Nutritional analysis of garlic (white skin):

Garlic is one of the most common foods in table dishes. It can be eaten raw or seasoned. Garlic has so many special benefits that it ranks as one of Time Magazine's top 10 best nutritious foods.

1. Regulate insulin: In recent years, due to people’s unreasonable dietary structure, the intake of selenium in the human body has decreased, resulting in a decrease in insulin synthesis; garlic contains more selenium, which has a certain impact on the decrease in insulin synthesis in the human body. Regulatory effect, so diabetic patients eating more garlic can help alleviate their condition;

2. Anti-cancer and anti-cancer: garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and can block nitrosamine carcinogens synthesis to prevent the occurrence of cancer. At the same time, elements such as germanium and selenium in garlic also have good cancer-inhibiting or anti-cancer effects;

3. Reduce blood lipids and prevent thrombosis: The active ingredients of garlic have obvious effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis. It has a hardening effect and can prevent the formation of blood clots;

4. Delay aging and prevent lead poisoning: regular consumption of garlic can delay aging; its antioxidant properties are better than ginseng; people who are often exposed to lead or suffer from lead poisoning People who are inclined to eat garlic can effectively prevent lead poisoning;

5. Prevent arthritis: Garlic can "remove rheumatism and break cold wind" and has an inhibitory effect on rheumatoid arthritis;

6. Prevent cancer: Allicin and its homologues can effectively inhibit the activity of cancer cells, preventing them from normal growth and metabolism, eventually leading to the death of cancer cells. Allicin can also activate the phagocytic ability of macrophages and enhance The human body's immune function prevents the occurrence of cancer; allicin can block the synthesis of nitrite carcinogens and prevent and treat cancer;

7. Anti-inflammatory and sterilization: the spicy garlic contained in purple garlic volatile oil It has obvious anti-inflammatory and sterilizing effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis, and Cryptosporidium infections. Another study shows that garlic contains a capsaicin called "propylene sulfide", whose bactericidal ability can reach one-tenth that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, Wound infection, treatment of infectious diseases and deworming effect.

Garlic (white skin) is suitable for:

1. Garlic is especially suitable for patients with tuberculosis, cancer, hypertension, and arteriosclerosis.

2. Garlic is pungent and warm, and eating too much will generate heat and cause local irritation. People with yin deficiency and excessive fire, and diseases of the eyes, mouth, and tongue should not eat it; people with gastric ulcer, duodenal ulcer, liver disease, and yin deficiency should not eat it. It should not be used by those with weak fire and strong fire; patients with eye diseases should avoid garlic and other irritating foods during treatment, otherwise it will affect the curative effect; at the same time, it is not suitable to eat too much garlic, which may cause fire, blood consumption, and hinder vision.

Therapeutic effects of garlic (white skin):

Garlic is pungent in taste and warm in nature, and enters the spleen, stomach, and lung meridian; It has the functions of stagnation, detoxification and insecticide; it is mainly used to treat dietary stagnation, cold and painful epigastrium, swelling and fullness, diarrhea, dysentery, malaria, whooping cough, carbuncle and venom, alopecia areata, ringworm, snake and insect bites, hookworms and pinworms. and other diseases. Miraculous medical uses of red-skinned garlic:

Sterilization and anti-inflammation: In 1954, Soviet medical scientists confirmed that garlic juice can kill bacteria in the culture medium within 3 minutes. With the development of medicine, garlic contains Allicin has been proven to have broad-spectrum antibacterial effects. It is effective against meningococcal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, cryptococcus neoformans and pneumococcus that can cause severe meningitis. , Candida, Mycobacterium tuberculosis, typhoid, Paratyphoid Bacillus, amoeba, Trichomonas vaginalis, Rickettsia, Staphylococcus, Shigella, Vibrio cholerae and other pathogenic microorganisms.

