Is sweet and sour garlic green cancerous or pathological

The greening of sweet and sour garlic is a normal fermentation phenomenon and is usually not a sign of cancer or pathological changes. During the pickling process of sweet and sour garlic, alliin is produced due to the acidic environment and the action of alliinase, resulting in color changes. This is mainly related to factors such as fermentation time, temperature, and ingredient ratios. The greening of sweet and sour garlic is a common chemical reaction in traditional pickled foods. Under acetic acid and low temperature conditions, sulfur-containing compounds in garlic are catalyzed by alliinase to produce blue and yellow pigments, which appear green when mixed. This pigment has stable and non-toxic properties, and the winter pickled Laba garlic in northern China is a typical example. Green sweet and sour garlic is not only safe to eat, but its antioxidant activity may also increase. In rare cases, the abnormal greening of sweet and sour garlic may be accompanied by deterioration characteristics such as softening of texture and production of odor. This is usually caused by container contamination, insufficient salinity, or high environmental temperature leading to the proliferation of miscellaneous bacteria. If mold spots, mucus, or a pungent odor are found on the surface of garlic, it should be immediately stopped from consumption. It is recommended to choose fresh garlic for homemade sweet and sour garlic, ensure high temperature disinfection of the container, and control the ambient temperature below 15 ℃.

It is recommended to limit the daily consumption of sweet and sour garlic to no more than 30 grams per serving to avoid eating on an empty stomach and stimulating the gastrointestinal tract. Patients with diabetes should pay attention to the addition of sugar, and patients with hypertension should pay attention to the content of sodium salt. When making homemade, it is advisable to reduce the amount of white sugar and switch to sugar substitutes or increase the proportion of vinegar. Keep the container sealed during storage and store in a cool place away from direct sunlight. It is recommended to consume within two weeks after opening to ensure flavor and safety.