I-garlic isesimweni eside futhi isungulwe ngokwayo njengengxenye yezinhlobonhlobo zokuthakazelisa kwamakhemikhali emazweni ethu. Kodwa bambalwa abantu abazi ukuthi yiziphi izinhlobo eziwusizo nezingozi ezigcoke izigcawu zikagalikhi ngokwazo. Ake sibheke le nkinga ndawonye.
I-Garlic ephuziwe: Ukubukeka Nokuthandwa
Ukubonakala komkhiqizo oqediwe kuxhomeke kakhulu ekutheni uqale kanjani inqubo yokugaya: noma ngabe yayigcwele yini, noma ngabe wawuyihlile ngaphambili, wawuchoboza ngosizo lwesigca esicu sommese noma wadlula ebhokisini likagalikhi. Ngaphezu kwalokho, kubalulekile ukucabangela iqiniso lokuthi ukubukeka kokugcina komkhiqizo kuzophinde kuthinteke ngezinga lokugaya: uma lukhudlwana kakhulu futhi isikhathi eside kangakanani le nqubo, i-garlic izogcina iphelile. 
Uyazi? I-garlic yaqala ukukhula njengesitshalo esitshalwe eminyakeni engaba ngu-5 000 edlule e-India, lapho kubonga khona ama-Aryans. Noma kunjalo, ngaleso sikhathi ayingasetshenziswanga njengomkhiqizo wokudla ngenxa yephunga layo elinamandla kakhulu nokunambitheka.Umkhiqizo olungiselelwe kahle ngeke ube nephunga elizwakalayo, futhi izimfanelo zalo zokunambitheka zizoshintsha ngokuphawulekayo kubantu abangathathi hlangothi. Ngenxa yomuthi wokushisa, lesi sidlo sizolahlekelwa yingxenye ebalulekile yokubukeka nokuzijabulisa okungavamile kokunye okusemqoka.
Ngokufushane mayelana nezinzuzo zikagalikhi
Zonke izakhiwo zalesi sitshalo zibangelwa izinto ezakhiwe. Kumele kuqashelwe ukuthi umkhiqizo othosiwe unezimfanelo ezimbalwa ezingabonakali kakhulu kunezihlobo zawo ezintsha. Ngezansi uzothola incazelo emfushane yokwakheka kanye nezakhiwo ezizuzisayo zegalikhi eyosiwe.
Funda kabanzi mayelana nezinzuzo nokusetshenziswa kwegalikhi.
Ukwakhiwa
Ukwenziwa kwegalikhi kuncane kakhulu, kuqhathaniswa nezinye izitshalo, inani lamanzi lingama-60% kuphela. Ama-carbohydrate akha amaphesenti angama-33% omthamo osele, ama-6-9% ama-protein. Mayelana no-0.5% kunikezwa amafutha. Ingxenye enkulu kakhulu ithathwa yi-ushukela ahlukahlukene - kufika ku-25%. 
Into eyenza igalikhi antioxidant, antitumor kanye ne-antibacterial properties ibizwa ngokuthi i-allicin. Izakhiwo ezithile ze-organoleptic zalo mkhiqizo zinikeza ukuba khona kwalokho kuhlanganiswe ngokweqile inani lemali elibalulekile likagalikhi (kufika ku-0.8% we-mass mass).
Uyazi? Phakathi neMinyaka Ephakathi, abantu bakholelwa ukuthi igalikhi ingakwazi ukuvikela indawo yokuhlala emabutshweni amabi, ngakho-ke izigqoko zalo ziboshelwe emnyango wendlu.
Izakhiwo eziwusizo
Phakathi kwezakhiwo eziwusizo kakhulu futhi ezaziwayo zalo mkhiqizo ukugqamisa ikhono layo lemvelo lokubhubhisa izinyoni ezincane eziyingozi nezipathogenic. Ngaphezu kwalokho, ngenxa yezinto ezihlukahlukene ezisebenzayo eziphilayo eziqukethwe ekwakheni ugarlikhi, kunomthelela ekwehleni kwegazi, okwenza kube yindlela enhle kakhulu ekuvimbeleni i-thrombosis.
Ukusetshenziswa njalo kwegalikhi kunganciphisa kakhulu amazinga wegazi we-cholesterol, futhi kunciphise ukucindezelwa kwegazi. Kubuye kube nomthelela ekuqaliseni umkhuba wamathumbu kanye nokunciphisa ingozi yokuhlaselwa yinhliziyo kanye nemivimbo. 
Sikululeka ukuthi uthole ukuthi iziphi izifo akufanele zidle igalikhi.
