Garlic puree processing garlic puree is to peel garlic and mash it into puree, which becomes garlic puree. Sulfur-containing compounds in garlic are mainly used in the "start-up stage" of tumorigenesis, which can kill cancer cells by enhancing detoxification function, blocking the synthesis of carcinogens (nitrosamines) and inhibiting the growth of cancer cells. Garlic is rich in selenium, which is a good antioxidant, reducing the oxygen supply needed by malignant tumors, thus inhibiting cancer cells.
Scientists believe that garlic can prevent leukemia, oral cancer, esophageal cancer, gastric cancer, breast cancer, ovarian cancer and other diseases. Garlic can resist cancer, resist oxidation, inhibit cancer cells and improve human immunity.
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Precautions:
1, it is best not to heat garlic paste, because it will rot after heating, and it will destroy the beneficial substances produced by garlic in contact with air. Therefore, it is best to add garlic to the cold salad, or add some seasoning to the heated food.
2. People with yin deficiency and excessive fire, eye diseases, slurred speech and throat and tongue diseases should not eat garlic when they are sick.
3. Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. According to the National Cancer Organization of the United States, garlic ranks first among the plants with the most anticancer potential in the world.
4. Selenium, a trace element in garlic, plays a role in protecting the liver by participating in the aerobic metabolism of blood, eliminating toxins, reducing the detoxification burden of the liver.