First, let’s talk about the benefits of eating garlic.

Garlic is edible and can also be used medicinally. Both garlic seeds and garlic leaves can be eaten. It has anti-inflammatory and antibacterial effects, can protect the liver, regulate blood sugar, protect cardiovascular systems, and resist hyperlipidemia and arteriosclerosis. Anti-platelet aggregation.

1. Sterilization: Garlic contains allicin, which has obvious inhibitory and killing effects on a variety of pathogenic bacteria. It can also kill more types of pathogenic fungi. Garlic can be eaten raw or used as a condiment in vegetables. Note that allicin is easily destroyed at high temperatures and loses its bactericidal effect.

2. Clean the intestines and detoxify. Normal people’s intestines have normal beneficial flora, as well as bacteria and viruses that can cause stomach and intestinal diseases. Garlic can effectively inhibit and kill these bacteria and viruses, especially Helicobacter pylori removes toxic substances from the gastrointestinal tract. Garlic has a spicy taste, which can stimulate taste buds, promote digestion, increase appetite, and remove fishy smell.

3. Regulate blood sugar. Garlic can promote the secretion of insulin and increase the absorption and utilization of glucose, thereby effectively preventing and treating diabetes.

4. Prevent and treat cardiovascular and cerebrovascular diseases. Garlic can promote blood vessel dilation, eliminate free radicals, and has the effect of lowering blood pressure. It can also prevent the precipitation of lipids in the cardiovascular system, enhance cardiovascular permeability, and has the effect of It has the function of preventing thrombosis and arteriosclerosis, prolonging life and enhancing memory. .

5. Anti-cancer: Garlic contains trace elements such as selenium and zinc, which can kill cancer cells and reduce the incidence of cancer.

Let’s talk about the disadvantages of eating garlic:

1. Allicin has a stimulating effect on the gastrointestinal tract, so people with poor spleen and stomach function may suffer from abdominal pain, diarrhea and other symptoms. 2. From the perspective of traditional Chinese medicine, garlic is warm and pungent in nature, so people with Yang syndrome should not eat it. In order to avoid aggravating the strong evil heat in the body, depleting Yin fluid and causing discomfort. 3. Generally, people with eye diseases, such as dry eye syndrome, glaucoma, and conjunctivitis, will have their condition aggravated. There is a saying among the people that "garlic has many benefits but only harms the eyes".

Garlic has a pungent and warm taste. When eaten, it has the effects of warming the spleen, strengthening the spleen, and stopping diarrhea and dysentery. It can be used for diarrhea caused by loss of appetite, weakness of the spleen and limbs, and deficiency and coldness of the lower Jiao. The one with purple skin and one head is better. But do not take it for a long time. Taking it for a long time may damage the liver and eyesight.

Don’t miss the five benefits of eating garlic like this. The specific method is at the end of the video. Especially female friends, be sure to read it.

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First, protect the gastric mucosa and liver.

Second, cleanse the intestines and detoxify.

Third, prevent cardiovascular and cerebrovascular problems.

Fourth, lose weight.

Fifth, beauty and beauty.

The specific method is to soak the peeled garlic in salt water for 24 hours, then heat it in the microwave for 2-3 minutes, take out the garlic and place it in a ventilated place to dry, and finally add an appropriate amount of honey to soak it for a week. , eat two petals every day, delicious and healthy.

What are the benefits of eating garlic?

The benefits of eating garlic are warming the body, detoxifying, and killing insects.

Garlic has good medicinal and dietary value. Garlic has a pungent taste and is warm in nature. It returns to the spleen, stomach, lungs and large intestine meridians. It has the effects of warming, detoxifying and killing insects. It is mainly used to treat cold and painful epigastric pain, dysentery, diarrhea, tuberculosis, whooping cough, colds and carbuncle. Boils, intestinal carbuncles, tinea sores, snake and insect bites, hookworms, pinworms, vaginal itching and other diseases. Modern pharmacological research has found that garlic has certain anti-pathogenic microorganisms (bacteria, fungi, viruses, etc.), lowers blood lipids, resists atherosclerosis, reduces blood viscosity, inhibits platelet aggregation, protects the liver, and has potential anti-tumor and anti-mutation properties. and other effects. However, garlic should be consumed in moderation and should not be blindly overdosed.

