Question 1: Is it good to eat garlic often? Although many people have a special preference for garlic and believe that garlic can sterilize and reduce inflammation, and can also strengthen the brain and improve intelligence. There is no harm in eating more. However, scientists believe that it is more appropriate to eat one clove of raw garlic every day. If it is cooked garlic, eat two or three. The petals are enough, and there is no benefit in eating more.
Recently, the SARS epidemic has gradually subsided, but people have not dared to relax about prevention. Many people have found various ways to improve their immunity. Garlic can prevent and treat many diseases. It is considered to be a healthy food and is "sought after" by many people. Many people are willing to risk "exporting smoke" by eating garlic. In fact, any healthy food should be eaten in an appropriate amount. Scientists believe that it is more appropriate to eat one clove of raw garlic (about 5 grams in weight) every day. If it is cooked garlic, eating two or three cloves is enough. Eating more is not beneficial.
■Garlic's "Eighteen Martial Arts"
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, it has been proven that allicin contained in garlic has broad-spectrum antibacterial effects. It can cause severe cerebrospinal meningitis virus, influenza virus, Japanese encephalitis virus, and hepatitis virus. Meningitis Cryptococcus neoformans, Streptococcus pneumoniae, Candida, Mycobacterium tuberculosis, Typhoid, Paratyphi, Amoeba, Trichomonas, Rickettsia, Staphylococcus, Shigella dysenteriae, Vibrio cholerae, etc. All pathogenic microorganisms have killing effect.
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 less deposits on the inner walls of blood vessels than people who don't eat it. many. 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 for 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 a stimulant effect on the stomach and intestines, which can inhibit the secretion of intestinal digestive juices, affect food digestion, and aggravate the disease. Nausea and many other symptoms of hepatitis patients. 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 are dilated, congested, swollen, and the permeability is increased. A large amount of protein and electrolytes such as potassium, sodium, calcium, chlorine, and liquid in the body tissue seep into the intestinal cavity, and a large amount of liquid*** intestinal It accelerates intestinal peristalsis and causes abdominal pain, diarrhea and other symptoms. If you eat raw garlic again, the pungent allicin will irritate 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, eye diseases...>>
Question 2: Every day Is eating garlic good for your health? Top 10 miraculous effects of garlic on health: 1. Antibacterial and anti-inflammatory. Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 1/10 of penicillin. It is effective against a variety of pathogenic bacteria such as Staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and Vibrio cholerae, all have obvious inhibitory and killing effects. It can also kill more types of pathogenic fungi and hookworms, pinworms, and trichomoniasis. Eating raw garlic is an effective way to prevent influenza and intestinal infections. However, it should be noted that allicin is easily destroyed at high temperatures and loses its bactericidal effect. 2. Anti-cancer garlic. The sulfur-containing compounds in garlic mainly act in the "starting stage" of tumor occurrence. By enhancing the detoxification function, interfering with the activation of carcinogens, preventing cancer formation, enhancing immune function, blocking the formation of lipid peroxidation and anti-mutation and other ways to prevent normal cells from transforming into cancer cells. The trace element selenium contained in garlic can kill cancer cells and reduce the incidence of cancer. 