What is the function of garlic? As we all know, garlic is a kind of food that helps to prevent cancer. Some people like to eat garlic in life, but some people are very repulsive to garlic because it has a strong garlic smell and a spicy taste. What is the function of garlic?
What is the function of garlic 1 1, and the nutritional efficacy of garlic
1, anti-inflammatory: garlic is a natural broad-spectrum antibiotic in plants, which has obvious inhibitory and killing effects on many pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, mycobacterium tuberculosis and Vibrio cholerae. It can also kill more pathogenic fungi and hookworms, pinworms and trichomonads. Eating garlic raw is an effective way to prevent influenza and intestinal infections.
2. Anti-cancer: Sulfur-containing compounds in garlic mainly act on the initial stage of tumorigenesis, and prevent normal cells from transforming into cancer cells by enhancing detoxification function, interfering with the activation of carcinogens, preventing the formation of cancer, enhancing immune function, blocking the formation of lipid peroxidation and resisting mutation. The trace element selenium contained in garlic can kill cancer cells and reduce the incidence of cancer.
3. Lipid reduction: 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. Regular consumption of raw garlic also has antihypertensive effect.
4, hypoglycemic: raw garlic can improve the glucose tolerance of normal people, but also promote the secretion of insulin and increase the utilization of glucose by tissues and cells, thus reducing blood sugar.
5, fatigue: garlic with pork is a good way to eat, pork is one of the most abundant foods containing vitamin B 1. The combination of vitamin B 1 and allicin contained in garlic can eliminate fatigue and restore physical strength.
2, garlic recipes daquan
1, garlic roast chicken
6 tablespoons olive oil, 2 whole chickens (about 1.5 kg each), each chicken cut into 8 parts, peeled, 400 grams of flour, 40 cloves of garlic, without peeling, 3 stems of celery, longitudinally cut in half and then cut into sections (2.5 cm long), 4 fresh rosemary or 1 teaspoon dried rosemary and 3 fresh thyme.
Preheat the oven to 180℃. Put 2 tablespoons of oil in the pan and heat it over medium heat. Dip the chicken in flour and gently shake off the excess flour. Put it in the pot and fry for 4 minutes on each side until the chicken turns golden brown. Put the fried chicken in a baking tray. Fry the chicken several times, and add the remaining oil at each time.
Put garlic, celery, rosemary and thyme in a pot and cook for 1 min. Add wine, turn to high heat, boil and cook for 2 minutes to volatilize alcohol. Add chicken soup and salt, turn off the fire after boiling, pour the seasoning in the pot on the chicken, and cover it with aluminum foil. Bake in the oven for 45 minutes until the chicken is completely cooked and the garlic turns into mashed garlic. Serve the plate and enjoy it while it is hot.
2, garlic scrambled eggs
Garlic, 3 eggs.
Wash the garlic and cut it into 2-3cm sections. Beat the eggs well and add salt and cooking wine. Put 3 tablespoons of oil in the pan. When the oil is 70% hot, add the chopped onion and ginger and stir fry. Pour the egg liquid into the pan. When it is slightly shaped, use a shovel to change it into your favorite size and take it out for later use.
3 put a little oil in the pot, add chopped garlic after heating, and stir fry quickly over high fire. When the garlic is 80% ripe, put the eggs just spread out, add a little salt and stir fry a few times, then you can put them out of the pot and plate them.
3. Sauté ed mushrooms with garlic and white wine
Olive oil 1 tbsp, fresh mushrooms 675g, white wine 4 tbsps, garlic 2 cloves, chopped into powder, salt and freshly ground black pepper, chopped fresh shallots 2 tbsps.
First pour olive oil into a frying pan, and then preheat it over medium heat. Stir-fry mushrooms for 10 minute, stirring constantly. Stir the wine and garlic into the frying pan and continue to cook until most of the wine liquid is boiled dry. Sprinkle with salt, pepper and shallots and stir-fry for 1 min.
4, pork belly fried garlic
Pork belly100g, garlic 250g.
Wash and slice pork belly, and wash and cut garlic for later use. Pour a proper amount of cooking oil into the pot and turn to medium heat. When the pot is hot, add pork belly slices and stir fry until cooked. Add garlic stalks and stir fry together. Add appropriate amount of yellow wine, soy sauce and water to stew. After cooking, add garlic leaves and continue to boil. Add appropriate amount of salt and monosodium glutamate.
5. Jinxiang garlic
400 grams of garlic and 4 salted duck egg yolks.
Peel the garlic, choose garlic cloves with approximate uniform size and cut them with a knife at both ends. Stir-fry the spoon on fire, add oil and heat it to seven layers, fry the garlic cloves until golden brown, and remove the oil. Leave a little base oil in the frying spoon, add minced onion and ginger and cooked duck eggs and stir-fry them. Add the fried garlic cloves after the duck eggs are scattered, and then stir fry slightly. Add a little monosodium glutamate when taking out the spoon.
6. Garlic noodle dishes
300 grams of flour and spinach.
Blanch the spinach in boiling water, squeeze out the water and cut into pieces. Add one egg to the flour and make a thick batter with spinach. First, steam the thick batter into a vegetable cake with a steamer. When cooked, air-cool and cut into noodle slices. When the wok is on fire, add the base oil, onion, ginger and dried Chili, stir-fry the noodles and vegetables, add salt and monosodium glutamate at the same time, and finally add garlic juice when taking out the spoon.
