What is garlic? Garlic, also known as Hu garlic, Du garlic and Du-tou garlic, belongs to Allium of Liliaceae and is a widely cultivated vegetable variety in China, especially in Shandong. Garlic is an indispensable condiment in cooking, and the dishes with northern and southern flavors are inseparable from garlic. China people ate garlic later, and it was introduced after Zhang Qian made his mission to the Western Regions in the Han Dynasty. The Compendium of Materia Medica describes garlic in detail: garlic is warm and pungent; It enters the spleen, stomach and lung meridians, and has the functions of detoxification, anti-inflammation and spleen strengthening. Garlic is rich in nutrition and has always been regarded as a good product for both medicine and food.
Garlic can not only be seasoned, but also prevent diseases and keep fit. It is often called "natural antibiotic". Garlic is indeed a natural plant broad-spectrum antibiotic, containing about 2% allicin, which has a strong bactericidal effect. The bactericidal ability of garlic is110 of penicillin, and it has obvious inhibition or strangulation effect on many pathogenic bacteria.
Garlic, a nutritional component of garlic, has high nutritional value and is rich in various nutrients and important active ingredients, such as protein, vitamins A, C, E, B 1 B2, minerals such as calcium, potassium, magnesium, phosphorus, zinc, selenium and germanium, and 20 kinds of amino acids necessary for human body. Some active substances contained in garlic include sulfide, allicin and garlic essential oil.
Studies have shown that garlic contains 400? A variety of substances beneficial to health have unique effects on regulating blood lipid, lowering blood pressure, preventing thrombosis, preventing cancer and enhancing immunity. Purple garlic is more nutritious than white garlic.
Efficacy and Function of Garlic Anti-inflammatory and Sterilization The sulfide contained in Garlic has a very strong antibacterial and anti-inflammatory effect, which can inhibit and kill a variety of cocci, bacilli, fungi and viruses. It is the strongest antibacterial effect among natural plants found at present. According to another study, garlic contains a kind of capsaicin called "propylene sulfide", its bactericidal ability can reach one tenth of that of penicillin, and it has a good killing effect on pathogenic bacteria and parasites, which can prevent influenza, prevent wound infection, treat infectious diseases and repel insects. Garlicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and sterilization effects, especially on upper respiratory tract and digestive tract infections, fungal keratitis and cryptosporidiosis.
Elements such as germanium and selenium in anti-cancer garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the population with the lowest incidence of cancer is the population with the highest selenium content in blood. Shandong, which often eats garlic, has the lowest incidence of gastric cancer in China. According to the National Cancer Organization of the United States, among the plants with the most anticancer potential in the world, garlic ranks first. The sulfur-containing compounds in garlic can promote the intestinal production of an enzyme or a substance called allicin, and eliminate the risk of intestinal tumors caused by substances in the intestine by enhancing the immune ability of the body, blocking the formation of lipid peroxidation and resisting mutation. However, it is still inconclusive how many such enzymes need to be produced in order to effectively play the anti-tumor role of garlic.
Garlic can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.
Selenium, a trace element in garlic for protecting liver, can protect liver by participating in aerobic metabolism of blood, removing toxins and reducing the detoxification burden of liver.
Prevention and relief of gastrointestinal diseases Garlic contains allicin, which can effectively inhibit and kill bacterial viruses such as Helicobacter pylori that cause gastritis, gastric ulcer and other diseases, remove toxic substances in the stomach and intestines, and at the same time promote appetite and accelerate digestion.
Protecting garlic oil in cardiovascular garlic can inhibit platelet aggregation and prevent thrombosis. Sticking to eating 3-5 cloves of raw garlic every day can reduce bad cholesterol, raise good cholesterol, prevent arteriosclerosis, and play a role in lowering blood fat and lowering blood pressure.
Prevention of osteoporosis The nutrients and sulfides contained in garlic can fully supplement bone nutrition, and daily consumption of garlic can prevent osteoporosis well.
The combination of vitamin B 1 and allicin contained in garlic can play a good role in eliminating fatigue and restoring physical strength.
Studies on improving glucose metabolism have confirmed that raw garlic can improve the glucose tolerance of normal people, at the same time, it can also promote insulin secretion and increase the utilization of glucose by tissues and cells, thus reducing blood sugar levels.
Eating garlic raw every day can reduce the degree of allergic reaction, especially the allergy caused by temperature change. The best way is to start eating garlic raw a few weeks before the allergy season.
