What are the benefits of eating garlic raw?
The reason why garlic has the medicinal function of preventing cancer is simply because it contains a natural bactericidal substance "allicin", and the pungent smell we smell is produced by allicin. Even if diluted by 6.5438+10,000 times, this kind of garlic can still kill typhoid, dysentery, influenza virus and so on in an instant, especially Helicobacter pylori, the primary cause of gastric cancer.
Because garlic is fried or boiled, most of allicin will volatilize or decompose when heated, which greatly reduces the health care function of garlic. So try to eat garlic raw. If you really can't stand the spicy taste of garlic, you can sprinkle some garlic when cooking, so that the spicy taste will weaken and allicin will not lose too much. In addition, you can choose to eat sugar garlic and vinegar garlic.
In addition, you can't eat allicin even if you eat whole garlic, because allicin does not exist directly, but is synthesized by alliin and alliinase which exist independently in garlic. Only by mashing or mashing garlic can they be combined into allicin. Therefore, it is best to mash or mash or chew garlic for a period of time, which also helps to eliminate oral bacteria.
The efficacy and function of eating garlic raw.
Health care efficacy:
* Anti-cancer
Allicin in garlic can induce the transformation of human lymphocytes, enhance the activity of macrophages and lymphocytes and improve immunity. At the same time, the anticancer substances in garlic can inhibit the canceration of normal cells.
* Alleviate diabetes
Garlic contains more selenium, which can promote the synthesis of insulin in human body, so it can alleviate the symptoms of diabetes.
* Protect the liver
Garlic can induce the activity of liver cell detoxification enzymes, interrupt the synthesis of nitrosamines and protect the liver elbow. Garlic can also inhibit the activity of superoxide dismutase in liver, and has the effect of delaying aging, even surpassing ginseng.
* Natural antibacterial
Garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach110 of penicillin, which makes garlic kill or inhibit streptococcus, staphylococcus, meningococcus, Escherichia coli, coryneform bacteria, pathogenic skin fungi, etc., and has no drug resistance.
* Increase appetite
The volatile oil contained in garlic makes garlic have a unique spicy taste, and can stimulate the secretion of gastric juice, stimulate appetite and help digestion.
* Reduce blood lipid and blood pressure.
Garlic can also reduce the contents of cholesterol and triglycerides, effectively prevent the occurrence of vascular diseases, and have the effect of lowering blood sugar and blood pressure.
Chinese medicine theory:
Traditional Chinese medicine believes that raw garlic tastes pungent and hot, and cooked garlic tastes pungent and warm, which have the effects of warming the middle warmer, promoting digestion, removing toxic substances and pathogenic factors, dispelling cold stagnation and killing insects, and are suitable for epigastric pain, prolonged eating, water swelling, diarrhea, whooping cough, hookworm disease, ascariasis and so on.
Dietary methods should be avoided.
* When preventing infectious diseases, garlic should be eaten raw, because allicin will decompose quickly when garlic is heated.
* Garlic with vegetables rich in vitamins such as cauliflower and carrot has more obvious anti-cancer effect.
* The time for pickling garlic should not be too long, so as not to destroy the effective components.
* Germinated garlic has little therapeutic effect, so it is best not to eat it again, but garlic seedlings are rich in nutrition.