Garlic history

One of the oldest herbs used in food and medicine is garlic. The oldest record of the garrisons of the Sumerian scriptures, which has remained since 2600 BC.
Garlic is one of the most important Egyptian medicines, with at least 22 therapeutic benefits, and has been registered in Papyrus since 1550 BC.
In the pharmaceutical market, there are various forms of cigarette products, most of which are in the form of tiredness, borrowed or oil-filled pearls, which are given a brief overview of it.
Garlic consists of an aqueous alcoholic extract of the garlic substance, which is approximately the same as garlic, but has a severe smell, which is why it is less used.
Garlic Powder contains dried garlic powder, which is the best form of medicine and its properties are somewhat similar to fresh garlic, and the material contained also contains most of the substances that are present in fresh garlic.
Most of the garlic products in the world are in this shape, and since these pills are cracked, it does not smell of garlic, but after eating a bit, the aroma of garlic is from mouth to mouth.
The important question most people have is whether the garlic properties are pickled or fried or fried foods, like fresh garlic? From the point of view of science, the compounds and the mechanism of the garlic effect are somewhat complicated, for example, the compounds present in the garlic, until the skin of the cabbage is separated, differs slightly from time to time when the peeling and crushing of the garlic is different, that is, as soon as the cake is shaken and adjacent to the air, changes occur in It rumbles.
Because the main and effective ingredients of the garlic are sensitive to the air, and especially the heat, the more the garlic gets healed, the less its properties. Therefore, the effect of garlic on cooked and fried foods is less than fresh garlic. The same smell in the kitchen made from cooked or fried foods is associated with sulfur sulfur substances that are more than 60 degrees of temperature.