Allicin in garlic has certain irritation. After garlic was soaked in honey, it began to become mild and less irritating after decomposition and fermentation. After eating, it has little irritation to the spleen and stomach, and even if you eat too much, you will not feel heartburn and other discomfort.
Honey is rich in fructose, glucose, amino acids, minerals and other nutrients, which can nourish the skin and fine pores. The sulfide in garlic can scavenge free radicals and delay aging. Soaking garlic in honey has the effect of yin beauty.
Garlic is rich in sulfur-containing compounds, which have antibacterial and anti-inflammatory effects after decomposition, and the enzymes in honey also have disinfection and sterilization effects. Putting garlic into honey for fermentation can maximize the disinfection and sterilization effects of both.
Honey moistens the lungs and is dry. Regular consumption of honey can prevent lung diseases. Eating garlic has the function of anti-inflammation, sterilization and disease prevention. Soaking garlic in honey and eating it together can prevent diseases, moisten the lungs and relieve cough.