Who should not eat garlic pickled in vinegar? These groups should pay attention to

　　We know that garlic soaked in vinegar not only tastes good, but also has the effect of removing fishy greasiness and aiding digestion. It also has the effect of avoiding toxins and can eliminate redness and swelling on the human body.

　　It is well known that garlic can kill bacteria. clinical Allicin has been used as an antimicrobial treatment. The main component of vinegar is acetic acid, which also has a bactericidal effect. However, eating too much can easily cause gastric acid concentration to rise. For some people, eating too much can easily cause gastric mucosal damage and stomach pain. Therefore, the more garlic you eat, the better.

　　Although garlic is good for lowering blood lipids and preventing coronary heart disease It has an obvious effect on arteriosclerosis and can also prevent the formation of blood clots. Can induce the activity of hepatocyte detoxification enzymes and protect the liver ； Can block the synthesis of nitrosamine carcinogens and prevent cancer occurrence. Regular consumption of garlic can also delay aging and effectively prevent lead poisoning.

　　Pickling garlic in vinegar is a nutritional and health-care way to eat garlic. Eating it is good for the body. Many people like to pickle garlic in vinegar. So who can't eat garlic pickled in vinegar? Let’s take a closer look below.

　　Who should not eat vinegar-pickled garlic?

　　Eye disease patients

　　The ancients said: "Garlic cures all diseases but only harms one eye." Eating a lot of garlic for a long time is right Eye is harmful. Ji Kang said in "Health Preservation Theory" that "meat and pungent foods are harmful to the eyes", and garlic has the pungent smell, and it clears the eyes and easily causes eye damage. People suffering from eye diseases such as glaucoma, cataracts, conjunctivitis, stye, dry eye, etc. are best to eat less. Traditional Chinese medicine believes that long-term consumption of large amounts of garlic will "injure the liver and damage the eyes." Therefore, patients with eye diseases should try not to eat garlic, especially those with poor health and weak qi and blood. Otherwise, over time, they will suffer from vision loss, tinnitus, lightheadedness, memory loss and other phenomena.

　　Liver disease patients

　　"Compendium of Materia Medica" records that garlic "can damage the liver and eyes if eaten for a long time". Garlic is hot in nature and can help fire.； It tastes pungent and has strong irritating properties. If people with internal fire in the liver eat it, the liver fire will become more intense, which will of course cause damage over time. Moreover, some components of garlic can stimulate the stomach and intestines and inhibit the secretion of intestinal digestive juices, thus aggravating the nausea and other symptoms of hepatitis patients. The volatile components of garlic can reduce red blood cells and hemoglobin in the blood, and may cause anemia , which is not conducive to the treatment of hepatitis.

　　Those who are weak and have fever

　　The ancients believed that eating too much garlic would dissipate a person's Qi and blood. "New Materia Medica" records that "garlic is pungent, hot and poisonous, produces phlegm and triggers fire, disperses Qi and consumes blood. People who are weak and have fever should not touch their lips." Therefore, people with poor health and weak Qi and blood should pay attention.

　　diarrhea patient

　　Garlic is very irritating, so eating less of it can promote digestion. However, garlic should not be eaten when non-bacterial enteritis or diarrhea occurs. If you eat garlic again, the spicy allicin will stimulate the intestines, make the intestinal mucosa congested and edema aggravated, promote exudation, and worsen the condition. If you have diarrhea, you should be more cautious when eating garlic. When you have diarrhea, you should pay attention to a light diet and eat irritating foods.

　　People who are seriously ill should eat with caution

　　Garlic is a hairy thing. The so-called hairy thing means that it is particularly easy to induce certain disease , or foods that aggravate existing diseases. Eating spicy foods such as garlic and chili peppers is likely to have significant side effects for people who are seriously ill or taking medication. Not only may they cause old illnesses, they may also render the medication ineffective or cause a chain reaction with the medication, affecting the body. healthy。

　　Don’t eat on an empty stomach

　　Garlic is irritating, and vinegar also has the same stimulating effect on the gastrointestinal tract. Therefore, it is not suitable to eat vinegar and garlic on an empty stomach. It can easily irritate the gastrointestinal tract and secrete too much gastric acid, which is not good for your health. It is recommended to eat vinegar and garlic after meals.

　　Let’s learn how to make vinegar-soaked garlic!

　　1. Raw materials: 5000 grams of fresh garlic, 1000 grams of sugar, 500 grams of salt, and 2250 grams of vinegar.

　　2. Preparation method: (1) Remove the roots from the garlic, peel off the outer garlic coating, leaving 2 to 3 layers of garlic coating. (2) Take a clean container, add garlic, add salt, mix, and marinate for 1 to 2 days. This can play a role in disinfection and allow garlic to be stored better. ； (3) Put the sugar and vinegar into a pot, boil, let cool, and pour into a container to hold garlic. Generally speaking, 500 grams of garlic requires about 750 grams of white sugar. The amount of vinegar is added according to your own taste to submerge the garlic cloves. Let the sugar melt slowly without stirring. Cover the container with a lid and seal it (or seal it with paper). Stir gently 1 to 2 times a day for 2 to 5 days. It can be eaten after 40 days.

　　3. Please pay attention to the following points during the production process!

　　(1) The salt water for pickling garlic can be added to the sweet and sour sauce to soak the garlic, or it can be discarded.

　　(2) The garlic used to make sweet and sour garlic must be new garlic (Laba garlic uses dried garlic), which is the kind just taken out of the field.

　　(3) Peel the garlic into individual cloves to speed up the penetration of the sweet and sour sauce. The amount of sugar and vinegar can be increased or decreased according to personal preference.

　　(4) The tank should be cleaned and resealed after stirring every day.

　　(5) When eating, use clean chopsticks to take out the garlic. Do not let oil or vegetable scraps enter, which may contaminate the sweet and sour juice and affect storage.