Scientific diet eats meat without halving garlic nutrition

There is a saying among the people saying: "If you eat meat without garlic, your nutrition will be reduced by half." This is not only to say that adding garlic when eating meat can increase the taste and appetite, but also because garlic can make the nutrition in the meat more absorbed by the body. It is scientifically reasonable.

According to experiments, meat foods, especially lean meat, are rich in vitamin B1, and vitamin B1 stays in the human body for a very short period of time. If the body is too late to absorb it, vitamin B1 will be excreted in the urine.

The garlic contains a unique alliin and garlic enzyme, and after contact with vitamin B1, allicin is produced. The vitamin B1 in the meat binds with allicin to form a stable garlic thiamine, which increases the vitamin B1 content. 4 to 6 times. Not only this, garlic thiamine can also prolong the residence time of vitamin B1 in the human body, increase the absorption rate of vitamin B1 in the gastrointestinal tract and the utilization rate in the body, and has a very important role in eliminating body fatigue and enhancing physical fitness.

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