Prevent cancer: Garlic can block the synthesis of carcinogens-nitrosamines, inhibit the growth of cancer cells, and has a killing effect on cancer cells. Garlic is rich in selenium, which can accelerate the decomposition of peroxides in the body, reduce the oxygen supply required by malignant tumors, and thereby inhibit cancer cells.

Scientists believe that garlic has a preventive effect on leukemia, oral cancer, esophageal cancer, gastric cancer, breast cancer, ovarian cancer, etc.

Prevent heart and cerebrovascular diseases: Another nickname given by scientists to garlic is "vascular scavenger". Researchers have found that people who eat garlic for a long time have much lighter deposits on the inner walls of blood vessels than people who don't eat it. . The deposition of blood vessel walls is a major cause of cardiovascular disease. Over time, the arteries will become blocked and their elasticity will deteriorate, leading to stroke or myocardial infarction. Garlic can also reduce blood lipids and blood viscosity, and resist platelet aggregation, greatly reducing the risk of heart disease, cerebral thrombosis and cerebral hemorrhage.

Promote hair growth: The volatile oil contained in garlic can accelerate the flow of blood to sebaceous glands and hair follicles, thus promoting hair growth and also treating baldness. Applying garlic paste to the scalp can improve hair growth and eliminate dandruff. If you add the same amount of vegetable oil to your hair, it can also relieve the dryness of your hair.

Enhance immune function: Animal experiments show that the fat-soluble volatile oil in garlic can significantly improve the phagocytosis function of macrophages and enhance the immune system.

Anti-aging: Garlic contains protein, fat, sugar, vitamins and minerals, which can prevent vascular aging and immune decline.

Brain-boosting and intelligence-boosting: The ingredients in garlic combine with vitamin B1 in the human body to produce "alliamine", which can promote and exert the effect of vitamin B1 and enhance the oxidation of carbohydrates to provide energy. Provide enough energy to brain cells and make thinking quick.

Special attention should be paid to unsuitable groups

However, everything has two sides, and garlic also has its "taboo groups".

Patients with liver disease should not eat it: Many people believe that garlic is antibacterial and antiviral, so they eat garlic to prevent hepatitis. Some people even still eat garlic every day after suffering from hepatitis. This approach is extremely detrimental to hepatitis patients, because garlic has no effect on the hepatitis virus. On the contrary, some components of garlic have an irritating effect on the stomach and intestines, which can inhibit the secretion of intestinal digestive juices, affect food digestion, and aggravate hepatitis patients. nausea and many other symptoms. In addition, the volatile components of garlic can reduce red blood cells and hemoglobin in the blood, and may cause anemia, which is not conducive to the treatment of hepatitis.

People with non-bacterial diarrhea should not eat it: When non-bacterial enteritis or diarrhea occurs, raw garlic should not be eaten. Because the local mucosal tissue of the intestine is inflamed, the blood vessels of the intestinal wall itself dilate, become congested, swell, and increase permeability. A large amount of protein and electrolytes such as potassium, sodium, calcium, chlorine, and liquid in the body's tissues seep into the intestinal lumen. A large amount of liquid stimulates the intestinal tract. It accelerates intestinal peristalsis, causing abdominal pain, diarrhea and other symptoms. If you eat raw garlic again, the pungent allicin will stimulate the intestines, make the intestinal mucosa congested and edema aggravated, promote leakage, and worsen the condition. If you have diarrhea, you should be more cautious when eating garlic.

Patients with eye diseases should not eat it: Traditional Chinese medicine believes that long-term consumption of large amounts of garlic will "injure the liver and damage the eyes." Therefore, patients with eye diseases should try not to eat garlic, especially those with poor health and weak qi and blood. Be careful, otherwise vision loss, tinnitus, lightheadedness, memory loss, etc. may occur over time. Some people suffer from myopia or other eye diseases and need to take traditional Chinese medicine for treatment. At this time, they must avoid eating, otherwise it will directly affect the curative effect. Eating a lot of garlic in summer and autumn will have the greatest impact on your eyes.