1. It is a spice crop that is very common in everyday life.
Due to its unique cold spicy, light taste, and surprisingly sweet taste, garlic is itself strangely addictive.
It is a mysterious crop that makes it spicy, sweet, and salty if you add oil to it, it creates a perfect taste of the oil, spicy, sweet, and salty. Since these spices are relatively common and easily cultivated crops by past standards, either of them is used in areas where onions and garlic have been transmitted. Garlic is very commonly used only as a spice, but it is relatively rare to eat garlic directly. This is because it cannot be easily eaten due to its unique strong smell and spicy taste, and because of its painful irritation, it gives the stomach a bad feeling. Because the spicy taste is so strong, when you eat garlic as a whole, you usually grill it. In most cases, very greasy food such as pork belly is cooked and eaten as a bonus. The degree of human tolerance of garlic may be genetically affected, but in countries such as Italy, which do not eat garlic oil by frying it in olive oil, use it only to smell it, and remove it after it has sufficient garlic scent. In Greece and Ukraine, raw garlic is sometimes mixed and eaten together. In Arab or Greek, minced garlic is added to seasoning such as humus and Kizaki. When eaten cooked, allicin, which has the unique taste and aroma of garlic, is somewhat destroyed, and the burden on the stomach is much reduced. If you felt repulsed by the strong taste of garlic, grill it slightly in a frying pan. The flavor becomes stronger and tastes better. If baking is cumbersome, you can heat it in the microwave for about a minute. The spicy and strong smell is lost and a decent taste comes out. The garlic scent is excellent in removing the fishy taste of meat. However, it is worth considering that garlic itself boasts a very unique scent. Eating meat with garlic, which is slightly less fresh or quality, creates a good synergy by erasing the fishy smell of meat with the scent of garlic, but on the contrary, eating fresh and good quality meat with garlic can bury the scent of meat in garlic.
At steak restaurants, they grill whole garlic cut horizontally and put it on top.
Many people enjoy the intense spicy taste of raw garlic rather than cooked garlic because the taste depends on their taste. In China, garlic is re-grown and eaten in young stems, which are called garlic sprouts and literally look like sprouts from garlic. In Korea, green garlic is eaten as long as green onions, or it is called garlic species by breaking off flower stalks. Garlic species are called garlic scape in English, and surprisingly, they are eaten in the United States. Naturally, garlic, which is used to grow garlic sprouts like this, consumes all the nutrients while being immersed in water, making it inedible garbage that is virtually rotten. However, it has been controversial that Chinese minced garlic made by processing such things will be imported. Due to its unique irritability, Northeast Asian Buddhism considers it one of the five houses and prohibits eating at temples. In Southeast Asian Buddhism, Osinchae is not restricted, so it can be eaten, and in Indian Buddhism and Hinduism, which are the original forms of Buddhism, eating such as widows is prohibited because stimulating taste evokes desire. When you peel garlic with your hands, your fingers are usually bitter, but it is because of fine wounds. Even if it looks like nothing is wrong with the eyes, there are small scratches on the fingers, and as allicin permeates through it, allicin is a strong disinfectant ingredient that is used for antibiotics, so it is rather strange if it is not bitter. When you crush or chop garlic, you can feel the unique sticky texture on the knife or hand because of the essence inside the garlic. Due to its considerable adhesion, garlic grass is also used as an edible adhesive using this characteristic.
By the way, dogs and cats should not eat garlic, onions, and green onions.
An ingredient called allyl propyl disulfide in garlic and green onions destroys red blood cells in dogs. In fact, the toxicity of this substance itself is common to mammals, but dogs and cats, unlike humans, simply cannot withstand the toxicity. Unlike humans, dogs don't eat garlic, but rather act like poison, so let's never feed them as a joke. Although it decomposes when cooked, it may leave residual ingredients, so it is better not to feed it as much as possible. In the past, in the countryside, dogs raised at home were given leftover food as dog food, but it turned out to be an act that threatened the average life span of dogs. When things related to garlic enter the body, such as eating garlic or eating fursultiamine or allicin, the mouth smells like garlic. This is because sulfur compounds contained in garlic are metabolized if you ate garlic, and if you ate thiamine preparation, thiamine derivatives are metabolized and sulfur is released as a by-product. The smell of garlic does not disappear easily just by brushing your teeth and taking a bath because it is literally sulfur from your whole body.
