Everyone, do you eat raw garlic a lot? Or do you want to heat?

When it is raw, it is often grated and eaten with yakiniku, and put in ramen, and when it is heating, it is used for flavoring with peperoncino and stir-fry, and it is cooked entirely.

By the way, do you know if you eat garlic raw or heated to eat garlic, which one can get more effective nutrition?

This time, I will explain the difference between garlic ingredients when eating raw and heating.

■ Some active ingredients are lost when heating garlic

The component lost by heating garlic is allicin.

Here, as the efficacy of allicin,

・ Fatigue recovery and nourishment
・ Improves blood flow and prevents blood clots
・ We control rise of blood sugar level and lead to diet
・ Anti-aging to prevent skin, stains and wrinkles

Etc are expected.

Allicin is not a component that is originally present in garlic, but a component that is produced by breaking garlic tissue.

When cell tissue is destroyed, allicin is produced by a degrading enzyme called aninase. However, since allinase is weak to heat, heating weakens the ingredients.
As a result, it becomes difficult to produce allicin.

■Allicin is produced even when heated

I said earlier that heating the garlic will break the alinase and make it less likely to produce allicin, but this does not mean that allicin is not completely produced.

Alinase does not completely disappear even if it is heated. Furthermore, the vitamin B6 ingredient that human beings originally have also has the function of producing allicin.

Therefore, the amount of allicin is reduced compared to raw garlic, but even with heated garlic, sufficient effect can be obtained.

■ Raw garlic is easy to break the stomach

Allicin has a bactericidal action, so eating too much raw garlic can cause abdominal pain and diarrhea due to the bactericidal action being too strong.
Therefore, it may be more gentle for you to eat after reducing the amount of allicin by heating.

Have you understood the difference between raw garlic and heated garlic ingredients?

Garlic is a strong philanthropist for creating a healthy body, but it is more effective with black garlic.
The taste is also characterized by milder and easier to eat than normal garlic.

If you want high nutrient content, why not try black garlic once?