In which dishes do not need to add garlic

Garlic is from everything: from colds, flu, vitamin deficiency and from vampires. If you eat it, you won't get infected on public transport. On the contrary, everyone will shy away, fellow vampires too. Joke. And seriously, then to deny the fact of the usefulness of garlic has long been moveton.





We're used to garlic. It is a ubiquitous ingredient, vegetable, spice and seasoning: in what combinations it does not occur. But is everything so perfect and useful? We need to get a little deeper into this, the editorial board. "Site" I would love to. Don't worry, garlic No one canceled.





Let’s start with the benefit and repeat the already known information. Garlic has an antimicrobial effect, contains vitamin B1, B3, C, D, as well as trace elements of magnesium, calcium, sodium, iodine, phosphoric and silicic acid. In the autumn-winter period, this set is simply indispensable.





One of the studies of the American University of Thomas Jefferson says that garlic has a good effect on the heart muscle and can relieve the tension of arteries and veins. Alycine, biologically. active Garlic, is the reason why garlic is indicated for people with high blood pressure. Don't thank me.





Unfortunately, all the benefits of garlic can be crossed out by several actions. One of them is to throw garlic into a pan and cook it together with borscht: after heat treatment, only the aroma will remain from the garlic. To preserve usefulness and get the right aroma and taste, add it to the common boiler just before you finish, so you will kill two birds with one stone.





From garlic can be not only useful, but also harmful. Eating garlic raw is contraindicated for people with a sensitive stomach. As you know, garlic juice can greatly irritate the mucosa. But there is no fat without good, and if you crumble garlic with a knife, and then pour vegetable oil, you can eat it without much fear. Ukrainians willingly replace oil with fat. Also good.





It is not recommended to mix garlic and aggressive types of peppers, they will only increase the mutual sharpness. This can afford only Asians, who are used to eating all sorts of “tin”, but for your stomach it will be too serious a test. So choose one thing - either garlic or pepper. At the same time, read a lecture by a mother-in-law who shoves garlic wherever she gets.





Everything is beautiful in garlic, except the smell, which can not be interrupted by any toothpaste. The secret lies in the fact that after garlic enters the body, sulfurous substances are produced. Eat it carefully, preferably twenty minutes before the main meal. If you can smell it, it will help. freshA few mint leaves or a glass of milk.





Remember: garlic is a self-sufficient product, it already has a pronounced taste and is able to act as a seasoning without any help. But especially valuable. garlic. If you don’t mind the smell, eat it every day. Just choose a reasonable amount so as not to hurt anyone. And share this article with others – return the former glory of garlic!