2. From ancient Eastern and Western medicine to the present, it is common to say that garlic is very healthy.
In the West, garlic is only treated poorly because it is a common food, but some even say that garlic would have been more expensive than ginseng if it was difficult to grow like ginseng.
Garlic has a lot of nutrients even though it is low in calories, so it is almost a complete food nutritionally. The most characteristic element of garlic is allicin, which acts as a kind of defense mechanism when it is damaged. When garlic is cut or crushed or damaged, allicin flows out and makes allicin. Allicin is more sterilizable than penicillin or Terramycin. All the molds exposed to allicin are almost dead. Allicin originally plays a role in protecting garlic from pests, fungi, and bacteria, but it can be expected to have many beneficial effects when consumed by humans. Allicin can also be found on onions in the same lily family. It is also famous as an anti-cancer food because of its excellent antioxidant effect. Allicin comes out when garlic is crushed, so mold is tired in whole garlic and chopped garlic. It should be pounded to see the antiseptic and sterilizing effects. Crushed garlic does not go bad if you put it in the refrigerator. Adding minced garlic to seasoned vegetables and kimchi is not only for taste but also for strong antibacterial and preservative performance. However, when learned, allicin, which has several ring structures, is naturally destroyed, so the amount of allicin decreases. However, the more you eat, the more careful you don't get a cut or a cut. It is especially dangerous for people who are about to undergo major surgery to eat garlic. The reason is because of the thrombolysis effect of garlic. Usually, when bleeding occurs, platelets contained in the blood coagulate the wound and stop the wound. However, if you eat garlic for a long time, the blood clotting effect of garlic remains, slowing the rate of blood clotting, which causes excessive bleeding. It's not the level to be concerned about normally, but if you are a patient who eats garlic frequently, you shouldn't eat garlic at least two weeks before surgery. However, due to the corresponding action of allicin, it is also effective against vascular diseases in a similar manner to aspirin. Healthy people should be careful because acupuncture, is not a problem, and people who take food or medicine that strengthens blood for a long time can cause blood from capillaries and small blood vessels to accumulate under the skin and make bruises. However, to reach this level, you have to eat garlic more than you imagine, so there is no problem with just eating one or two garlic oil every day or eating a little bit of garlic oil in your food.
It has excellent anticancer effects, is good for prostate health, and also prevents skin aging.
It is also known to be good for dieting, especially for energy, but it is actually not only good for energy, but also very good for the body's energy recovery. In oriental medicine, it is said that if you cook it and eat it, the tone becomes stronger. This is because allicin in garlic turns into thiamine when it meets B1 in the body, helping to recover from fatigue and boost energy. In Volume 13, the master of Japanese cartoon taste, there is an episode in which a famous baseball player cooks garlic and performs better than before. In ancient Egypt, onions and garlic were always included in the meals of workers at the pyramid construction site, but once the supply of onions and garlic was cut off, it was on the verge of riots, and there was an anecdote that the Pharaoh himself secured and supplied garlic. This was the same for soldiers' meals, and the Roman army was said to have valued garlic as soon as it showed any signs of staying in an area for a long time.
There are preliminary studies that delay arteriosclerosis, but these is also said to be insufficient.
