Yes, pickled garlic contains allicin, but the amount may be lower than in fresh garlic due to the pickling process.
34 Pickled Garlic Health Benefits Most People Don’t Know
Is it healthy to eat pickled garlic? Garlic has antibacterial and antioxidant properties which can boost the human immune system. Including a small amount of garlic pickle in your can protect your body against the common cold and flu.
What’s Up with Pickled Garlic and Allicin?
Alright, check it out—pickled garlic holds its own when it comes to that allicin stuff, which gives garlic its kick. However, you might find a tad less allicin in the pickled version compared to the raw deal due to the pickling process.
How many cloves of pickled garlic should you eat a day? Eating one to two pickled garlic cloves a day has been shown to have many health benefits. We suggestion not consuming more than 2-3 cloves a day to avoid garlic-breath! Eating too many can thin the blood.
Allicin is like the superhero compound in garlic that makes it both stinky and super good for your health. It jumps into action when this odorless thing called alliin in garlic buddies up with an enzyme called alliinase, and that happens when you smash or chop garlic.
What kind of garlic lowers cholesterol? The best types of garlic for lowering cholesterol Kyolic garlic extract: A type of aged garlic extract (AGE). Kyolic garlic is an odorless extract that people age for up to 20 months without heat. Raw garlic: Garlic in its natural form.
The Pickling Process and Allicin Levels
Let’s dive into the pickling process. When garlic cloves take a bath in a vinegar solution, it can affect how much allicin shows up. The vinegar’s acidity slows down the enzymatic reaction that makes allicin, and the heat from the sterilization process can break down some of those allicin molecules. But, some smarty-pants suggest that pickling might also whip up some other cool compounds, like antioxidants and polyphenols.
Even with a potential dip in allicin during pickling, pickled garlic still brings the goods. One study found it’s hanging out with about 1% to 2% allicin, which is no small feat, considering allicin is a heavy hitter.
How long does it take for garlic to lower cholesterol? It takes about eight weeks to lower your cholesterol levels for garlic or its supplements. Also, over 4-12 weeks, 6 g of garlic twice daily can decrease total cholesterol levels. To clarify, 6 g of raw garlic is around one clove.
Why Allicin in Pickled Garlic Rocks for Health
Now, let’s get into why allicin is the garlic MVP. This compound is the reason why garlic is like a superhero for your health:
1. Germ Buster
Allicin is like the bouncer of the garlic world, kicking out bacteria, fungi, and viruses. So, pickled garlic might just be your natural go-to for fighting off infections.
2. Heart’s Best Friend
What happens if you eat a lot of pickled garlic? Here are some potential negative effects of consuming garlic pickles regularly: High Sodium Content: Most pickles, including garlic pickles, are high in sodium due to the pickling process. Excess sodium intake can lead to increased blood pressure, which may contribute to heart disease and other cardiovascular issues.
Allicin might be the wingman your heart needs, helping to lower cholesterol and keeping those heart issues at bay.
3. Immunity Booster
Feeling a bit under the weather? Allicin could be the boost your immune system needs to kick those sniffles and sneezes to the curb.
Why do Asians eat pickled garlic? The garlic is usually served with dumplings in northern China. During Spring Festival, the pickled snack almost becomes a necessity as it helps beat the greasy feeling brought about by the inevitable feast – as families unite to have a big meal.
4. Cell Defender
Allicin doesn’t mess around when it comes to protecting your cells. It’s got this antioxidant thing going on, shielding your cells from the chaos caused by those rogue free radicals.
In a nutshell, pickled garlic isn’t just a tasty addition to your meals; it’s like a flavor-packed health bomb. Sure, it might have a tad less allicin compared to the raw stuff, but it still brings a boatload of health benefits. So, if you’re on the lookout for an easy way to up your garlic game, pickled garlic is the real MVP.
