Can I eat garlic during menstruation?

Garlic is a condiment and is very common in daily life. Although the smell of garlic is very unpleasant, the nutritional value of garlic is very high. In addition to being used as a condiment, garlic also has a bactericidal effect and is very good for health. However, women's menstruation is a special physiological period, and they need to eat light food and try not to eat spicy and irritating foods.

Can I eat garlic during menstruation?

It is best not to eat garlic during menstruation, because garlic is an irritant food, and eating too much garlic can cause gastrointestinal discomfort. In addition, it is better to avoid raw, cold and spicy foods during menstruation, and also pay attention to keeping the abdomen warm.

Can garlic sprouts be eaten?

1. Germination nutrition doubles.

When it comes to sprouting, most people think "this thing is inedible." However, as long as the garlic cloves themselves are not moldy or discolored, the sprouted garlic can be eaten. Studies have found that sprouted garlic has a higher antioxidant effect than fresh garlic. When you peel the sprouted garlic, you will see green garlic shoots in the middle.

When the green shoots grow out of the garlic cloves, they become green leafy vegetables such as garlic sprouts. If you place garlic sprouts in a plate with water, it will not only bring the beauty of green plants to the kitchen, but also can be used as a seasoning instead of chopped green onions.

Plant the garlic seedlings in the soil and let them grow. When the leaves grow up, they are called green garlic. People who are not used to eating garlic cloves can eat garlic sprouts directly. The vitamin content of garlic sprouts exceeds that of garlic cloves and they also have certain bactericidal ability.

2. Fermented black garlic tastes good.

After fermentation to make black garlic, the moisture content of garlic will be reduced by about 50%, the sugar and amino acids will increase significantly, and the content of B vitamins will also increase. The color of garlic changes from white to black because of the "Maillard reaction" that occurs after long-term fermentation and heat preservation. At this time, allicin has been degraded, and components such as polyfructose have been broken down to produce fructose, which enhances the sweetness. Therefore, the black garlic tastes sweet and mellow, and no longer has a spicy taste.

People who are afraid of stomach irritation can also eat it, and there is no need to worry about bad breath. It is very popular among young people. However, you don’t need to take the popular claims such as “black garlic reduces three highs” and “black garlic improves immunity” too seriously. If you don’t eat a large amount of black garlic on a daily basis, it is difficult to achieve these effects.

3. Pickled food promotes digestion.

There is a tradition of pickling garlic in the north. Laba garlic and sweet and sour garlic are people's favorite methods. They can retain all the mineral components of garlic and can eliminate the spicy taste of garlic to a large extent. However, their bactericidal effect is lower than that of raw garlic.

The extract of sweet and sour garlic contains antioxidant activity and has a certain inhibitory effect on cancer cells. When making sweet and sour garlic at home, you should use brewed vinegar to soak it. If you add a little sugar, the taste will be more delicious. Laba garlic will turn green after soaking, which is harmless to the human body and has a certain antioxidant effect. Both preparation methods have the effect of relieving greasiness and promoting digestion, and are very suitable for eating with meat.