Who can't eat black garlic?
summary
People often eat garlic in daily life, but the garlic they usually eat is white, which is also the most common garlic. In contrast, people usually eat less black garlic. Black garlic is also known as fermented black garlic. In fact, it is a kind of food fermented from fresh raw garlic. Black garlic has a wide range of therapeutic effects, such as lowering blood pressure, lowering blood fat and so on, So which people can't eat black garlic? Let's share my experience with you.
Who can't eat black garlic?
Three high crowd: black garlic cerebral thrombosis crowd: black garlic has a good effect on clearing thrombosis, effectively controlling and preventing thrombosis, dissolving thrombosis. Different from medicine, black garlic has no side effects and is more convenient to eat. 2-3 heads a day is enough (serious cases need appropriate dosage).
People with poor resistance: black garlic has natural bactericidal effect and is known as "natural antibiotic". It has no side effects and is a natural tonic for human circulation and nervous system. China, Egypt, India and other countries have used black garlic as both food and traditional medicine.
Cerebrovascular disease: cardiovascular and cerebrovascular disease is one of the great enemies endangering human life, and Allicin contained in black garlic is its natural killer. In the pathogenesis, cholesterol and triglyceride occupy an important position, but the effective ingredients in garlic can reduce its concentration in the blood and improve the high-density lipoprotein beneficial to human health.
matters needing attention
The pig bone is rinsed with flowing water at the faucet. Cool water is put into the pot. After everyone boils, the blood foam is taken out. Put in the black garlic without peeling, so as to prevent the black garlic from being rotten in the stewing process. Cover the fire. After the fire is boiled, turn the medium and small fires into flames. After about 20 minutes, the fire will be turned off. After exhausting, sprinkle with parsley and season with salt.
