Health & Life

What is Garlic’s Arch-Nemesis? 4 Foods That Are a Recipe for Disaster.

"A Word of Warning: Foods That Are Absolute No-Goes When It Comes to Garlic"

28 July, 2024

Chicken

Chicken is a familiar and nutritious food, but it is also a food that does not go well with garlic. According to traditional medicine, chicken is warm and sweet, so when combined with the hot nature of garlic, it will increase the heat in the dish. Therefore, when chicken is cooked with garlic, it can cause indigestion and lead to constipation and dysentery.

Crucian Carp

According to folk experience, crucian carp does not go well with garlic. Although garlic is a common marinade for various types of meat, it is avoided when it comes to crucian carp.

Herbalist Bui Dac Sang shares that, in Oriental medicine, crucian carp is considered neutral and sweet, which does not match with the properties of garlic. Combining these two foods can cause bloating, flatulence, and indigestion.

Black Carp

In traditional medicine, black carp is sweet and neutral, and it is highly nutritious. Black carp helps reduce swelling, strengthen the spleen, and promote fetal stability. The bile of the black carp is bitter and cool, and it is non-toxic, helping to clear stagnation and improve eyesight.

Herbalist Bui Dac Sang says that black carp is a medicinal herb with many health benefits. However, it is not recommended to cook black carp with garlic as they are incompatible.

Dog Meat

In traditional medicine, dog meat is hot and salty. It helps enhance libido, strengthen immunity, and improve muscles, tendons, kidneys, and yang energy.

However, dog meat is high in protein and has a hot nature. When combined with garlic, it can lead to indigestion, bloating, and dysentery.

Frequently asked questions

The arch-nemesis of garlic is asparagus. When these two foods are combined, the asparagus enzyme breaks down the sulfur compounds in garlic, altering its potent health benefits and unique flavor.

Yes, it is advised to avoid pairing garlic with foods like beans, spinach, and peppers. Beans contain large amounts of protein, which may neutralize the health benefits of garlic. Spinach is rich in iron, but garlic can reduce our body’s ability to absorb this iron efficiently. As for peppers, the capsaicin in them can diminish the positive effects of garlic.

Garlic pairs well with a variety of vegetables, especially cruciferous ones like broccoli, cabbage, and cauliflower. These vegetables retain their nutritional value when combined with garlic and can even enhance the health benefits of the dish.

It is recommended to crush or chop garlic and let it sit for about 10 minutes before cooking or consuming it. This process allows the enzyme alliinase to convert alliin into allicin, boosting its health benefits. Also, pairing garlic with healthy oils like olive oil can aid in the absorption of its beneficial compounds.