Efficacy of garlic: 1, antibacterial and anti-inflammatory garlic is a natural broad-spectrum antibiotic of plants. Garlic contains about 2% allicin, and its bactericidal ability is110 of penicillin. It has obvious inhibitory and killing effects on staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid fever, paratyphoid fever, mycobacterium tuberculosis, Vibrio cholerae and other pathogenic bacteria. It can also kill more pathogenic fungi and hookworms, pinworms and trichomonads. Eating garlic raw is an effective way to prevent influenza and intestinal infection. However, it should be noted that allicin is easily destroyed at high temperature and loses its bactericidal effect. 2. The sulfur-containing compounds in anti-cancer garlic mainly act on the "start-up 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. Anti-platelet aggregation Garlic essential oil can inhibit platelet aggregation. Its mechanism is to change the physical and chemical properties of platelet membrane, thus affecting platelet aggregation and release function, inhibiting fibrin receptor on platelet membrane, inhibiting the combination of platelet and fibrinogen, affecting sulfur groups on platelet membrane and changing platelet function. 4. Reducing blood lipid According to epidemiological investigation, the mortality rate of cardiovascular diseases in areas where each person eats 20 grams of garlic every 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 those before the experiment. Regular consumption of raw garlic also has antihypertensive effect. 5. Hypoglycemic experiments show that raw garlic can improve the glucose tolerance of normal people, promote insulin secretion, increase the utilization of glucose by tissues and cells, and thus reduce blood sugar. 6, can make blood thinner. Smoking and drinking will make the blood thick. If you eat some garlic at the same time, it will dilute the blood evenly. But also has antioxidant properties similar to those of vitamin e and vitamin C. Patients with hypertension eat several cloves of garlic soaked in vinegar and drink two spoonfuls of vinegar juice every morning. Eating for half a month will have obvious effect on patients with hypertension. 8, lower cholesterol If garlic and egg yolk can inhibit the aging of blood vessels and skin, then lecithin contained in egg yolk can remove cholesterol attached to the blood vessel wall and play a role in lowering cholesterol. In addition, egg yolk is rich in vitamin E, which can inhibit active acid and slow down the aging of blood vessels and skin. And garlic can promote blood circulation. This combination can not only have a good anti-aging effect, but also have a good effect on the treatment of chills and even beauty. For people who don't like the pungent smell of garlic, fried eggs with garlic are a good choice. Mix the egg yolk with garlic paste and fry it slowly with slow fire, which has neither pungent taste nor strong irritation to the stomach. 9, eliminate fatigue, restore physical strength 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. 10, make the blood smooth. Garlic and herring can make the blood smooth, and 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 thrombi. Eating them with garlic is more conducive to smooth blood flow. Need to be reminded that garlic should be eaten raw. It is best to mash garlic instead of cutting it into pieces with a knife. And leave it for 10 ~ 15 minutes, and let alliin and alliinase combine in the air to produce allicin before eating. At the same time, we should also pay attention to the amount of garlic, not the more we eat, the better. Eating too much garlic will affect the absorption of vitamin B, and eating a lot of garlic will also irritate the eyes, which is easy to cause blepharitis and conjunctivitis. Besides, garlic should not be eaten on an empty stomach. Patients with gastric ulcer and those with headache, cough and toothache should not eat garlic. Take 1 time every day or 1 time every other day, and take 2-3 tablets each time.