Kungakhathaliseki ukuthi izindawo zilahlekile ekucutshungweni okushisayo: kunokuba i-garlic eyosiwe iyasiza
Noma yikuphi ukwelashwa kokushisa kunomthelela ekulahlekelweni okuyingxenye yomkhiqizo oyinhloko wezindawo zawo zangempela ngenxa yokwehla kwezinto ezithile eziphilayo ezisebenzayo. I-garlic akuyona into ehlukile, kepha emva kokukhathala ithola ukunambitheka okhethekile, okucebile, kodwa ilahlekelwa yingxenye ebalulekile yezimfanelo zayo ezimangalisayo.
Ngaphezu kwalokho, ososayensi abathile baye bathola ukuthi ekwenzeni i-garlic epanini emafutheni e-sunflower, okungaqondwanga kahle, ikwazi ukukhulula inani elikhulu lama-radicals mahhala nezinye imikhiqizo yokudiliza, okuthi, uma idliwe ngobuningi, ibangela ukuthuthukiswa kwezifo ezihlukahlukene, kubandakanya i-oncology.
Kubalulekile! Uma ugwayi udosa, zama ukusebenzisa i-sunflower ehlanza noma amafutha omnqumo - ngakho uzokwehlisa umonakalo ekudleni lo mkhiqizo.
Izindlela zokupheka i-garlic
Phakathi kwezindlela ezivame kakhulu zokupheka lo mkhiqizo ekhaya, kunezinto ezimbili: epanini nangesizo sehhavini noma isitofu. Umphumela wokusebenzisa izindlela zombili zifana okufanayo, ngaphandle kokuthi ngesikhathi sokupheka kuhhavini izinto eziyingozi ezingafani zikhishwa.
I-garlic eyomile isetshenziselwa ukunikeza isidlo ukunambitheka okukhethekile nokuphunga.
Ku-pan
Le ndlela yokulungiselela ithatha isikhathi esifushane, ngakho-ke kunenzuzo kakhulu ukuyisebenzisa uma uvinjelwe kumthombo wesikhashana. Nasi i-algorithm yokupheka eseduze:
- Thatha ugarliki, uwahlukanise ngama-clove ngabanye bese uwahlunga.
- Engeza inani elincane lamafutha epanini bese ubeka ama-clove lapho.
- Vula ipulazi elishisayo emlilweni ophakathi, ufake i-pan yokuthosa bese ulinda isikhathi lapho amafutha abilayo.
- Ncipha ukushisa phansi futhi gazinga ugarliki, uvuselele ngezikhathi ezithile.
- Izikhathi zokupheka kusukela kumaminithi angu-10 kuya kwangu-25. Izimpawu zesitsha esiphelile ziyisithakazelo sokuqhathanisa nokuqhathaniswa nokuqala kokuqala cishe cishe kwesigamu kanye nokwakhiwa kwe-crust emnyama.
Kuhhavini
Le ndlela yokulungiselela ingenye yezinto ezithandwa kakhulu ngoba ikuvumela ukuba ugcine ijusi nokunambitheka okunamkhiqizo komkhiqizo. Kuthatha isikhathi esiningi kunendlela eyedlule, ngakho-ke zama ukubala ngokucophelela isikhathi sokupheka, uma ufuna ukukhonza isidlo etafuleni ngesikhathi.
Hlola izindlela ezinhle zokuvuna nokugcina igalikhi ebusika.
Nansi iresiphi:
- Letha lokushisa kuhhavini kuya kuma-degrees angu-180.
- Susa wonke ama-husk ku-garlic, kodwa ungahlukanisi ikhanda ibe yiziqephu ezihlukene.
- Sika phezulu kwempande ngendlela yokuthi inyama ibonakala.
- Gcoba i-garlic e-foil noma uyibeke esikhunjini esincane, bese usithululela phezulu ngenani elincane lamafutha omnqumo bese ufafaza usawoti.
- Beka ugarliki kuhhavini bese ubhake imizuzu engu-40.
Amazinyo amazinyo kufanele anciphise kakhulu futhi athole uqweqwe olunzima. Uma ubona ukuthi umkhiqizo awungakalungeli okwamanje, ungashiya kuhhavini ngeminye imizuzu engu-10.
Amazinyo amazinyo kufanele anciphise kakhulu futhi athole uqweqwe olunzima. Uma ubona ukuthi umkhiqizo awungakalungeli okwamanje, ungashiya kuhhavini ngeminye imizuzu engu-10.
Kubalulekile! Ungasheshi ukuthululela amafutha lapho igalikhi lakho liphekwe khona. It has aroma elimnandi kanye ukunambitheka okumangalisayo. Ingasetshenziswa ngempumelelo ekulungiseleleni izitsha ezihlukahlukene nezasisi.
