{"id":14589,"date":"2022-09-27T14:50:33","date_gmt":"2022-09-27T12:50:33","guid":{"rendered":"https:\/\/congopubonline.com\/?p=14589"},"modified":"2022-10-04T10:21:06","modified_gmt":"2022-10-04T08:21:06","slug":"il-ne-faut-pas-manger-le-germe-de-lail-faux","status":"publish","type":"post","link":"https:\/\/congopubonline.com\/?p=14589","title":{"rendered":"Il ne faut pas manger le germe de l’ail ? Faux"},"content":{"rendered":"\n

Selon la croyance populaire, le germe de l’ail doit \u00eatre retir\u00e9 lorsqu’on cuisine, parce qu’il nuirait \u00e0 la digestion. On lui attribue aussi un go\u00fbt amer.<\/strong><\/p>\n\n\n\n

Indigeste ?<\/h5>\n\n\n\n

Si la pr\u00e9sence d’un germe peut indiquer que la qualit\u00e9 de la gousse d’ail a diminu\u00e9, le\u00a0germe\u00a0en soi n’est pas nuisible,\u00a0r\u00e9sume un\u00a0document\u00a0de vulgarisation de 2016 de la\u00a0division\u00a0de l’agriculture de l’Universit\u00e9 de Californie.<\/p>\n\n\n\n

Une fiche d’information de l’Institut\u00a0d’information sur les micronutriments de l’Universit\u00e9\u00a0de l’Oregon pr\u00e9cise que l’ingestion d’ail en g\u00e9n\u00e9ral peut causer, \u00e0 l’occasion, des sympt\u00f4mes gastro-intestinaux comme des br\u00fblements d’estomac, des douleurs abdominales, des rots, des naus\u00e9es, des vomissements, des\u00a0gaz, de la\u00a0constipation\u00a0et de la\u00a0diarrh\u00e9e. Mais aucune\u00a0donn\u00e9e\u00a0ne permet de croire que ces sympt\u00f4mes sont plus fr\u00e9quents avec l’ail germ\u00e9.<\/p>\n\n\n\n

Une question de go\u00fbt ?<\/h5>\n\n\n\n

M\u00eame l’id\u00e9e qu’il faille enlever le germe de l’ail en raison de son go\u00fbt amer est controvers\u00e9e. L’organisme Oldways, qui s’int\u00e9resse aux traditions culinaires,\u00a0a interrog\u00e9 sept experts\u00a0pour savoir s’ils retiraient le germe de l’ail lorsqu’ils cuisinaient. Quatre ont r\u00e9pondu oui et trois, non.<\/p>\n\n\n\n

Le chef am\u00e9ricain David Lebovitz a voulu faire le test.\u00a0En 2014, il a r\u00e9alis\u00e9\u00a0deux mayonnaises \u00e0 l’ail cru: l’une avec des germes et l’autre, sans. Apr\u00e8s avoir go\u00fbt\u00e9 aux deux \u00e9chantillons \u00e0 l’aveugle, il a conclu que la mayonnaise qui contenait des germes d’ail avait un arri\u00e8re-go\u00fbt d\u00e9sagr\u00e9able. Il a ensuite refait la m\u00eame exp\u00e9rience avec une sauce contenant de l’ail cuit (une fois avec germe et une autre sans). Dans ce cas, il n’a not\u00e9 aucune diff\u00e9rence entre les deux plats.<\/p>\n\n\n\n

Le magazine culinaire\u00a0Cook’s Illustrated<\/em>\u00a0a lui aussi longtemps recommand\u00e9 de retirer le germe de l’ail en raison de son go\u00fbt fort et relev\u00e9.\u00a0Il est toutefois revenu sur sa position. En comparant des gousses germ\u00e9es et non germ\u00e9es, l’\u00e9quipe du magazine a observ\u00e9 que ce n’est pas le germe lui-m\u00eame qui a un go\u00fbt amer, mais l’ensemble\u00a0de la gousse.<\/p>\n\n\n\n

Cela dit, la diff\u00e9rence de go\u00fbt ne serait pas perceptible dans la majorit\u00e9 des plats cuisin\u00e9s. Par cons\u00e9quent, il ne faudrait donc pas tant enlever syst\u00e9matiquement le germe, que de privil\u00e9gier des gousses qui n’ont pas germ\u00e9, dans les plats o\u00f9 l’ail est l’ingr\u00e9dient principal.<\/p>\n\n\n\n

Des transformations pendant la germination<\/h5>\n\n\n\n

Les\u00a0observations\u00a0du\u00a0Cook’s Illustrated<\/em>\u00a0sont coh\u00e9rentes avec les donn\u00e9es dont on dispose au sujet du processus de germination de l’ail. Par exemple, des\u00a0chercheurs japonais\u00a0ont montr\u00e9 que le contenu en compos\u00e9s organosulfur\u00e9s change pendant l’entreposage. Selon le document de l’Universit\u00e9 de l’Oregon, ces compos\u00e9s seraient responsables du go\u00fbt et de l’ar\u00f4me de l’ail. Par cons\u00e9quent, ces changements pourraient\u00a0bel<\/a>\u00a0et bien modifier le go\u00fbt de la gousse.<\/p>\n\n\n\n