Anti-platelet aggregation Garlic essential oil can inhibit platelet aggregation, and its mechanism is to change the physical and chemical properties of platelet membrane, thus affecting the function of platelet collection and release, inhibiting the fibrous protein receptor on platelet membrane, inhibiting the combination of platelet and fibrinogen, affecting the sulfur group on platelet membrane and changing platelet function.
According to epidemiological investigation, the mortality rate of cardiovascular diseases in areas where each person eats 20 grams of garlic per day is significantly lower than that in areas where there is no habit of eating raw garlic. The researchers tested 50 people in Laoshan County and asked them to eat 50 grams of raw garlic every day. After 6 days, the contents of serum total cholesterol, triglyceride and l3 lipoprotein were significantly lower than before the experiment. Regular consumption of raw garlic also has antihypertensive effect. The effective components of garlic have obvious effects of reducing blood lipid, preventing coronary heart disease and arteriosclerosis, and preventing thrombosis.
Hypoglycemic experiments show that raw garlic can improve the glucose tolerance of normal people, promote insulin secretion and increase the utilization of glucose by tissues and cells, thus reducing blood sugar.
Regulating insulin in recent years, due to the unreasonable dietary structure of people, the intake of selenium in human body has decreased, which has led to the decline of insulin synthesis; Garlic contains more selenium, which can regulate the decline of insulin synthesis in human body, so it is helpful for diabetic patients to eat more garlic to alleviate their illness.
Anti-oxidation can dilute the blood. Smoking and drinking will make the blood thick. If you eat some garlic at the same time, it will dilute the blood in a balanced way. But also has antioxidant properties similar to those of vitamin e and vitamin C.
Lowering blood pressure Hypertension patients eat several cloves of garlic soaked in vinegar every morning and drink two tablespoons of vinegar juice. Eating for half a month will have obvious effects on hypertension patients.
Delay aging and prevent lead poisoning. Eating garlic regularly can delay aging. Its oxidation resistance is better than ginseng; People who are often exposed to lead or have a tendency to lead poisoning eat garlic, which can effectively prevent lead poisoning.
Prevention of arthritis Garlic can "remove rheumatism and break the cold wind" and has an inhibitory effect on wind-cold-dampness arthritis.
Five cosmetic effects of garlic 1. Wrinkle removal. Some ingredients in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C, which helps to protect the skin from free radical damage, and its anti-wrinkle effect is comparable to that of expensive anti-aging chemical ointment. This folk prescription has been widely circulated among the people for a long time: after mashing three garlic cloves, apply it to the wrinkles of the skin, and apply it every day, which will help restore the skin's youthful vitality.
2. Acne removal. The antibacterial properties of garlic help to clean the skin and make the skin tone better. You can cut garlic cloves in half, then gently rub them on acne, and stick to them for a few days to get obvious results.
3. in addition to stretch marks. Garlic is one of the few secret recipes to remove stretch marks. Mash garlic cloves to get juice, drop it into hot oil, and smear it on stretch marks for two weeks.
4. Strong nails. Garlic can not only protect skin, but also strengthen nails and prevent brittle fracture. After slicing or mashing garlic cloves every day, take the juice and wipe the nails for several weeks. The texture of the nails is obviously improved and the strength is restored as before. In addition, garlic is peeled, chopped or mashed, then soaked in old vinegar for 3~4 days, and then applied to onychomycosis (onychomycosis) 2~3 times a day. After a few weeks, the symptoms of fungal infection can be obviously improved.
5. Anti-psoriasis. Several garlic cloves are mashed into mud, mixed with cooked vegetable oil and externally applied to the affected part. The anti-inflammatory effect of garlic has a certain effect on relieving psoriasis.
Five kinds of people can't eat garlic raw. The ancients said, "Garlic cures all diseases with only one eye". Eating garlic in large quantities for a long time is harmful to the eyes. Ji Kang said in "On Health Preservation" that "the pungent meat is harmful to the eyes", and garlic is the most pungent, and it is clear and clear, and it is easy to cause eye damage. Therefore, we should pay attention not to eat too much garlic, especially people with eye diseases, and must avoid spicy food during treatment.
Many people with liver disease eat garlic to prevent hepatitis, and some people even eat garlic every day after suffering from hepatitis. This is all wrong. "Compendium of Materia Medica" records that garlic "hurts the liver and the eyes for a long time". Garlic is hot and can help fire. It is pungent and pungent. If people with internal fire in the liver eat it, it will be more prosperous, and it will certainly cause damage after a long time.
