Garlic is a good food when you want to get stamina or get tired.

Somehow, even if you think you can expect a fatigue recovery effect, not many people understand why.

A characteristic of garlic is smell.
Allicin is the source of that smell.
Allicin is a sulfur compound, but when it is cut or crushed, it reacts with an enzyme called alliinase. Allicin can be expected to promote gastric juice secretion, digestion of proteins, and increase metabolism.

If the secretion of gastric juice increases, it will be possible to absorb the nutrition of the food more efficiently, so you can expect a fatigue recovery effect.

Also, if you lower your metabolism, you may be worried about fatigue, but allicin will increase your metabolism and prevent you from getting tired.

□ Alythiamine

Vitamin B1, contained in garlic, becomes alliamine by binding to allicin in the body.

Arithiamine can be expected not only to relieve fatigue but also to maintain normal peripheral nerves.

Vitamin B1 cannot be stored in the body, so even if you take a lot of it at once, the part that is not absorbed is excreted.

In addition, because it is sensitive to heat, it is also one of the nutrients that are difficult to consume enough.

Alythiamine is a fat-soluble vitamin, so it is hard to be excreted and also helps to convert carbohydrates into energy.

There is also a strong bactericidal action is to allicin to be the smell of the original, it has been that there is an effect on dental caries and periodontal disease prevention.

If you are concerned about the smell, you should heat it up, drink milk containing protein that binds to allicin before eating, or eat apples that contain polyphenols and malic acid.

As a guideline for the daily consumption, 1 piece per day if raw, 2 to 3 pieces a day if heated.
Eating too much is not good because of its fatigue recovery effect.