The meat products we usually eat, especially lean meat, contain abundant vitamin B1. However, vitamin B1 is not stable and stays in the body for a short time. It will be excreted in large amounts with urine. Garlic contains unique alliin and alliin, which react to produce allicin. The combination of vitamin B1 and allicin in meat produces stable allicin, thereby increasing the content of vitamin B1 in meat. Not only that, garlic thiamine can also prolong the residence time of vitamin B1 in the human body, improve its absorption rate in the gastrointestinal tract and utilization rate in the body. Therefore, there is a saying that goes, 'Eating meat without garlic reduces nutrition by half.'.

So, in our daily diet, we should eat meat in moderation, which can not only relieve fishy smell and odor, but also achieve twice the result with half the effort in nutritional benefits. Garlic essential oil, which has high health benefits in garlic, is the total of all sulfur-containing compounds in garlic. The sulfur atoms in these substances have high activity and can spontaneously transform into various organic sulfur compounds. Most of the sulfur-containing compounds in garlic have broad pharmacological and pharmacological effects, and are also the main flavor compounds that contribute to the unique spicy aroma of garlic. Among the garlic essential oil components, alliin, allicin, and allicin have been extensively studied.