3. Anti-platelet aggregation. Garlic essential oil has the effect of inhibiting platelet aggregation. Its mechanism is to change the physical and chemical properties of the platelet membrane, thereby affecting the pickup and release functions of platelets, inhibiting the fibrinogen receptor on the platelet membrane, and inhibiting the interaction between platelets and fibrinogen. Binding affects the sulfur groups on the platelet membrane and changes platelet function. 4. Lowering blood lipids: According to epidemiological surveys, it is found that in areas where the average person eats 20 grams of garlic per day, the mortality rate from cardiovascular disease is significantly lower than in areas where there is no habit of eating raw garlic. Researchers tested 50 people in Laoshan County and asked them to eat 50 grams of raw garlic every day. After 6 days, the levels of serum total cholesterol, triglycerides and L3 lipoprotein were significantly lower than before the experiment. Regular consumption of raw garlic also has a blood pressure lowering effect. 5. Lowering blood sugar: Experiments have shown that eating raw garlic can improve the glucose tolerance of normal people. It can also promote the secretion of insulin and increase the utilization of glucose by tissue cells, thereby lowering blood sugar. 6. Can thin the blood. Smoking and drinking can make the blood thicker. If you eat some garlic at the same time, it will dilute the blood in a balanced way. It also has antioxidant properties similar to vitamin E and vitamin C. 7. Reduce blood pressure and high blood pressure. Patients with high blood pressure should eat a few cloves of garlic soaked in vinegar and drink two tablespoons of vinegar juice every morning. Eating it for half a month will have obvious effects on patients with high blood pressure. 8. Lower cholesterol. If garlic is paired with egg yolk, it can inhibit the aging of blood vessels and skin. The lecithin contained in the egg yolk can remove cholesterol adhered to the blood vessel wall and play a role in lowering cholesterol. In addition, egg yolk is also rich in vitamin E, which can inhibit active acid and slow down the aging of blood vessels and skin; while garlic can promote blood circulation. This combination not only has a better anti-aging effect, but also has a good effect on the treatment of cold sensitivity and even beauty. For those who don't like the smell of garlic, garlic fried egg yolks are a good choice. It is made by mixing egg yolks into mashed garlic and then slowly frying it over a slow fire. It has no pungent taste and will not cause strong pain in the stomach. 9. Eliminate fatigue and restore physical strength. Garlic is a good way to eat pork. Pork is one of the foods richest in vitamin B1. The combination of vitamin B1 and allicin contained in garlic can eliminate fatigue and restore physical strength. 10. Make blood flow. Garlic and herring can make blood flow. Garlic can promote the digestion of protein in fish. Pomfret, saury, and herring are rich in unsaturated fatty acids, which have obvious effects on lowering cholesterol, coagulating platelets, and dissolving blood clots. Eating them together with garlic can help blood flow smoothly. Warm reminder: Garlic should be eaten raw. Garlic is best mashed into a puree rather than minced with a knife. And leave it for 10 to 15 minutes to allow alliin and alliinase to combine in the air to produce allicin before eating.
At the same time, you should also pay attention to the amount of garlic. It is not that the more you eat, the better. Eating too much garlic will affect the absorption of vitamin B. Eating a large amount of garlic can also have a harmful effect on the eyes, and can easily cause blepharitis and conjunctivitis. In addition, garlic should not be eaten on an empty stomach. Patients with gastric ulcers and those suffering from headaches, coughs, toothaches and other diseases should not eat garlic. Just take it once a day or every other day, and take 2 to 3 cloves each time.