7, garlic pickles
2000g Chinese cabbage, 800g garlic, 800g scallion, 50g pepper noodles, 50g red pepper150g ginger150g beef soup1500ml, light soy sauce150g and monosodium glutamate150g.
Garlic, scallion and ginger are peeled, washed and cut into pieces, and red pepper is washed and cut into pieces. Remove the roots of Chinese cabbage, chop it in half, wash it and let it cool for half a day, then put it into porcelain, sprinkle salt and pepper noodles in layers, cover it, rinse the cabbage with cold water after curing for one day, squeeze out the water from the cabbage, put the cabbage in the jar layer by layer again, and sprinkle a layer of garlic in the middle of each layer. Onion, ginger, pepper powder, beef soup, white sugar, monosodium glutamate and soy sauce are mixed well, then poured into the jar, sealed with a lid, stored at zero degree, or stored in the refrigerator, and can be eaten after three days.
3. The harm of eating too much garlic
(1) Kill beneficial bacteria
Eating too much garlic will also kill the beneficial bacteria in our body, so it will also do some harm to our health, so we should also eat less garlic and try to control the daily intake of garlic.
(2) Anemia
Eating too much garlic can also cause or cause anemia. Some elements in garlic can reduce the content of red blood cells and hemoglobin in our body, thus causing anemia, so people with anemia should try not to eat garlic.
(3) causing stomach pain
Eating too much garlic will also cause harm to our gastric mucosa, leading to stomach pain, abdominal pain and other uncomfortable feelings, so garlic should not be eaten too much.
(4) tinnitus and deafness
People with eye diseases should try to eat less or not to eat garlic, because eating too much garlic can aggravate eye diseases and lead to tinnitus, deafness and other symptoms, so patients with eye diseases should try to eat less or not to eat garlic.
(5) aggravation of liver disease.
People with liver disease should try to eat less or not to eat garlic, because garlic can not only kill the virus of liver disease, but also aggravate the condition, so patients with liver disease should try to eat less or not to eat garlic.
What is the function of garlic? 2 The benefits of eating garlic.
1, strong sterilization
Sulfur-containing compounds in garlic have extremely strong antibacterial and anti-inflammatory effects, which can inhibit and kill many kinds of cocci, bacilli, fungi and viruses. It is the strongest antibacterial effect among natural plants found at present.
2. Anti-cancer and anti-cancer
Garlic contains many sulfur-containing compounds such as dithioketone and disulfide, which can scavenge free radicals and have strong antioxidant effect. Studies have found that there are more than 30 kinds of sulfur-containing compounds in garlic. Eating garlic raw can prevent the synthesis of nitrosamines and inhibit the activity of enzymes that activate carcinogens, which has a positive effect on reducing digestive tract cancers such as gastric cancer, esophageal cancer and colon cancer.
3, aphrodisiac
Garlic is a kind of healthy food especially suitable for men. It can improve men's renal function, and has obvious aphrodisiac effect, and has obvious conditioning effect on male impotence, premature ejaculation and erectile dysfunction. In addition, eating more garlic can also increase the number of sperm, and enhancing sperm activity will reduce or disappear male infertility symptoms.
4. Prevention and treatment of cardiovascular and cerebrovascular diseases
Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase the dilation of arterioles, promote vasodilation, regulate blood pressure, and increase vascular permeability, thus inhibiting the formation of thrombus and preventing arteriosclerosis.
5, prevent colds
Garlic has strong bactericidal and antibacterial effects, killing pathogenic bacteria and parasites, and protecting human body from viruses and bacteria. Eating garlic raw often helps to prevent colds.
6. Reduce blood sugar and prevent diabetes.
Garlic can promote the secretion of insulin, increase the absorption of glucose by tissues and cells, improve the glucose tolerance of human body, rapidly reduce the blood sugar level in the body, and kill various germs that induce diabetes due to infection, thus effectively preventing and treating diabetes.
7. Protect the liver
Garlic contains a variety of antioxidants, which are natural free radical scavengers. It can avoid the damage of liver cell membrane structure due to lipid oxidation of free radicals, and has a good effect on liver diseases such as hepatitis.
After the above introduction, I believe that everyone has already understood the benefits of eating garlic. I hope that the content shared today can help everyone and wish you a happy life and good health.
What is the function of garlic? 3 Garlic collocation taboo
1, scallion
Eating garlic and green onions together will hurt your stomach. Both of them are foods that strongly stimulate the intestines, and symptoms such as abdominal pain and diarrhea are prone to occur when eating together. 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.
2. 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.
3. Chicken
Chicken and garlic are alike. 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.
4. Dog meat
Dog meat is warm and garlic is spicy, and they are eaten together, which helps fire and hurts yin, especially for those who are hot and yang. 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.
5. 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.
6. Soju
Garlic and shochu are both spicy and irritating foods, and they are easy to get angry when eaten together.
7. Jujube
Eating red dates with garlic can cause indigestion, affect gastrointestinal function, and even produce constipation and other adverse symptoms.
8, crucian carp
When crucian carp and garlic are eaten together, they will get hot and get angry.
9. Honey
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.