Garlic is a blood vessel scavenger Researchers at the Garlic Research Institute point out that many human diseases are caused by high levels of fat in the blood. Many everyday foods, like eggs, sausages, cheese, and salted meats, cause the fat in the blood to rise exponentially when eaten. But if you eat garlic at the same time, the rise in fat is curbed. Garlic is also useful in reducing high blood pressure. Patients with high blood pressure can lower their blood pressure by eating a few cloves of garlic soaked in vinegar and drinking two tablespoons of vinaigrette every morning for half a month. Experts from the Garlic Research Institute say that eating garlic every day can sterilize and detoxify bacteria and prolong life. People who often eat garlic are nearly half less likely to develop stomach cancer than those who don't. Moreover, people who eat a lot of garlic have a very low chance of developing rectal cancer. The experts at the Garlic Research Institute believe that the reason why garlic is so effective is because it contains two effective substances, allicin and alliinase. Allicin and alliinase each stay quietly in the cells of fresh garlic, and once the garlic is crushed, they come into contact with each other, resulting in the formation of allicin, a colorless, oily liquid. Allicin has a strong bactericidal effect. When it enters the human body, it can react with bacterial cystine to produce a crystalline precipitate, destroying the SH group in the sulfur amino organisms essential to bacteria, and disrupting bacterial metabolism so that they are unable to reproduce and grow. However, allicin loses its effect quickly when exposed to heat, so garlic is suitable for raw food. Garlic is not only afraid of heat, but also afraid of salt, it will lose its effect when it is salted. Therefore, if you want to achieve the best health effects, it is best to crush garlic into a puree rather than chopping it into minced garlic with a knife. And should be first put 10-15 minutes, so that allicin and garlic enzyme in the air combined to produce allicin before eating. Not the more you eat the better Experts also pointed out that eating garlic is not the more you eat the better. Because garlic eat more will affect the absorption of vitamin B, a large amount of garlic also has an irritating effect on the eyes, easy to cause blepharitis, conjunctivitis. In addition, garlic should not be eaten on an empty stomach. Because garlic has a strong irritant and corrosive, gastric ulcer patients and suffer from headaches, cough, toothache and other diseases, should not eat garlic. Just eat 2-3 cloves once a day or once every other day. Garlic must be eaten raw in order to have its proper therapeutic effect (except in formulas, as garlic is also a medical catalyst), and after it exceeds 56 degrees, garlic's active ingredients begin to volatilize and undergo chemical reactions. As for what is bad, that is to the oral cavity and gastrointestinal mucosa has a certain degree of irritation, for the oral and gastrointestinal diseases of friends try not to eat garlic and garlic products. In addition to eat garlic on the eyes have a negative impact, mainly because the garlic in the stimulating components can increase the burden on the liver. Chinese medicine theory: the eye for the liver of the table, the liver for the eyes of the internal organs. Therefore, eye diseases and liver bad friends also try not to participate in garlic.