Inombolo namanani wansuku zonke
Ukwakhiwa kwalo mkhiqizo akunazo izingxenye ezingase zilimaze umzimba wakho ngisho nasezikhungweni ezibalulekile. Kodwa-ke, kubalulekile ukucabangela ukuthi ukudla kwanoma yimuphi umuntu onempilo kufanele kube nokulinganisela futhi kufaka inani elikhulu lokudla okuhlukahlukene. Kuphela-ke kuyokwazi ukufakazela ukuthi umuntu uthola inzuzo enkulu kuyo yonke imikhiqizo efakwe kwimenyu yakhe yansuku zonke.
Ngokuvamile, odokotela batusa ukusebenzisa amazinyo angaphezu kwama-6-7 alo mkhiqizo ngosuku. Inani elikhulu ngeke lidale umonakalo omkhulu emzimbeni wakho, noma kunjalo, izakhi ezitholakala emthamo wegalikhi othosiwe, ngaphezu kwalokhu, ngeke zifakwe kahle futhi zivele zidlule emathunjini emathunjini.
Ingabe kukhona inzuzo kulabo abahlaseli begalikhi
Abaningi bakholelwa ukuthi abavukuzi be-garlic, ngaphandle kokuthi ukuhlala kwesitshalo ngokwayo ngeke kube khona, akuyona into engaphezu kokungeyona usizo olungenalutho ngqo kugarliki. Kodwa-ke, njengokwenza okuboniswayo, akugcini nje kuphela ukusetshenziselwa ukupheka, kodwa futhi uthola inzuzo ethile kubo emzimbeni wakho.
Imicibisholo ye-garlic ayisetshenziselwa ukupheka kuphela, kodwa futhi isetshenziselwa ukwelashwa kwezifo eziningi.
Okumnyama
Ama-garlic abadutshuzi abomvu aqukethe inani elikhulu lamavithamini, okufaka i-A, PP, C, B6 ne-B12, izakhi zokulandelela eziwusizo, kanye nezinto ezihlukahlukene ezisebenzayo eziphilayo ezakhiwe nge-antioxidant. 
Abantu abadla lo mkhiqizo ngezikhathi zonke, babika ukuthi kunomthelela ekuvuselelweni komzimba jikelele - kokubili ukubukeka nesimo jikelele kuthuthuka. Umsebenti wezinyathelo zamathumbu uthola ngcono, ingozi yokuphefumula kwesifo sofuba kanye ne-thrombosis incishisiwe, futhi amathuba okugula ngezifo ezihlukahlukene zonyaka ayancipha.
Ethosiwe
Njengasendabeni kagalikhi, izinzuzo zemicibisholo ethosiwe ziyancipha ngendlela ethile ngenxa yenqubo yemvelo yokunciphisa ukuhlushwa kwezinto eziphilayo ezisebenzayo futhi ukubola kwezingxenye eziyinkimbinkimbi zibe lula. Izinongo zengezwe kwinqubo yokupheka nazo ziholela ekunciphiseni okunye kokusetshenziswa kwesidlo. 
Abantu abasebenzisa isisindo somzimba futhi basebenzise lo mkhiqizo njengendlela yokudla, kufanele futhi uqaphele ukuthi imicibisholo ethosiwe ifaka kakhulu ekuqukethwe kwayo kwekhalori. Le nkomba ikhula kusuka ku-24 kcal nge-100 g yomkhiqizo emicibisholo eluhlaza kuya ku-90-95 kcal ku-othosiwe.
Ukulimala nokuphikisana
Okokuqala, kufanele uqaphele iqiniso lokuthi, njenganoma imuphi omunye umkhiqizo wokudla, i-garlic eyosiwe ingabangela ukuthuthukiswa kwesenzo sokuqala sokugulisa okweqile, kuze kube se-angioedema. Ngakho-ke, uma unesifo somzimba, uma usebenzisa lo mkhiqizo kudingeka uqaphele.
Lo mkhiqizo awunconywa ukuthi usebenzise abantu abahlukunyezwa yi-gastritis, i-peptic ulcer kanye ne-pancreatitis ezinhlotsheni eziyingozi, ngoba ingabangela ukukhushulwa kobuhlungu nokubukeka kwezinye izibonakaliso zesifo. 
I-garlic egazingiwe, inomphumela omuhle emzimbeni wethu. Zizwa ukhululekile ukungeza le ngxenye izitsha zakho ezivamile - kuzokusiza uthole inhlanganisela emisha, ama-flavour namafomu okugaya, kanye nokuzuza umzimba wonke.