Except for the excellent efficacy of cancer, high blood pressure is slightly lowered, and some studies say it strengthens energy or lowers blood cholesterol, but large studies say that there are no significant results. And it's not known in detail, but allicin is an antibiotic anyway. Of course, it can be assumed that it is not impossible for the antibiotic effect to be harmful if allicin is blindly hit. There are no substances that are unconditionally beneficial to the body. Likewise, ginseng, which is more famous for its health than garlic, should be considered as it can be harmful to increase body heat unnecessarily due to the action of excessively raising the heart rate. Of course, the above description is a kind of exaggerated concern that always comes out about so-called healthy foods. In fact, the ingredients humans use for cooking cannot be eaten even if they want to eat so much that the ingredients are harmful to the body. For example, theoretically, excessive consumption of water can lead to symptoms of water poisoning, and usually nausea before this happens. Carcinogenic substances, which are said to be in bracken, are destroyed when they are cooked, so I wonder if it is meant to live on bracken for the rest of my life. Benzopyrene, which is said to be in burnt meat, is also meaningful when eating almost charcoal-grained meat. Therefore, there is no need to worry about the negative side of garlic unless you are forced to endure the pain of splitting your head because it is good for your body and eats only garlic after being stuck in a cave for 100 days. Taken together, it is reported very much that it is beneficial, but how it works has rarely been scientifically proven. What is clear is that when thiamine reacts with allicin, a strange thing called thiamine comes out, which is fat-soluble and is not affected by vitamin B degradation factors, helping to absorb thiamine. Of course, it's not that garlic is harmful to your health, it's just that it's not as beneficial as it's known, so you can just eat it without caring. However, in fact, it is much better for people who live alone or are picky to eat garlic consciously. This is because garlic has high inorganic contents such as potassium, phosphorus, and calcium, and also has a lot of vitamin B. Unless you are a person who takes anticoagulants such as pain, there is no need to worry about this because eating a lot of garlic does not cause blood clotting problems. In the past, in related articles such as health books and newspapers, it is not a lie that the reason why eating garlic gives strength is the sugar effect, which is the main ingredient of garlic, but excessive promotion was common. It should be noted that garlic is highly irritating, so overeating can cause diarrhea. This can happen enough even if you don't eat enough to be repulsed. Even if it's cooked and you can't feel the spicy taste in your mouth, it can be a problem in your stomach. Conversely, this may be considered a solution to constipation, but constipation means that the gastrointestinal condition is abnormal, so it can irritate the stomach and further ruin the gastrointestinal condition.
3. Garlic, onions, and carrots were often used as ingredients regardless of East and West because they were good for storage.
Among them, garlic was especially well taken by travelers because even if it dries and twisted, it can be eaten by pouring milk or water and boiling it.
In Western countries, garlic is rarely consumed much, and Italy is famous for garlic. There are quite a few Italian dishes that use garlic. There's this garlic-scented guy in the repertoire when Italian people curse. It is also widely used in Spanish cuisine after Italy. Spain is the largest garlic consumer in the West. Among the tapas served at bars, garlic pickled in a mixture of vinegar and olive oil with capers is very popular, and soup boiled with cheese, onions, and garlic is sometimes used as hangover soup to relieve hangovers. As it is a Western country, Italy and other countries are famous for their garlic consumption the world, but in reality, it is only a fraction of Korea and China's consumption. Compared to Korea's well over 5 kilograms, it was barely possible to get even 1 kilogram, but 5 kilograms was also a reduced number due to the westernization of the diet, and in the early 2000s, it was around 8 kilograms. China also has a high garlic consumption as Korea, and some statistics show that it is higher than Korea, but it is worth keeping in mind that China has a high consumption of garlic accessories such as garlic leaves and large bowls, and exports kimchi to Korea. In any case, China also consumes as much garlic as Korea, with other garlic-loving countries such as Italy weighing about 1kg a year, while China also easily exceeds that many times.
In Europe, garlic is not consumed well in Nordic-based cultures, but this neighborhood cannot be grown due to its climate.