Question 3: I eat garlic every day. Is this good for my health? What are the benefits? Modern medical research on the nutritional components and health care effects of garlic has confirmed that garlic contains more than 100 medicinal and health care ingredients, including 43 types of sulfur volatiles, 13 types of sulfinic acid (such as allicin) esters, and 9 amino acids. species, 8 species of peptides, 12 species of glycosides, and 11 species of enzymes. In addition, alliin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if it is diluted 100,000 times, this allicin can still kill typhoid bacilli, dysentery bacilli, influenza viruses, etc. instantly. The combination of allicin and vitamin B1 can produce allitiamin, which has the miraculous effect of eliminating fatigue and enhancing physical strength. The creatinine contained in garlic is an indispensable component for participating in muscle activities. It also has an effect on the production of blood cells and can greatly increase the number of blood cells. The so-called high energy after eating garlic refers to this. Garlic can also promote metabolism, reduce the content of cholesterol and triglycerides, and has the effects of lowering blood pressure and blood sugar. Therefore, it has certain effects on hypertension, hyperlipidemia, arteriosclerosis, diabetes, etc. Garlic for external use can promote blood circulation in the skin, remove the aging cuticle of the skin, soften the skin and enhance its elasticity. It can also prevent sun exposure, prevent melanin deposition, remove spots and whiten. In recent years, studies at home and abroad have proven that garlic can interrupt the synthesis of nitrosamine carcinogens in the body. So far, its anti-cancer effect is among more than 40 kinds of vegetables and fruits, arranged in a pyramid, with garlic at the top of the tower. Among more than 100 ingredients, dozens of them have individual anti-cancer effects. Garlic essential oil, which has high health-care effects in garlic, is the general name for all sulfur-containing compounds in garlic. The sulfur atoms in these substances are highly active and can spontaneously transform into a variety of organic sulfur compounds. These organic sulfur compounds can be transformed into other sulfur-containing compounds under the action of physical, chemical, and biological factors. Most of the sulfur-containing compounds in garlic have a wide range of pharmacological and medicinal effects, and are also the main flavor substances that constitute the unique pungent smell of garlic. The most studied components of garlic essential oil include alliin, allicin and allicin. In addition, garlic is the richest source of organic germanium in daily food. Studies have proven that the combination of organic germanium compounds and some anti-cancer drugs has a synergistic effect in inhibiting local tumor growth and preventing tumor metastasis; organic germanium compounds can *** Interferon is produced in the body, and the anti-cancer effect of interferon has been confirmed by medicine; organic germanium compounds have varying degrees of repair effects on the damaged immune system, and can activate natural killer cells and macrophages, which is beneficial to cancer. Control! Organic germanium compounds can reduce the viscosity of blood, thereby reducing the chance of cancer cells adhering to, infiltrating and damaging blood vessel walls, which plays an important role in preventing the spread of cancer cells. Garlic is also rich in selenium, which also has powerful anti-cancer effects. Experiments have found that the people with the lowest incidence of cancer are the people with the highest selenium content in their blood. In addition, selenium plays an antioxidant role in the form of glutathione peroxidase, thereby protecting the membrane. Garlic is also rich in superoxide dismutase, which also plays an important role in antioxidants. In addition, garlic contains 17 kinds of amino acids, of which the content of lysine, leucine, and valine is higher, and the content of methionine is lower. The essential amino acid content of white-skinned garlic is lower than that of purple-skinned garlic, but the total amino acid content percentage Slightly higher than purple-skinned garlic. The mineral element content in garlic is highest with phosphorus, followed by magnesium, calcium, iron, silicon, aluminum and zinc. Why does garlic have a special smell? After eating raw garlic, the mouth often emits an unpleasant and unique odor, which is taboo in daily interactions. Whole garlic has no odor and only smells when it is eaten, cut, squeezed or its tissue is destroyed. This is because the alliin contained in intact garlic is colorless and odorless, but there is also an alliinase enzyme in garlic cells. When the two come into contact, alliin, which has a strong pungent smell, is formed. Allicin is the source of garlic's special smell.
The miraculous bactericidal effect of garlic. The sulfur-containing compounds in garlic have strong antibacterial and anti-inflammatory effects, and can inhibit and kill a variety of cocci, bacilli, fungi and viruses. In 1982, scientists proved garlic's enzyme-inhibiting and bactericidal effects and active substances through research on garlic's bacteriostatic, bactericidal, antiviral, insecticidal and enzyme-inhibiting activity. Modern research has found that garlic’s volatile oil, juice, extract and allicin have inhibitory and killing effects on a variety of cocci, bacilli (such as whooping cough, etc.), molds, fungi (such as cryptococcal meningitis, etc.), viruses, etc. In terms of food preservatives, Japanese scholars have discovered... >>
Question 4: Is it good to eat garlic often? To put it simply, "Garlic has many benefits, but only one harm is that it hurts the eyes."
