Garlic is very common in life, very common, but it is also an excellent health care? Good medicine I caught a cold and thought of the ingredients for the first time. Cook some garlic water, eat fresh food, and worry about diarrhea. You can add some garlic juice.
Garlic casserole, why do you say it will cause cancer?
In fact, this is not the problem of garlic at all, but basically all foods have this problem. Because as long as it is a high carbohydrate, low protein plant food in heating (120? C or above) Acrylamide will be formed in the cooking process. This substance called acrylamide can be metabolized into its carcinogenic metabolite, epoxypropylamide, in both animals and humans. Propylamide epoxy has indeed been proved to be potentially neurotoxic, genotoxic and carcinogenic.
When frying, the oil temperature is relatively high, and the oil temperature is 120℃~ 180℃, which is also called medium oil temperature. This temperature is indeed the best temperature for acrylamide formation. Therefore, the news of garlic frying causing cancer spread like wildfire.
What about the facts? Acrylamide has been very popular recently, as if it were just like? May cause cancer? Contact in the past. However, according to the data, the content of acrylamide in snacks such as potato chips, French fries and baked food is much higher than the same amount of garlic, not to mention a small amount of garlic used in seasonings. Garlic is only a small amount of seasoning when cooking. Acrylamide generated by frying in the form of seasoning in our daily life is not enough to affect human health. Please feel free to eat it.
If you are still worried, how can you reduce the production of acrylamide?
Both methods, reducing the thermal processing temperature and shortening the processing time, can effectively reduce the production of acrylamide. For example, when the processing temperature is low, such as boiling with water, the level of acrylamide is quite low, even undetectable, so the best way to eat garlic is still raw or stewed, and it is not fried. For other foods, eating less fried and grilled foods and developing good eating habits can avoid the intake of such carcinogens more effectively.
Tips: How to judge the oil temperature: When frying, the oil level fluctuates and turns around, and slightly smoke rises. If you look closely, there will be ripples on the oil surface. You can insert a chopstick, and the bubbles around the chopsticks become dense, but there is no noise. After the dishes are oiled, there are a lot of bubbles around them, accompanied by a clatter.
Garlic itself, not only does not cause cancer, but also can fight cancer.
There is no doubt that allicin can kill bacteria, especially some pathogenic bacteria in intestine and respiratory tract. At present, allicin has been made into drugs for the treatment of clinical infections, such as: allicin injection, for deep fungal and bacterial infections, for the prevention of acute and chronic bacillary dysentery and enteritis, pulmonary and digestive tract fungal infections, Candida albicans bacteremia and so on.
The sulfur-containing compounds and selenium-containing compounds contained in garlic also have certain positive effects on cancer prevention. For example, it can kill Helicobacter pylori, the primary cause of gastric cancer. Therefore, garlic plays an antibacterial and anti-inflammatory role through allicin, and even has a potential role in preventing tumors.
But is it right or wrong to have been diagnosed with cancer or want to eat some garlic in order to prevent cancer? I think we should discuss it in different situations, mainly considering the following issues:
1, garlic is a spicy and irritating food. For patients with cancer or other diseases, they may be taking medicine or receiving treatment, so taking garlic may affect the curative effect of the medicine and even have some side effects. 2. For most patients with digestive tract cancer, it should be beneficial to eat garlic in daily life. Studies have shown that garlic can reduce the risk of esophageal cancer, gastric cancer and colon cancer. 3. For liver-related cancers and eye-related cancers, while Chinese medicine focuses on the liver, which means that there is a correlation between the two. Therefore, these two types of cancer should not eat garlic. This is just to say that it should not be, because there is no evidence that eating garlic for these two types of cancer patients will have a more negative effect.
Doctor of Medicine, Doctor of Life Science, Licensed Pharmacist, Senior Nutritionist, protect life and health, reject pseudo-health, and nurse a healthy you by hand!