Laba garlic [garlic pickled with Laba vinegar]
Laba garlic is pickled with vinegar. The finished product is green in color and slightly sour and spicy in taste. Because it is often pickled on the eighth day of the twelfth lunar month (the eighth day of the twelfth lunar month, Laba Festival), it is called Laba garlic. But generally as long as it is green and pickled with vinegar, it is called "Laba garlic".
Nutritional components of Laba garlic
Calories: 588.04 calories
Potassium: 2200.72 mg
Sodium:1721.17mg.
Phosphorus: 540.86 mg
Calcium: 348.22 mg
Magnesium: 3 16.74 mg
Carbohydrate:104.8g.
Efficacy of Laba garlic
Laba garlic is not only delicious, but also beautiful, and the six nutritional effects are quite good.
1, sweet and sour, fragrant with garlic but not spicy, has the function of relieving boredom, removing fishy smell and helping digestion.
2. It can also induce the activity of liver cell detoxification enzymes and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.
3. The antioxidant activity of Laba garlic is better than that of ginseng, and regular consumption can delay aging.
4. People who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning.
5. In addition, Laba garlic also contains a capsaicin called propylene sulfide, and its bactericidal ability can reach110 of penicillin, which has a good killing effect on pathogenic bacteria and parasites.
6. It can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.
In addition, ordinary garlic is warm, and it produces heat when eaten too much, which is irritating to the local area. Therefore, people with yin deficiency and excessive fire are forbidden to eat, but Laba garlic does not have these taboos.
The advantages of eating Laba garlic garlic can dispel cold and dampness and sterilize.
Garlic is pungent and warm, enters the heart, spleen and kidney meridians, and has the effects of killing insects and detoxifying, strengthening the stomach and stopping dysentery, eliminating carbuncle and relieving cough. Li Shizhen said in Compendium of Materia Medica: "When garlic enters the sun and Yangming, its qi is strong, which can clear the five internal organs, enlighten the orifices, dispel cold and dampness, eliminate pathogenic factors, eliminate carbuncle and swelling, and accumulate meat. This is also a merit. " Modern medical research has proved that garlic contains 2% allicin, which can inhibit and kill many kinds of cocci (such as Staphylococcus aureus, meningitis, pneumonia, streptococcus, etc. ), Bacillus (such as diphtheria, pertussis, dysentery, typhoid, paratyphoid, tuberculosis, Helicobacter pylori, etc. ), Vibrio cholerae, influenza virus, herpes virus and a variety of pathogenic fungi and hookworm, pinworm and Helicobacter pylori. Allicin can also kill Helicobacter pylori and prevent Helicobacter pylori from releasing esters? And phospholipids? A can destroy gastric mucosa and treat peptic ulcer caused by Helicobacter pylori.
Eating garlic raw can effectively prevent colds, flu and intestinal infectious diseases.
"Scavenger" inhibits thrombosis
Excessive cholesterol and triglycerides are the main culprits leading to atherosclerosis and cardiovascular and cerebrovascular diseases. Garlic plays the role of "cleaner", which contains a capsaicin called "propylene sulfide", which can remove fat accumulated in blood vessels, improve lipid metabolism, reduce the content of low-density lipoprotein cholesterol and triglyceride, significantly increase fibrinolytic activity, inhibit platelet adhesion and aggregation, reduce blood viscosity and inhibit thrombosis; It can also increase the dilation of arterioles, promote the relaxation of blood vessels, regulate blood pressure and increase the permeability of blood vessels, thus playing a role in preventing cardiovascular diseases such as arteriosclerosis, dyslipidemia, hypertension, coronary heart disease and stroke.
Epidemiological investigation found that the mortality rate of cardiovascular and cerebrovascular diseases in areas where each person eats 20 grams of raw garlic every day is significantly lower than that in areas where there is no habit of eating raw garlic. Practice shows that eating 2~3 cloves of garlic soaked in vinegar every day is the simplest and best way to lower blood pressure and help prevent hypertension.
Allicin helps prevent cancer.
Among many natural plants that fight cancer, garlic is a sword to kill cancer cells. It is found that trace elements such as germanium and selenium contained in garlic can kill cancer cells. Sulfur compounds in garlic are an important part of the antioxidant defense system, which can promote the production of a substance called allicin in the intestine, and prevent normal cells from transforming into cancer cells by blocking the formation of lipid peroxidation and anti-mutation.
Garlic extract can inhibit nitrate-reducing bacteria in gastric juice, reduce and eliminate the content of carcinogen nitrite in stomach, and prevent the occurrence of gastric cancer. Garlic extract can also affect cell cycle, inhibit the proliferation of cancer cells and induce apoptosis by regulating cell gene expression.
Laba garlic is good, but it is delicious. Every day 1 time or every other day 1 time, take 2 ~ 3 cloves raw each time. It's best to mash garlic before eating, so as to exert the curative effect.
There is a saying in Chinese medicine that "garlic only needs one eye for all diseases", because garlic enters the human body with a clear eye and reaches the eyes directly, so people with eye diseases should not use Laba garlic for health care and disease resistance. People with gastric ulcer and excessive gastric acid secretion should not eat it.