To nourish the liver in spring, try honey-soaked garlic

Koreans often eat garlic with other foods, which not only improves the taste but also enhances the health benefits of garlic. Garlic pickled in honey is the best golden partner.

The minerals and sugars contained in honey can combine with the nutrients in garlic to enhance liver function. Professor Liu Jian, a member of the Standing Committee of the Health Professional Committee of the Chinese Medical Association, said that garlic is a spicy and irritating food that can irritate the gastric mucosa and cause dry mouth after eating, while honey has the effects of strengthening the spleen, harmonizing the stomach, and nourishing yin. Therefore, eating garlic soaked in honey can make up for the disadvantage of garlic damaging yin and better protect the gastric mucosa.

You can first heat the garlic in the microwave for 1 to 2 minutes, or blanch it in boiling water for about 5 minutes, and then soak it in honey for about a week before you can eat it. Before pouring in the honey, you can soak the garlic in about 30% salt water for a while, take it out and remove the water to prevent the garlic from rotting. The garlic made in this way will not have a astringent taste and will taste better. When eating, you can dilute the honey with water and drink it, or you can add an appropriate amount of lemon juice.

The best time to eat honey-pickled garlic is after dinner, because the nutrients will be effectively absorbed during sleep, and it can also reduce the irritation of garlic to the stomach. It should be noted that although garlic has a bactericidal effect, normal people can only eat 2 to 3 cloves a day at most. People with poor stomachs can only eat about 1/2 clove a day. Too much can easily cause symptoms such as stomach pain or diarrhea. Patients with liver or kidney disease should avoid eating it during treatment.