Do you like garlic? Garlic can add flavor to cooking, is a very common home-cooked dish, and is also a health food with antibacterial and fatigue relieving effects in many folk remedies. At present, experimental studies in various countries in the world have also confirmed that garlic has a good effect on cardiovascular, anti-aging and cancer prevention. You can improve the nutritional value of garlic by eating the previous step! Garlic, which has the strongest anticancer effect, can also lower cholesterol and prevent vascular aging. It has a unique and strong smell and has been widely used as a healthy food since ancient times. Among the 30 kinds of anti-cancer fruits and vegetables listed by American Cancer Society, garlic ranks first! In traditional Indian medicine Ayurveda therapy, garlic is a medicine to improve colds, loss of appetite and enhance physical strength. In modern times, the German Natural Herbal Committee established by the German Ministry of Health and Welfare has also recognized that garlic is a food with cholesterol-lowering and anti-vascular aging effects. According to the study of 45 clinical experimental cases, after taking garlic for 4-25 weeks, the cholesterol value decreased by 4- 12%, and the bad cholesterol value also improved. Garlic contains allicin, a special odor component, which has strong antioxidant capacity, can reduce neutral fat and bad cholesterol, purify blood, dilate capillaries and improve blood circulation, so it also has the function of preventing lifestyle diseases such as hypertension and arteriosclerosis. Allicin can also help liver metabolism, detoxify and sterilize, remove bad bacteria and viruses in the body, promote bile secretion and improve liver function. In addition, when allicin is combined with vitamin B 1 and converted into "allithiamine", it can metabolize carbohydrates more effectively and reduce the burden on the liver. Japanese nutritionist Reiki Hara pointed out that diallyl disulfide contained in garlic can inhibit the proliferation of cancer cells and restore the normal operation of the cells themselves. Some surveys also show that people who eat a lot of garlic in their daily lives have a lower incidence of cancer than people who don't eat garlic very much. Through various studies at home and abroad, it has been proved that garlic has a preventive effect on many cancers such as gastric cancer, colorectal cancer and laryngeal cancer. However, studies have found that the nutrients in garlic will weaken when heated. It is best to mash raw garlic and leave it at room temperature for 10 minute to convert allicin and alliinase in garlic into allicin, so as to improve the efficacy. Although it has many benefits to the body, garlic is a food. Eating too much is easy to get sick. You should only take one tablet a day (people with gastrointestinal diseases should consult a doctor first).