써니
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Reporter Shin So-young's story
◇Raw garlic and roasted garlic have slightly different effects.
Garlic is one of the most effective foods for boosting the immune system. Indeed, garlic is rich in anti-cancer and anti-inflammatory compounds, including allicin and selenium. The U.S. National Cancer Institute has even designated garlic as the "best anti-cancer food."
When garlic is cooked by heating, its antioxidant activity and polyphenol and flavonoid content, which prevent aging, increase. Also, a large amount of 'S-allycysteine', a carcinogenic inhibitor, is produced. According to a study by the National Institute of Agricultural Sciences, Ministry of Agriculture, Food and Rural Affairs, when garlic was boiled in water for 60 minutes, S-allycysteine was three times higher than in raw garlic. When garlic is heated, the fructose content also increases compared to raw garlic, making it sweeter.
the other side, Allicin is found in greater amounts in raw garlic than in cooked garlic. Allicin is It is a component that gives off a refreshing scent, and it removes active oxygen in the blood while sterilizing and detoxifying bad bacteria in the body. It also has anti-thrombotic properties, preventing blood from clotting or hardening. Furthermore, research suggests that eating raw garlic, rich in hydrogen sulfide, is more effective for protecting the heart.
Eating minced garlic is also beneficial. When raw garlic is crushed or chopped, the allicin component in the garlic combines with the protein enzyme allinase to form allicin. This revitalizes cells through blood circulation and stimulates the gonads, promoting the secretion of sex hormones.
◇Onions, cut vertically along the fibers and fry in oil before eating
There are ways to increase the effectiveness of onions from the time they are prepared. Slice the onion perpendicular to the fibers. This breaks down the onion's tissue cells, allowing nutrients like allicin to become more active. It's recommended to leave vertically sliced onions at room temperature for 15 to 30 minutes before cooking. When the onion comes into contact with oxygen, the sulfur compounds responsible for its pungency are converted into beneficial enzymes in the body. This stimulates metabolism and helps prevent blood clots.
Onions can be sautéed in oil to further enhance nutrient absorption. This process evaporates moisture and increases sugar concentration, intensifying their sweetness. Sautéed onions pair well with beef and pork. The vitamin B1 in the meat and the allicin in the onion combine to form allithiamine, which is effective in generating energy in the body. When sautéing onions, it's best to use oils like olive or canola, which are less likely to oxidize.
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When eating garlic meat, use raw garlic.
It is also used a lot when cooking.
Onions are delicious even when eaten raw,
I like it fried in oil