Seriously ill people should eat garlic hair carefully. The so-called hair refers to foods that are particularly easy to induce certain diseases or aggravate the diseases that have already occurred. Eating spicy food such as garlic and pepper is likely to have obvious side effects for people who are seriously ill or taking medicine, which may not only cause old diseases, but also make drugs ineffective or have a chain reaction with drugs, affecting their health.
The ancients thought that eating more garlic would dissipate people's qi and blood at the same time. "Materia Medica from the New" recorded that "garlic is pungent and toxic, producing phlegm and burning fire, dispersing qi and consuming blood, and people who are weak and hot should not touch their lips". Therefore, people with poor health and weak qi and blood should pay attention.
Raw garlic in patients with diarrhea due to spleen deficiency is very irritating, so eating less can promote digestion. However, if you eat garlic when suffering from non-bacterial enteritis and diarrhea, strong stimulation will aggravate congestion and edema of intestinal mucosa, promote exudation and worsen the condition.
How to eat garlic is the best. It is best to eat garlic raw, because when garlic is heated, its active ingredients are reduced, and its magical effect will be greatly reduced. After garlic is broken, its taste will be fully released; It is suggested that it should be kept at room temperature for10 ~15 minutes after being smashed. Under the action of oxygen, allicin can be fully produced before eating, and the effect is the best.
Northerners love to eat garlic, especially when eating jiaozi. Garlic is an indispensable ingredient. The favorite dip is to mix garlic paste with soy sauce, vinegar and sesame oil. This way of eating should be the most scientific and effective way to eat garlic! It should be noted that garlic should not be eaten on an empty stomach, because garlic has strong irritation and corrosiveness, which will damage the gastric mucosa and cause stomach discomfort.
Garlic can't be eaten with green onions. Garlic must not be eaten with green onions, because both foods are irritating foods. Eating them together is not good for gastrointestinal health, and diarrhea and abdominal pain will occur.
But this is only when eaten raw. After heating, the strongly irritating disulfide is decomposed to produce sweet substances without irritation. Therefore, if the gastrointestinal tract is weak and does not adapt to the spicy onion and garlic, you should avoid eating too much or eating a variety of spicy foods at one time. However, there is no need to worry about cooking them together and using them as seasoning when cooking.
Mutton, garlic and mutton are warm ingredients, which are easy to make the body hot and dry when eaten together. They can be used to tonify the body in winter, but they are easy to cause internal heat when eaten in summer.
Chicken, chicken and garlic. Garlic is pungent and poisonous, which can reduce the qi and eliminate the grain, remove wind and kill virus. The chicken is sweet and sour and warm, and the two functions are complementary, and the garlic is smelly. From the perspective of seasoning, it is also incompatible with chicken.
Dog meat is warm and tonic, and garlic is spicy. If you eat it together, it will help the fire and hurt the yin, especially those who are hot and sunny.
Because the volatile substances of garlic can inhibit the secretion of gastric juice, and dog meat is hot, if you eat a lot of fresh garlic when eating dog meat, it may cause gastrointestinal discomfort and is not conducive to the digestion and absorption of dog meat, so you should not eat a lot of fresh garlic when eating dog meat.
Mango Mango and garlic will turn yellow when eaten together. Mango contains a lot of fruit acids, amino acids, protein, etc. These substances contain a lot of irritating substances, which will cause allergies when they come into contact with human skin, and in severe cases, there will be redness and pain. Don't eat with spicy things, eating more is harmful to people's kidneys.
Soju garlic and soju are both spicy and irritating foods, and it is easy to get angry when eating together.
Jujube Jujube eaten with garlic will cause indigestion, affect gastrointestinal function and even produce constipation and other adverse symptoms.
Crucian carp and garlic eat together, which will cause fever and get angry.
Honey mixed with garlic can easily lead to diarrhea. Organic acids in honey will have a biochemical reaction that is not conducive to human body and stimulate the stomach when they meet allicin. They should not be eaten together.
In addition, garlic should not be eaten with tonic. Garlic should avoid Rehmannia glutinosa, Polygonum Multiflori Radix and Cortex Moutan.
Eliminate the breath after eating garlic 1. The breath after eating garlic is unpleasant. Drink a glass of milk and the smell of garlic can be eliminated.
2. Chewing a few peanuts after eating garlic has a special effect on improving the garlic taste in the mouth.
3. After eating garlic, rinse your mouth with strong tea or take a pinch of tea, put it in your mouth and chew it slowly. After the saliva decomposes the tea, it can also remove the odor.
4.? Eating an apple slowly can remove the smell of enzymes contained in garlic.