Garlic is a good condiment in the kitchen, a good nutritional supplement, and a good natural green medicine. A study shows that the nutritional value of garlic exceeds that of ginseng. Garlic is a natural plant. A broad-spectrum antibiotic, garlic contains about 2% of 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, Mycobacterium tuberculosis and Vibrio cholerae have obvious inhibitory and killing effects.

Function of garlic:

Bactericidal and anti-inflammatory: In 1954, Soviet medical scientists confirmed that garlic juice can kill bacteria in the culture medium within 3 minutes. With the development of medicine, Allicin contained in garlic has been proven to have broad-spectrum antibacterial effects. It is effective against epidemic cerebrospinal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, and new coronaviruses that can cause severe meningitis. It can kill a variety of pathogenic microorganisms such as cocci, pneumococci, Candida, Mycobacterium tuberculosis, typhoid fever, Paratyphoid bacilli, amoeba, Trichomonas vaginalis, rickettsiae, Staphylococcus aureus, Shigella dysenteriae, Vibrio cholerae, etc. 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 much lighter deposits on the inner walls of blood vessels than people who don't eat it. . Deposits in blood vessel walls are a major cause of cardiovascular disease. Over time, 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.

Note: Any healthy food must 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. Yes, eating more is useless.