In winter, when many are susceptible to colds and infectious diseases, garlic comes to the aid, which has a powerful antibacterial effect. It is eaten both fresh and pickled. Hence the question arises as to how pickled garlic is useful. The fact is that with the heat treatment this vegetable culture does not lose its unique properties. The use of pickled garlic is that it has a softer taste, and the concentration of phytoncides in it is not less than in fresh. It is they (phytoncids) that garlic owes its sharpness and specific smell. Also these substances have antibacterial effect, which is useful pickled garlic along with fresh.
Useful properties of pickled garlic
In addition to antibacterial properties, garlic is recommended for people who have high cholesterol in their blood. Lowering its level, garlic prevents the appearance of cholesterol plaques.
Useful pickled garlic and sick, suffering from eating disorders caused by lack of appetite. A little garlic stimulates the secretion of gastric juice, which causes appetite.
This vegetable culture is also good for the prevention of cardiovascular diseases. Marinated garlic has a low calorie content , only 46 calories per hundred grams, which means it is recommended to people who are on a diet. But it is worth remembering about what harm can bring excessive craze with such garlic. Active substances that kill pathogenic bacteria can negatively affect the cells of the human body. They irritate the mucous membranes, which can even result in a burn.
In large quantities, these substances, affecting the brain cells, can cause inhibition of brain activity. To garlic should be treated as a preventive medicine, and therefore, do not exceed the dose.