Garlic has become one of the indispensable foods on the table. It is rich in trace elements such as iron and selenium, as well as organic sulfides and other beneficial ingredients, which can sterilize and inhibit bacteria, lower cholesterol in the body, inhibit cancer, and prevent the occurrence of diabetes, hypertension and cardiovascular diseases. Besides these, there are several things you must know about garlic. Crushing has health benefits Garlic contains effective substances such as allicin and alliinase, and when crushed they come into contact with each other, thus forming allicin, which has health benefits. Therefore, it is best to mash garlic into a puree and let it sit for 10 to 15 minutes before eating it, which is good for the production of allicin. Raw garlic has a good bactericidal effect During the heating process, the content of organic sulfide, which plays an antibacterial role, gradually decreases, and the higher the temperature, the faster it decreases, so cooked garlic does not have a good bactericidal effect. It is a healthy way to eat garlic at home with cold dishes and dumplings with vinegar and a little sesame oil. Add a little sugar to protect the allicin when choking with garlic. The oil temperature should not be too high and the cooking time should not be too long. Purple-skinned garlic is more antibacterial than white-skinned garlic Garlic can be divided into white, purple and black-skinned garlic according to the color of the outer skin, among which white and purple-skinned garlic are more common. Compared with white garlic, purple garlic has a more pungent taste, higher content of active ingredient allicin, and more obvious antibacterial effect. One-headed garlic is more anti-cancer One-headed garlic is actually a garlic bulb that is undernourished, stunted and unable to produce multiple cloves. Its pungent taste is unique and has some medicinal value, and its anti-cancer effect is higher than that of ordinary divided garlic. Keep in a dark place Newly released garlic has a high water content and should be bought home and dried flat before storage, not in a plastic bag. It is best to store garlic in a ventilated, dry and dark place to inhibit its sprouting. You should also keep the outer skin intact when storing it and peel it as you use it. You should not eat more than 2-3 cloves of raw garlic per day. Allicin has a stimulating effect on the stomach and intestines, so eating too much garlic raw can cause acute gastritis, and long-term overconsumption can also cause eye discomfort. For people with poor gastrointestinal function, it is best not to exceed 1 clove per day; for people with good gastrointestinal function, it is best to have 2-3 cloves per day. People with liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum, and cerebral hemorrhage are better off not eating garlic.