon". After the perfect combination of the two, it is said that eating Laba garlic can soften blood vessels.
But from a scientific point of view, such a principle does not actually exist.
Although vinegar is very sour and garlic is very spicy, this "sour and spicy" will not have any "substantial contact" with blood vessels, and will not play a role in lowering blood pressure and preventing cardiovascular and cerebrovascular diseases.
This is because after food enters the human body, its transmission channel is the digestive tract. After acetic acid enters the small intestine, it will be neutralized by alkaline digestive juice, and finally very little acetic acid can be absorbed into the blood, which will soon be cleaned up by the liver.
Although there may be corresponding research results in many animal experiments, the way and dosage of delivering effective substances to animals are too different from those of humans to be directly replaced.
In other words, Laba garlic basically does not have the function of softening blood vessels and lowering blood pressure. If you eat too much at a time, you will irritate and damage the esophagus due to the intake of more acetic acid.
The statement that Laba garlic is "anticancer" comes from some previous observation experiments. Scientists have found that eating a large amount of garlic may reduce the occurrence of gastrointestinal malignant tumors such as gastric cancer, esophageal cancer and colorectal cancer. There are sporadic controlled trials to prove the preventive effect of garlic on cancer.
In fact, many experiments are based on a variety of additives, and it cannot be directly determined that only garlic is at work. In addition, there are essential differences between animal experiments and human bodies, so it is necessary to "look at it objectively" in the dosage and way of addition. If you really eat the dose put in the animal experiment, the stimulation and harm to the human body far exceed the so-called function, but it is actually "not worth the candle".
Therefore, although garlic has certain benefits in animal experiments, it can only be treated as a food, and its functionality cannot be exaggerated.
The temperature is low before and after Laba Festival, and you will catch a cold if you are not careful, so many people rely on "eating Laba garlic" to prevent colds. What's the truth?
Eating Laba garlic can prevent colds. Garlic can prevent colds because it contains allicin. Allicin can kill bacteria, so it can definitely prevent colds?
Sorry, you are wrong again!
We should know that the study of "anti-bactericidal effect of allicin" comes from various in vitro studies, but in vitro tests cannot be directly replaced by people, and there are differences between in vivo and in vitro.
The substance "allicin" itself is unstable. After entering the circulatory system, it will quickly degrade into other compounds, making it difficult to play its practical role.
Moreover, there is not much allicin in garlic. If you think of the role of "anti-cold medicine", you can't reach the required dose.
If it matches the dose in animal experiments, you even need to eat more than ten kilograms or even dozens of kilograms of garlic (Laba garlic) every day, which is obviously unrealistic.
Therefore, there is no scientific basis for eating Laba garlic to prevent colds. Don't blindly believe.
Laba garlic should be limited to eat.
Eating Laba garlic is irritating to the human body, so eating it is ok, but don't overdo it.
Under normal circumstances, it is not recommended to eat more than 3 petals of Laba garlic a day.
Some special people are not suitable for eating.
1. People who are allergic to vinegar or garlic can't eat it;
2. People with gastrointestinal sensitivity or digestive system diseases are not recommended to eat Laba garlic, so as not to aggravate the condition;
3. Friends with eye diseases should refuse to eat garlic to avoid unnecessary stimulation;
4. People who are taking drugs that may interact with garlic, such as dabigatran and warfarin, should not eat them, so as not to affect the curative effect or even cause more serious drug toxicity.
To sum up, "Laba garlic" is a kind of food that is easy to stimulate the body. The amount of Laba garlic eaten by human body at one time is very limited. Although garlic contains some functional components with antioxidant properties, it has little effect on human body in reality, let alone preventing colds and softening blood vessels. Please look at it scientifically