Can eating Rakhi garlic really replace antibiotics and cure diseases and kill bacteria?

Rabi garlic can't replace antibiotics. La Baigi garlic is the most characteristic food in our daily life. On December 8 every year, many families customarily pickle some Lapacho garlic, which matches Lapacho garlic when eating dumplings in the New Year. Lapacho garlic is very green in color and looks very appetizing, so it is also very popular in normal times. Recently, Lahar Garlic has been in high demand again. This is because it is said that the active peptide first discovered in Lahar Garlic is expected to replace antibiotics. Is this really true? Let's find out today.

Recently, a group of researchers said that three new active peptides have been found in Rakhi garlic. These actives have significant antibacterial effects. Moreover, these inhibitory bacteria are very active, have low toxicity and are less likely to produce drug-resistant bacteria. As a result, it was speculated that they might replace antibiotics. Of course, we still don't have any basis for this claim.

First of all, when you choose garlic, it's best to choose purple-skinned garlic. Purple-skinned garlic has a higher value and higher content of active ingredients than white-skinned garlic. After peeling the garlic, we rinse the garlic with water and take it out to dry. We must dry the water on the surface of the garlic. Then we prepare an airtight glass container without water and oil. After putting in the finished garlic, we add a little icing sugar. Then pour the old vinegar. Vinegar must be infused with garlic. At this point, unscrew the cap and put it in a cool, dark place. After a while, you will be able to make a very tasty Lahar Garlic.

Of course, to make Lahar Garlic you need certain temperature conditions. Only in the environment of more than ten degrees, the Lahar Garlic vegetables are easy to turn green, because the sulfide in the garlic does not produce blue and yellow pigments in the acetic acid environment, and eventually turn green.