1. Why can garlic water cure a cold?
1, garlic is pungent and warm, and enters the spleen, stomach and lung meridians; Has the effects of warming middle warmer, promoting digestion, promoting circulation of qi, warming spleen and stomach, promoting digestion, removing toxic substances and killing insects.
2. Garlic has a very good effect on treating cold cough and kidney deficiency cough. Garlic contains a pungent ingredient called "propylene sulfide", which has a good killing effect on pathogenic bacteria and parasites, and can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.
3. Moreover, the sulfur-containing compounds in garlic also have strong antibacterial and anti-inflammatory effects, which can inhibit and kill a variety of cocci, bacilli, fungi and viruses, and it is the strongest antibacterial effect among natural plants found at present. If the situation is serious, I suggest you go to the hospital. )
4, rock sugar is sweet and flat, entering the lungs and spleen; Has the effects of invigorating middle energizer, invigorating qi, regulating stomach and moistening lung; Rock candy can nourish yin and promote fluid production, moisten lung and relieve cough, and has a good auxiliary therapeutic effect on lung dry cough, dry cough without phlegm and expectoration with blood.
2. What kind of cough is garlic water effective for?
Cold cough is a cough caused by the body feeling cold and lung qi failure. Clinically, severe cough, itchy throat, aversion to cold and no sweat, headache or fever, and even shortness of breath can be seen.
Garlic, on the other hand, is pungent and hot, and its unique allicin has anti-inflammatory and bactericidal effects. Therefore, garlic can dispel cold, dispel cold and sterilize, and has a good effect on colds and coughs. On the contrary, it has little effect on wind-heat cold and cough, and may even aggravate the symptoms.
Therefore, before drinking garlic water, it is necessary to distinguish between a cold cough and a wind-heat cough.
(1) wind-heat cough
The yellow and red tongue coating indicates that the internal heat is greater. Cough phlegm is yellow, thick, difficult to cough up, sore throat. At this time, you should eat some foods that clear lung, resolve phlegm and relieve cough. Such as melons, pears and persimmons.
(2) Cough due to wind-cold
White tongue coating indicates severe cold. Cough phlegm is also thin and thick, with stuffy nose and runny nose. At this time, you should eat some warm, expectorant and cough-relieving food. Such as ginger, garlic and oranges.
3. How to eat garlic has a good health care function.
1. Mashed food has health care function.
Garlic contains alliin, alliinase and other effective substances, which will contact each other after crushing, thus forming allicin with health care function. Therefore, it is best to mash garlic and eat it, and put it for 10~ 15 minutes before eating, which is beneficial to the production of allicin.
2. Raw food has good sterilization effect.
During the heating process, the content of organic sulfide which plays an antibacterial role will gradually decrease, and the higher the temperature, the faster the decrease, so the cooked garlic can not play a good bactericidal role. It is healthy to mix garlic with cold dishes at home, and to eat jiaozi garlic mixed with vinegar and a little sesame oil.
3. Add some sugar to the wok to protect allicin.
When using garlic, the oil temperature should not be too high and the cooking time should not be too long. Garlic is mashed and put into the pot. If you like sweetness, you can add a little sugar, because sugar has a protective effect on allicin, which can reduce the damage of high temperature to allicin.
4. Purple garlic has stronger bacteriostasis than white garlic.
Garlic can be divided into white garlic, purple garlic and black garlic according to the color of skin, of which white garlic and purple garlic are more common. Compared with white garlic, purple garlic is more spicy, with higher content of allicin and more obvious antibacterial effect.
5. Single garlic is more anticancer.
Single garlic is actually undernourished, stunted and without multiple petals. Its unique spicy taste has certain medicinal value, and its anticancer effect is higher than that of ordinary chopped garlic.
Hide it in the dark
Garlic newly listed has high water content, so it should be dried flat before storage, not in plastic bags. Garlic is best stored in a ventilated, dry and dark place, which can inhibit its germination. When stored, the skin should also be kept intact, and it should be peeled when used.
7. Don't eat more than 2~3 slices of raw food every day.
Raw food should not exceed 2~3 petals per day. Allicin can stimulate the stomach to some extent. Eating too much garlic raw can easily cause acute gastritis, and eating too much garlic for a long time can easily cause eye discomfort. Patients with liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum and cerebral hemorrhage had better not eat garlic.
Garlic also has these effects.