De plus, selon Linda Harris, l’auteure du\u00a0document de l’Universit\u00e9 de Californie, entreposer l’ail au\u00a0r\u00e9frig\u00e9rateur\u00a0(4\u00b0C) stimulerait la germination. D’ailleurs, dans une \u00e9tude r\u00e9alis\u00e9e en 2011, des\u00a0chercheurs iraniens\u00a0avaient conclu que la\u00a0quantit\u00e9\u00a0de\u00a0chlorophylle\u00a0pr\u00e9sente dans une gousse d’ail allait en augmentant lorsque l’ail \u00e9tait entrepos\u00e9 pendant 30\u00a0jours\u00a0\u00e0 4\u00b0C, d’o\u00f9 la coloration verte du germe.<\/p>\n\n\n\n

La m\u00eame \u00e9quipe a observ\u00e9 en\u00a02015\u00a0que, lors de l’entreposage, l’amidon\u00a0contenu dans l’ail est bris\u00e9 pour lib\u00e9rer du\u00a0glucose, du sucrose et du\u00a0fructose. Ces sucres simples pourront ensuite \u00eatre utilis\u00e9s comme source d’\u00e9nergie\u00a0pour permettre \u00e0 un nouveau plant de pousser.<\/p>\n\n\n\n

Enfin, ils ont aussi observ\u00e9 une diminution de certaines enzymes comme les lipases, les prot\u00e9ases et une augmentation de l’enzyme\u00a0responsable de dig\u00e9rer l’amidon, l’alpha-amylase. Ces changements pourraient \u00e9galement alt\u00e9rer le go\u00fbt de l’ail.<\/p>\n\n\n\n

L’ail germ\u00e9, b\u00e9n\u00e9fique pour la sant\u00e9 ?<\/h5>\n\n\n\n

Comme l’ont r\u00e9sum\u00e9 en 2019 des\u00a0chercheurs chinois, l’ail a la r\u00e9putation d’avoir plusieurs propri\u00e9t\u00e9s b\u00e9n\u00e9fiques pour la sant\u00e9. Par exemple, on lui pr\u00eate des propri\u00e9t\u00e9s antioxydantes, anti-inflammatoires, antibact\u00e9riennes, antifongiques, immunomodulatrices, cardioprotectrices, anticanc\u00e9reuses et bien d’autres.<\/p>\n\n\n\n

En 2014, des\u00a0scientifiques sud-cor\u00e9ens\u00a0ont \u00e9mis l’hypoth\u00e8se que les b\u00e9n\u00e9fices de l’ail germ\u00e9 seraient sup\u00e9rieurs \u00e0 celui de l’ail frais. Selon leurs r\u00e9sultats, l’ail germ\u00e9 aurait une\u00a0activit\u00e9\u00a0antioxydante plus \u00e9lev\u00e9e. Des\u00a0chercheurs polonais\u00a0ont aussi observ\u00e9 en 2017 que les germes d’ail sont une excellente source d’acides gras, de compos\u00e9s ph\u00e9noliques et de compos\u00e9s indoliques. Ces mol\u00e9cules sont caract\u00e9ris\u00e9es par leur activit\u00e9\u00a0anti-inflammatoire\u00a0et antioxydante.<\/p>\n\n\n\n

Verdict<\/h5>\n\n\n\n

Le germe de l’ail n’est pas dangereux et pourrait m\u00eame \u00eatre b\u00e9n\u00e9fique pour la sant\u00e9. C\u00f4t\u00e9\u00a0cuisine<\/a>, utiliser de l’ail germ\u00e9 ou non est avant\u00a0tout\u00a0une question de go\u00fbt.<\/p>\n\n\n\n

Techno-Science.net<\/em><\/strong><\/p>\n

<\/span> 389<\/span> Vues<\/span><\/div>","protected":false},"excerpt":{"rendered":"

Selon la croyance populaire, le germe de l’ail doit \u00eatre retir\u00e9 lorsqu’on cuisine, parce qu’il nuirait \u00e0 la digestion. On lui attribue aussi un go\u00fbt amer. Indigeste ? Si la…<\/p>\n","protected":false},"author":1,"featured_media":14590,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[61],"tags":[],"class_list":["post-14589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sci-et-tech"],"yoast_head":"\nIl ne faut pas manger le germe de l'ail ? Faux - Congo Pub Online<\/title>\n<meta name=\"description\" content=\"Il ne faut pas manger le germe de l'ail ? 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