To put it more trivially: the best way to eat garlic is to cut it into thin slices and leave it in the air for a period of time, which can produce a large amount of garlic. white. It is harmful, has a bad smell in the mouth, and kissing is not popular. Researchers have long discovered that raw garlic can stimulate the intestines to produce enzymes, thereby eliminating carcinogens in the intestines. However, the researchers were unable to determine how much enzyme would need to be produced for it to be effective. Foreign researchers let mice eat a substance called alliodorin contained in raw garlic, which is said to contain the richest anti-cancer substance. Research results have found that raw garlic can produce this enzyme, but past research has found that humans must eat raw garlic equal to their own body weight for it to be effective. But they have now found that the effective daily intake of about half a grain of raw garlic is just as effective. And garlic is best eaten raw. If you eat it after cooking, you must eat 8 times more garlic than if you eat it raw.
However, if you eat garlic excessively for a long time, it will have adverse effects, especially for patients with eye diseases and people with strong deficiency fire such as frequent fevers, hot flashes and night sweats. Some people who eat excessive amounts of garlic for a long time will gradually experience blurred vision, significant decline in vision, tinnitus, dry mouth, lightheadedness, and significant decline in memory when they reach the age of 50 or 60. These are the consequences of long-term addiction to garlic. Therefore, there is a saying among the people that "garlic is good for many things but only harmful to the eyes".
Chinese medicine pays great attention to taboos. It is believed that patients with eye diseases must avoid garlic, green onions, onions, ginger, peppers and other spicy foods during treatment, otherwise the curative effect will be affected. For example, although some patients suffering from eye diseases are treated with traditional Chinese medicine, acupuncture, magnet therapy, etc., they do not avoid spicy foods such as garlic, and the results are often poor. There is no harm, except bad breath:)
So it is best to eat it at night or on rest days:) Garlic is a plant of the Liliaceae family. The whole body is a treasure, whether it is the soft leaves, stems or roots, it can be eaten. Not only that, it is also an indispensable condiment in people's daily lives. It can be added when cooking fish and meat delicacies to remove the fishy smell and increase the fragrance, giving it a unique flavor.
In modern medicine, it has been proven to have sterilizing, anti-inflammatory, antidiarrheal, diuretic, hypolipidemic, blood pressure lowering, hemostatic and other effects. Nutritionists have discovered through research that garlic contains a variety of nutrients, such as carbohydrates, proteins, fats, calcium, phosphorus, iron, vitamins, and volatile oils. In particular, the allicin contained in it has a strong bactericidal effect on Staphylococcus aureus and large intestine. bacillus, meningococci, Streptococcus, Shigella dysenteriae, Mycobacterium tuberculosis, etc. It has inhibitory and killing effects, so it has good curative effect on diseases caused by the above bacteria. Medically, it has been classified as having broad-spectrum antibacterial effects and is used clinically. For example, it can treat and prevent diseases such as acute enteritis, bacillary dysentery, and whooping cough. Therefore, there is a certain scientific reason why some people call it a "natural antibiotic". However, people should be told realistically that the allicin contained in garlic has a shortcoming. It will be destroyed when encountering high heat and lose its bactericidal effect. Therefore, working people have long used it to make cold dishes and eat dumplings by mashing garlic and adding it. some vinegar and a little sesame oil.
In addition, because garlic contains a component that macrophages eat cancer cells, it can enhance human immunity, thereby preventing the spread of cancer cells and delaying the development of cancer. Studies have shown that it can not only reduce the production of strong carcinogen nitrosamine precursors, but also prevent the synthesis of nitrosamines and directly inhibit the formation of tumor cells. At the same time, it is also rich in germanium, which has anti-cancer and anti-cancer effects in the human body. Therefore, garlic is also a multifunctional anti-cancer food.
Although it has many functions in people's daily life.
However, we advise everyone not to eat too much garlic at each meal, especially patients with acute gastritis or active gastric and duodenal ulcers. This is because garlic directly attacks the gastric mucosa and increases gastric acid, which is harmful to the stomach. The condition is unfavorable and may sometimes cause stomach problems and ulcer bleeding, so people are reminded to pay attention.