1 anticancer
Many studies have confirmed that garlic has anti-cancer ability, and the fat-soluble volatile oil in garlic can activate macrophages and improve the anti-cancer ability of the body. In addition, the trace element selenium in garlic also has a certain anti-tumor effect.
2. Therapeutic effect on impotence
Studies have shown that garlic does have the effect of treating impotence, which is beneficial to blood circulation and very important for erectile function. In addition, some researchers found that garlic can stimulate the secretion of male hormones and increase the number of sperm through experiments on rabbits and mice.
3 Anti-aging effect
Some components in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C.
Recommended eating method: egg yolk garlic beauty anti-aging
Garlic can promote blood circulation; Egg yolk is rich in vitamin E, which can inhibit active acid and slow down the aging of blood vessels and skin. Their advantages are complementary, which can not only play a good anti-aging role (blood vessels and skin), but also bring many benefits to the treatment or beauty of chills.
Production process: mix the egg yolk into the garlic paste, and then fry it slowly with slow fire.
4 Anti-fatigue effect
Some people have found that pork is one of the foods rich in vitamin B 1, and the combination of vitamin B 1 and allicin contained in garlic can play a very good role in eliminating fatigue and restoring physical strength.
5 protect the cardiovascular system
The results of epidemiological research show that in areas where each person eats 20 grams of raw garlic every day, the incidence of death due to cardiovascular and cerebrovascular diseases is significantly lower than that in areas where there is no habit of eating raw garlic.
The antithrombotic research shows that the essential oil in garlic can inhibit platelet aggregation and prevent thrombosis.
The results of clinical research on reducing blood lipid showed that the contents of total cholesterol, triglyceride and low density lipoprotein cholesterol in serum were significantly lower than those before the test by eating 50 grams of raw garlic every day for 6 days.
Lowering blood pressure For patients with mild hypertension, if you eat a few cloves of garlic soaked in vinegar every morning and drink two spoonfuls of vinegar juice, your blood pressure will drop after half a month.
5, treatment methods
1, brown sugar Jiang Shui
Why can brown sugar Jiang Shui treat cold and cough? Brown sugar is warm, sweet and enters the spleen. The function of brown sugar is to replenish qi and blood, strengthen spleen and warm stomach, relieve pain, promote blood circulation and remove blood stasis. The role of brown sugar Jiang Shui should not be underestimated. Chinese medicine believes that eating brown sugar often has many benefits. There is a folk saying, eat radish in winter and ginger in summer. Ginger is a common condiment. It is not only used for food, but also for medical care and health preservation, and has a long history in China. In Compendium of Materia Medica, Li Shizhen, a great physician in the Ming Dynasty, praised Jiang Xin for not eating meat, dispelling evil spirits, making cooked food light, and frying it with vinegar, sauce, bad wine, salt and honey to make it harmonious and beneficial.
The specific steps of this recipe are: take 30 grams of brown sugar and appropriate amount of ginger, then take two bowls of water, put them in a pot and boil them together, then simmer for a few minutes, and then drink them when the temperature is about 60 degrees. Don't let them cool down
2. Vinegar drinks
This is a special prescription for cough. The manufacturing method is particularly simple, but particularly effective. It is to treat cough with vinegar, which is sour and sweet, has the effect of removing blood stasis, detoxifying and detumescence, and has special effects on treating cough. Use it to treat pharyngitis and cough, and get the effect of eliminating throat itching. The steps of this recipe are very simple, that is, take a proper amount of vinegar and heat it. When the vinegar boils, turn off the fire, and when the vinegar cools slightly, you can take it. This method can sometimes achieve unexpected results. However, people with spleen deficiency and dampness and joint pain should not eat it. If you recover, eating too much will hurt your teeth and stomach.
3. Lily Sydney soup
Traditional Chinese medicine believes that lily is slightly cold and flat, and has the effects of clearing fire, moistening lung and calming nerves. Its flowers and scaly stems can be used as medicine, and it is a kind of flower for both medicine and food. Sydney has the effects of nourishing yin, clearing lung, relieving cough and resolving phlegm. The specific steps of this recipe are to take 25 grams of lily, 1 big Sydney and 20 grams of rock sugar. Soak the lily in clear water overnight. The next day, pour the lily into a casserole filled with clear water, add half a bowl of clear water and cook for 1.5 hours. After the lily is boiled, add peeled and diced Sydney and rock sugar and cook for another 30 minutes. Lily Sydney soup tastes good and has the effect of moistening lung and relieving cough. It's really good.