Garlic can not only be used for seasoning, but also for preventing diseases and keeping fit, which can be described as a "natural antibiotic". In the past, when there were no antibiotics, if the wound had pustules and boils, the elderly would mash garlic cloves and apply them to the affected area to achieve disinfection and sterilization. Modern pharmacological studies have found that the bactericidal effect of garlic lies in allicin, which can inhibit and kill many kinds of cocci, bacilli, fungi and viruses, so it is regarded as natural penicillin and natural broad-spectrum antibiotics.
To give full play to the antibacterial effect of garlic, try to use raw garlic instead of cooked garlic. Because allicin is sensitive to temperature, the higher the temperature, the faster the decomposition of allicin. Some studies have found that allicin in garlic extract will be very stable when it is placed at 0 C. After five days of continuous storage, the content of allicin almost did not decrease significantly. However, if it is placed in an environment of 50 degrees C, allicin will almost disappear every other day. It is conceivable that as long as garlic is heated, the allicin in it will be destroyed, and the antibacterial and antivirus effects will be weakened.
Viral diarrhea can be treated by eating raw garlic. However, it should be noted that it is not recommended to eat only raw garlic during diarrhea, because the intestines are sensitive at this time, and garlic has a certain * * * nature. If eaten alone, it will secrete more liquid in the intestines and aggravate diarrhea. If you eat it with rice porridge, you can eliminate this side effect.
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