Bad breath and eye damage. There is no harm in eating garlic, but it will cause bad breath. Just eat a pinch of green tea. Of course, chewing gum will work too. Although many people have a special preference for garlic and believe that garlic can sterilize and reduce inflammation, and can also strengthen the brain and improve intelligence. There is no harm in eating more. However, scientists believe that it is more appropriate to eat one clove of raw garlic every day. If you eat two or three cooked garlic, The petals are enough, and there is no benefit in eating more.
"Taboo people" who eat garlic.
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 a stimulant effect on the stomach and intestines, which can inhibit the secretion of intestinal digestive juices, affect food digestion, and... ....>>
Question 5: Is it okay to eat raw garlic every day? Eat raw garlic to fight aging
Garlic is one of the indispensable condiments in our daily diet, and it is also a good ingredient that has the same origin as medicine and food. In addition to preventing colds, coronary heart disease and atherosclerosis, garlic’s powerful antioxidant effect also gives it a good anti-aging effect.
To maximize the anti-aging effects of garlic, the healthiest way to eat it is raw. This is because, like many vegetables, garlic loses its original nutritional value if cooked, and a lot of its antioxidants are lost. There are also many people who like to mince garlic for consumption, but this will affect the release of the active ingredients in the garlic. If eaten raw, it is best to mash the garlic into puree and leave it for 10 to 15 minutes before eating, so that the allicin and various active enzymes in it can more easily act fully to achieve anti-aging health care effects.
However, it should be noted that garlic is highly toxic and should not be eaten by patients with gastrointestinal diseases, especially gastritis, gastric ulcer, and duodenal ulcer, otherwise it will cause abdominal pain. People with eye diseases should not eat raw garlic. Eating a large amount of raw garlic has a harmful effect on the eyes and can easily cause blepharitis and conjunctivitis. There is a folk saying in my country that "garlic is beneficial but only harmful to one eye".
It is recommended that people who like to eat raw garlic should not eat more than 2 cloves a day, and it is best to eat them at multiple meals.
Question 6: Is it okay to eat garlic every morning? Yes, but it is best not to eat it on an empty stomach, because garlic will damage the intestines and stomach.
Garlic is an essential food in home life, mainly used for seasoning. Some people like to eat garlic, mainly because of its taste. In fact, garlic has many benefits for the human body, especially for men. So what are the benefits for men of eating garlic regularly?
Anti-cancer
Foreign studies have found that garlic contains sulfur The compound can promote the intestines to produce an enzyme or a substance called allicin, which can eliminate the risk of intestinal tumors caused by substances in the intestines by enhancing the body's immunity. In addition, the trace element selenium in garlic also has certain anti-tumor effects.
Treating impotence
Some studies have shown that garlic does have the effect of treating impotence. Garlic benefits blood circulation, which is important for erectile function. In addition, some scientific researchers have found through experiments on rabbits and mice that garlic can inhibit the secretion of male hormones and increase the number of sperm.
Anti-aging
Certain components in garlic have antioxidant effects similar to vitamin E and vitamin C, and can resist aging.
Recommended way to eat: Egg yolk and garlic for beauty and anti-aging
Garlic can promote blood circulation; egg yolk is rich in vitamin E, which can slow down the aging of blood vessels and skin. The two complement each other. Preparation process: Stir the egg yolk into the mashed garlic and fry it slowly over a slow fire.
Anti-fatigue
Some studies have found that pork is rich in vitamin B1, and vitamin B1 combined with allicin contained in garlic can effectively eliminate fatigue and restore physical strength. effect.
Protect cardiovascular and cerebrovascular diseases
Epidemiological research results show that 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 higher. Lower than areas where there is no habit of eating raw garlic.
Resist thrombosis
Studies have found that the essential oils in garlic can inhibit platelet aggregation and prevent thrombosis.
