If you eat it, you'd better not pickle it, because pickled garlic will contain nitrite, and it's best to eat it raw. Don't eat too much, which will stimulate the gastric mucosa.
1, anticancer
Foreign studies have found that sulfur-containing compounds in garlic can promote the production of an enzyme or a substance called allicin in the intestine, and eliminate the risk of intestinal tumors caused by intestinal substances by enhancing the body's immune ability, blocking the formation of lipid peroxidation and anti-mutation. However, it is still uncertain how many such enzymes need to be produced to effectively play the anti-tumor role of garlic.
2. Anti-aging effect
Some components in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C.
3. Anti-fatigue effect
Some people have found that pork is one of the foods rich in vitamin B 1, and the combination of vitamin B 1 and allicin contained in garlic can play a very good role in eliminating fatigue and restoring physical strength.
4. Protect the cardiovascular system.
The results of epidemiological research show that in areas where each person eats 20 grams of raw garlic every day, the incidence of death due to cardiovascular and cerebrovascular diseases is significantly lower than that in areas where there is no habit of eating raw garlic.
1) The antithrombotic study found that the essential oil in garlic can inhibit platelet aggregation and achieve the effect of preventing thrombosis.
2) The clinical research results of reducing blood lipid showed that the contents of total cholesterol, triglyceride and low-density lipoprotein cholesterol in serum were significantly lower than those before the test by eating 50 grams of raw garlic every day for 6 days.
3) Reduce blood viscosity Many studies show that smoking and drinking can significantly increase blood viscosity, but if you eat raw garlic at the same time, this adverse effect will be partially offset.
4) Lowering blood pressure for patients with mild hypertension, if you eat a few cloves of garlic soaked in vinegar every morning and drink two spoonfuls of vinegar juice, the blood pressure of patients with hypertension will decrease after half a month. In addition, patients with hypertension often eat raw garlic, which is also conducive to lowering blood pressure.
5, sterilization:
Garlic is a natural broad-spectrum antibiotic in plants. Garlic contains about 2% allicin, which has a strong bactericidal effect. After entering the human body, it can react with cystine of bacteria to produce crystal precipitation, which destroys sulfhydryl groups in thioamino organisms necessary for bacteria, and makes bacteria metabolize disorder, thus failing to reproduce and grow.
The bactericidal ability of garlic is110 of penicillin, and it has obvious inhibitory or strangulation effects on staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid fever, paratyphoid fever, tuberculosis, Vibrio cholerae and other pathogenic bacteria.
In addition, it can kill hookworm, pinworm, trichomonas and other pathogenic fungi and parasites. Therefore, eating garlic raw is an effective way to prevent influenza and intestinal infection. However, it should be noted that allicin is easily destroyed at high temperature and loses its bactericidal effect.
6. Improve sugar metabolism.
Studies have confirmed that eating raw garlic can improve the glucose tolerance of normal people, at the same time, it can also promote the secretion of insulin, increase the utilization of glucose by tissues and cells, and thus reduce the blood sugar level.
7. Anti-allergic effect
Eating garlic raw every day can reduce the degree of allergic reactions, especially those caused by temperature changes. The best way is to start eating garlic raw a few weeks before the allergy season.