Some components in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C.

antifatigue

Some people have found that pork is one of the foods rich in vitamin B 1, and the combination of vitamin B 1 and allicin contained in garlic can play a very good role in eliminating fatigue and restoring physical strength.

Protect the cardiovascular system

The results of epidemiological research show that in areas where each person eats 20 grams of raw garlic every day, the incidence of death due to cardiovascular and cerebrovascular diseases is significantly lower than that in areas where there is no habit of eating raw garlic.

1) antithrombotic: It is found that the essential oil in garlic can inhibit platelet aggregation, thus achieving the purpose of preventing thrombosis.

2) Lowering blood lipid: The clinical research results show that the contents of total cholesterol, triglyceride and low-density lipoprotein cholesterol in serum are significantly lower than those before the test after eating 50 grams of raw garlic every day for 6 days.

3) Reduce blood viscosity: Many studies show that smoking and drinking will obviously increase blood viscosity, but if you eat raw garlic at the same time, this adverse effect will be partially offset.

4) Lowering blood pressure: For patients with mild hypertension, if you eat a few cloves of garlic soaked in vinegar every morning and drink two spoonfuls of vinegar juice, your blood pressure will drop after half a month. In addition, patients with hypertension often eat raw garlic, which is also conducive to lowering blood pressure.

disinfect

Garlic is a natural broad-spectrum antibiotic in plants. Garlic contains about 2% allicin, which has a strong bactericidal effect. After entering the human body, it can react with cystine of bacteria to produce crystal precipitation, which destroys sulfhydryl groups in thioamino organisms necessary for bacteria, and makes bacteria metabolize disorder, thus failing to reproduce and grow.

The bactericidal ability of garlic is110 of penicillin, and it has obvious inhibitory or strangulation effects on staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid fever, paratyphoid fever, tuberculosis, Vibrio cholerae and other pathogenic bacteria.

In addition, it can kill hookworm, pinworm, trichomonas and other pathogenic fungi and parasites. Therefore, 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.

Improve sugar metabolism

Studies have confirmed that eating raw garlic can improve the glucose tolerance of normal people, at the same time, it can also promote the secretion of insulin, increase the utilization of glucose by tissues and cells, and thus reduce the blood sugar level.

be antianaphylaxis

Eating garlic raw every day can reduce the degree of allergic reactions, especially those caused by temperature changes. The best way is to start eating garlic raw a few weeks before the allergy season.