Reduce blood lipids
Clinical study results show that after consuming 50 grams of raw garlic daily for 6 days, the levels of serum total cholesterol, triglycerides and low-density lipoprotein cholesterol were all the same. Significantly lower than the content before the test.
Lower blood pressure
If patients with mild hypertension eat a few cloves of garlic soaked in vinegar every morning and drink two spoons of vinegar juice, their blood pressure will be lowered after half a month.
Anti-allergy Eating raw garlic every day can reduce the degree of allergic reactions, especially those caused by temperature changes. The best approach is to start eating raw garlic a few weeks before allergy season begins.
It seems that eating more garlic has many benefits for men, but the benefits come with more benefits. At the same time, you should also be careful not to eat too much. If you eat too much, you will easily develop bad breath, which will affect the people around you. I hope everyone can eat it in moderation.
Question 7: Is it okay to eat garlic every night? It is best not to eat it at night. Like ginger, it is a sex food. Eating garlic at night will not only make you have bad breath all night long, but also It can also cause heartburn. If you have poor gastric function or are prone to pantothenic acid, be sure not to eat spicy foods such as garlic before going to bed.
Garlic does have a bactericidal effect, because the unique component alliin in garlic becomes allicin when it enters the blood, which can kill many bacteria such as typhoid bacilli and dysentery bacilli. However, because garlic It is relatively spicy and will irritate the stomach, so it is not recommended to eat it at night, otherwise it will easily cause gastrointestinal discomfort.
Question 8: Is eating garlic every day good for your health? Many people have a special preference for garlic. They believe that garlic can sterilize and reduce inflammation, and can also strengthen the brain and improve intelligence. There is no harm in eating more, but eat one clove every day. Raw garlic is more suitable. If it is cooked garlic, eating two or three cloves is enough. Eating more will not be beneficial. Don’t eat too much if your stomach is hot, and eating too much raw garlic can damage your esophagus.
Question 9: Is it okay to eat garlic in the morning? Garlic, a magical and ancient medicinal and edible treasure, is known as the "God of Health Protection". The world's first garlic research institute is in Germany. Its purpose is to promote the knowledge of eating garlic to people all over the world. In Germany, almost everyone likes to eat garlic, with annual consumption exceeding 8,000 tons. In recent years, the European Garlic Festival has been held frequently. Dr. Gotlin, director of the Garlic Research Institute, said that garlic contains more than 400 substances that are beneficial to human health. If people want to live to 90 years old, garlic should be a basic component of food. Research also shows that the nutritional value of garlic is higher than that of ginseng and should be listed as the first health supplement.
Garlic is a blood vessel scavenger
Researchers from the Garlic Institute pointed out that many human diseases are caused by excessive fat levels in the blood. Many daily foods, such as eggs, sausages, cheese, bacon, etc., will increase the fat in the blood exponentially after eating. But if you eat garlic at the same time, the rising trend of fat will be curbed. In addition to helping to lower blood lipids, garlic also has the effect of preventing and reducing the accumulation of fatty plaque in the arteries. This is important because when fatty plaque builds up in the coronary arteries, it can lead to heart disease.
Smoking and drinking will also make the blood thicker. If you can eat some garlic at the same time, it will dilute the blood in a balanced way. Garlic thins the blood and also has antioxidant properties similar to vitamin E and vitamin C.
These potential effects of garlic have opened up a new natural care path for preventing and improving porridge arteriosclerosis and preventing and treating heart disease. At the same time, garlic also has a certain effect on 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 vinegar juice every morning for half a month.
As long as you keep your blood normal, you will not be prone to high blood pressure, heart disease, cerebral hemorrhage and other diseases. Experts from the Garlic Research Institute said that eating garlic every day can kill bacteria, detoxify and extend life. People who regularly eat garlic are less likely to develop gastric cancer than those who don't.
Moreover, people who eat more garlic have a very low chance of developing rectal cancer.