Instead, I like onions very much. South Europe and northern Japan also consume to some extent. Especially, the garlic seller in Eastern Europe is famous. However, Korea only consumes too much raw. Garlic in kimchi is also raw garlic in a way. For steaks with garlic, sprinkle some garlic juice when seasoning, or put a little bit of minced garlic on them, and then remove them when grilling. Only the pungent aroma of garlic is added to the meat, and then the garlic itself is thrown away. Of course, there is a problem that garlic burns when minced garlic is applied and baked, but basically in Western cuisine, garlic plays a role in flavoring similar to a kind of herb, and it is very rare to eat garlic itself as it is in Korea or China. Garlic is also used quite a lot in the Middle East, and Turkiye, which has traditionally been heavily influenced by Greek cuisine, is used as the main level. Even a kilogram of garlic is less than 1,000 won in our own money, and it costs enough to be called a must for meat dishes. If you think it's a bit fishy, add raw garlic juice right away. Whole garlic is not eaten in Greece or Turkey. Turkiye If you eat uncooked whole garlic in front of a person, you ask how to eat the spicy food. And then ask if your stomach hurts. In Greece, there is also a salad made of crushed garlic and crushed bread, and olive oil, and Taramosalata, which is added to fish eggs, is also eaten as a side dish for alcohol. In addition, Ziziki, a spread of minced cucumber and garlic mixed with yogurt, is also consumed daily in both Greece and Turkiye. Considering that all of the above countries have had direct exchanges with Egypt along the Mediterranean Sea, we can see why garlic is consumed in this area. Garlic is a popular food in China, too. It is also widely used in cooking, and there are quite a few cases where raw garlic is added to other dishes like in Korea. Suwan Yanglow, which combines garlic and lamb at lamb skewers restaurants, is a popular product that is not missed at any skewer restaurant. Some houses even sell garlic separately. Many Korean lamb skewers restaurants can see it right away, but Chinese meat restaurants just serve whole garlic with its skin and give it unlimited refills. You can grill lamb skewers, thread whole garlic through the skewers, grill them, peel them, and eat them. Gandhi was also very fond of it. Instead of not eating meat, it is said that the cost of food was enormous because all foods were eaten with too much garlic.
4. In addition to being used as a seasoning or spice, there are many cases where garlic itself is eaten.
If you eat raw garlic, of course, it smells like garlic.
Also, eating on an empty stomach can be spicy and painful. If it's severe for a few hours, the aftertaste of garlic comes out of my stomach during the day. If you don't like raw garlic when you eat it, you should eat it carefully so that it doesn't touch the garlic directly, although it's very cumbersome. Some people enjoy the unique taste of raw garlic. However, there is nothing I can do about the aftertaste continuously rising after eating. If you want to eat garlic for your health, but raw garlic is burdensome and annoying to grill, let's just wash it, put it in the microwave, and turn it around. Some people seem to be concerned that the taste of garlic in the microwave is exploding because steam rises like cooking rice in a pressure cooker for a day, but in that case, let's relax. However, in the case of garlic with a good left and right balance and small size, it rotates like a top. If you turn it for about a minute based on 700W, most of the garlic's unique Arin flavor disappears and it is cooked to the point where it can be eaten lightly. If you want to eat more deliciously, it is also recommended to put a few garlic in a small bowl and add a little sesame oil to heat it. Fried food is good, too. Fry garlic like it's fried in a recipe that often deals with garlic. It is said that if you pour about half a paper cup of cooking oil and tilt the frying pan, the garlic will be soaked in oil. If you cook it like that, you fry it like it's frying, and the boiling point of cooking oil is higher than that of water, so garlic is fried closely. Since it is cooked at higher temperatures than water-based dishes, the change in the ingredients of garlic is maximized, crispy, spicy, or burdensome, and it has a texture similar to steamed potatoes. It has a lot of fat, so it's greasy, but you can eat it very deliciously. If you season it strongly, it becomes a rice thief. You can eat it moist with a butter scent, or you can use a kitchen towel to remove the grease and eat it crispy.
If you add crushed garlic to instant ramen, the taste becomes clean.
Instead, as a side effect, the strong flavor suppresses the taste of the soup, making it taste the same regardless of the type of ramen. If you add bean sprouts, bean sprouts, and seafood mix according to your taste, you can simply make hangover ramen. In Turkiye and Italian cuisine, a method of flavoring olive oil is often used by frying thinly sliced garlic in olive oil. Let's try making spaghetti sauce ourselves. The simplest thing is Aglio e olio. You can make garlic oil and eat it. Add pepper to half-cut raw garlic and oil until it's soaked. Depending on your preference, you can also add red pepper or pine nuts. Usually, it should be aged for three days and consumed within a month. When aged well, it has a deep scent of garlic, but it is often used when you want to preserve the scent of garlic because it is not spicy. The main use is for stir-fried or fried dishes to enhance flavor or dressing. It can also be used for Aglio e olio as an example above, but it has a disadvantage in that it has a stronger garlic scent than olive oil made as an example above. However, if you like the scent, it can be an advantage. And even if you add a drop or two when you cook ramen, the garlic scent is strong, so it has a deeper taste. Representative foods using garlic include garlic bread or garlic bread. Spread minced garlic, butter, and chopped parsley on the baguette and bake.