This content was reviewed by Li Zengning, chief physician of the Clinical Nutrition Department of the First Hospital of Hebei Medical University

Click here to view the details of the doctor's answer

Garlic is a member of the genus Allium in the Liliaceae family. of underground bulbs. In addition to garlic heads, garlic leaves (green garlic or garlic sprouts) and flower sprouts (garlic sprouts) can be eaten as vegetables.

Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats, minerals, etc. Garlic is also rich in sulfur-containing compounds, among which allicin has medical and health care functions such as bactericidal, bacteriostatic, anti-cancer, and anti-aging.

In recent years, people have paid more and more attention to garlic. Garlic products have also become one of the most popular health foods.

Because garlic itself contains a strong spicy garlic smell, many people don’t like it. People have tried many ways to eliminate this smell when eating it, such as fermented black garlic, pickled Laba garlic, sweet and sour garlic, roasted garlic, sprouted garlic, etc.

In daily life, garlic is mainly used as a condiment. When making soups and stews, especially pork belly and large intestine, it is customary to add a few cloves of garlic, which can remove the odor of the ingredients. When stir-frying, sauté the garlic first and then stir-fry it with other ingredients. When eating seafood, it is also customary to dip it in some minced garlic.

1. Anti-inflammation and sterilization

Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Allicin has a strong bactericidal effect. After it enters the human body, it can It reacts with the cystine of bacteria to form a crystalline precipitate, destroying the sulfhydryl groups in the sulfur amino organisms necessary for bacteria, causing bacterial metabolism to be disordered, making it impossible to reproduce and grow.

2. Anti-cancer

Nowadays, many middle-aged and elderly people believe that garlic can cure all diseases. Garlic can indeed fight cancer, but it is not good at treating cancer. That's an exaggeration.

Foreign studies have found that the sulfur-containing compounds in garlic can promote the intestinal production of an enzyme or a substance called alliodorin, which can enhance the body's immunity, block the formation of lipid peroxidation and resist mutations, etc. A way to eliminate the risk of intestinal tumors caused by substances in the intestines. However, it is still unclear how much of these enzymes need to be produced to effectively exert garlic's anti-tumor effects. After all, garlic is just a food. Its efficacy should not be exaggerated, let alone used as an anti-cancer drug in daily life. The National Cancer Institute says it does not recommend any dietary supplements to prevent cancer, but garlic is a vegetable with potential anti-cancer properties.

3. Anti-aging and anti-fatigue effects

Some components in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C. .

4. Protect cardiovascular system.

In areas where the average person eats 20 grams of raw garlic per day, the incidence of death from cardiovascular and cerebrovascular diseases is significantly lower.

1) Resist thrombosis. Research has found that garlic contains essential oils that inhibit platelet aggregation and is very effective in preventing thrombosis.

2) Reduce blood lipids

3) Reduce blood viscosity

4) Lower blood pressure. It is also beneficial for hypertensive patients who eat raw garlic every day. And lower blood pressure, especially garlic soaked in vinegar.

5. Improve glucose metabolism

Eating raw garlic can improve the glucose tolerance of normal people. It can also promote the secretion of insulin and increase the glucose tolerance of tissue cells. utilization, thereby lowering blood sugar levels.

6. Anti-allergic effect

Eating raw garlic every day can also reduce the degree of allergic reactions, especially if you start eating raw garlic a few weeks before the allergy season caused by temperature changes. .

First of all, scientific explanation, garlic contains 43 kinds of sulfur volatiles, 13 kinds of sulfinic acid (such as allicin) esters, 9 kinds of amino acids, 8 kinds of peptides, 12 kinds of glycosides, 11 types of enzymes.

Alliin is a unique component of garlic. When it enters the blood, it becomes allicin. This allicin can kill typhoid bacilli, dysentery bacilli, and influenza viruses instantly even if it is diluted 100,000 times. wait. The combination of allicin and vitamin B1 can produce allitiamin, which has the miraculous effect of eliminating fatigue and enhancing physical strength.

Since I like to eat garlic, garlic-related garlic yellow and garlic moss are my favorite dishes.

My most intuitive feeling and experience is that the benefit of eating garlic is that it makes people excited and produces a sense of pleasure.

Is it too humid?

Can be sterilized