Eating cooked is not as good as eating it raw
Experts from the Garlic Research Institute believe that the reason why garlic has such excellent effects is because it contains alliin and alliinase, two effective substance. Alliin and alliinase each stay quietly in the cells of fresh garlic. Once the garlic is crushed, they come into contact with each other to form a colorless, oily liquid called DDD allicin. Allicin has a strong bactericidal effect. After it enters the human body, it can react with the cystine of bacteria to form a crystalline precipitate, destroying the SH group in the sulfur amino acid necessary for bacteria, causing bacterial metabolism to be disordered, making it impossible to reproduce and grow.
However, allicin loses its effect quickly when exposed to heat, so garlic is suitable for raw consumption. Garlic is not only afraid of heat, but also salty. It will lose its effect when exposed to salt. Therefore, if you want to achieve the best health effects, it is best to mash garlic into a paste instead of mincing it with a knife. And to
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Garlic can be mixed with meat fillings to make spring rolls, meat bread, wontons, etc. It can also be made into garlic braised pork and garlic bread. Germany also has garlic ice cream, garlic jam and garlic schnapps, which are not only healthy but also delicious. Garlic oil extracted from allicin also has high health value and can be spread on bread or used as cooking oil.
The more you eat, the better
The German Garlic Research Institute recently invented a whole garlic extract biological product called "Time Crystal", which marks the human development of garlic. Utilization has made new developments.
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Question 10: What are the advantages and disadvantages of eating raw garlic every day? Benefits and Disadvantages of Garlic Although many people have a special preference for garlic, believing that garlic can sterilize and reduce inflammation, and can also strengthen the brain and improve intelligence. There is no harm in eating more. However, scientists believe that it is more appropriate to eat one clove of raw garlic every day. If it is cooked Eating two or three cloves of garlic is enough. Eating more will not be beneficial. Garlic tastes yummy, but its effects are not small. The main nutrients of garlic include protein, fat, sugar, carotene, vitamins B1, B2, C, crude fiber, calcium, phosphorus, iron and trace elements zinc, copper, magnesium, cobalt, selenium, etc. It also contains allicin, garlic Capsaicin and other valuable substances. The function of garlic is to promote the secretion of digestive juices, enhance appetite, and remove fishy odor. It can also prevent colds, bacillary dysentery, hypertension, arteriosclerosis, enhance memory, prolong life, and has certain effects on enhancing the strength of the vaginal body. It has antibacterial, anti-inflammatory, anthelmintic, stomachic, diuretic, phlegm-relieving and cough-relieving functions. Garlic contains selenium, which can inhibit the spread of cancer cells and prevent benign tumors from becoming cancerous. Therefore, it is recommended that everyone eat more garlic. Benefits and Disadvantages of Eating Garlic Although many people have special preferences for garlic and believe that garlic can kill bacteria and reduce inflammation, and can also strengthen the brain and improve intelligence, so there is no harm in eating more. However, scientists believe that it is more appropriate to eat one clove of raw garlic every day. Eating two or three cloves of cooked garlic is enough. Eating more will not be beneficial. Garlic tastes stinky, but its effects are not small. The main nutrients of garlic include protein, fat, sugar, carotene, vitamins B1, B2, C, crude fiber, calcium, phosphorus, iron and trace elements zinc, copper, magnesium, cobalt, selenium, etc. It also contains allicin, garlic Capsaicin and other valuable substances.
The function of garlic is to promote the secretion of digestive juices, enhance appetite, and remove fishy odor. It can also prevent colds, bacillary dysentery, hypertension, arteriosclerosis, enhance memory, prolong life, and has certain effects on enhancing the strength of the vaginal body. It has antibacterial, anti-inflammatory, anthelmintic, stomachic, diuretic, phlegm-relieving and cough-relieving functions. Garlic contains selenium, which can inhibit the spread of cancer cells and prevent benign tumors from becoming cancerous. Therefore, it is recommended that everyone eat more garlic.