The benefits of eating garlic in summer
Eating garlic in summer is good for your health. First of all, the weather is hot in summer, and bacteria are easy to multiply. Eating garlic can avoid gastrointestinal diseases such as enteritis and dysentery. Many experiments show that garlic has a strong antibacterial effect, especially on intestinal Escherichia coli and Shigella dysenteriae. Therefore, garlic is deeply loved by people. Natural antibiotics? Known as. There are also records of garlic treating diseases in ancient times. For example, stir-frying two garlic and two eggs with Shengji Zonglu can cure chronic dysentery.
Secondly, adding garlic to cool vegetables can neutralize the cold. Cucumber, water spinach, bitter gourd, eggplant and spinach are all vegetables that are often eaten in summer. These vegetables all have the same seasoning, that is, garlic, such as mashed garlic eggplant, garlic spinach and garlic bitter gourd. These coolants, combined with warm garlic, can not only sterilize, but also prevent cold food from damaging the spleen and stomach, killing two birds with one stone.
Finally, eating in summer is afraid of greasy, and adding garlic to meat and vegetables can solve the problem of greasy and fresh. The heat is unbearable, and most people lose their appetite. Eating garlic can stimulate appetite and help digestion. In particular, adding garlic to meat dishes can not only add flavor and freshness, but more importantly, it can dissolve greasy meat and make it stagnate.
divert oneself
Eating in summer is afraid of being greasy, and adding garlic to meat and vegetables can relieve boredom and refresh yourself. The heat is unbearable, and most people lose their appetite. Eating garlic can stimulate appetite and help digestion. In particular, adding garlic to meat dishes can not only add flavor and freshness, but more importantly, it can dissolve greasy meat and make it stagnate.
Moderate cold
Garlic and cold vegetables can neutralize colds. Cucumber, water spinach, bitter gourd, eggplant and spinach are all vegetables that are often eaten in summer. These vegetables all have the same seasoning, that is, garlic, such as mashed garlic eggplant, garlic spinach and garlic bitter gourd. These coolants, combined with warm garlic, can not only sterilize, but also prevent cold food from damaging the spleen and stomach, killing two birds with one stone.
Sterilization, anti-inflammatory and anticancer
Garlic is most famous for its bactericidal effect, because it contains trace elements such as protein, vitamin E, vitamin C, calcium, iron and selenium, as well as special substances that enhance human immunity and allicin with strong bactericidal power, so it can diminish inflammation, sterilize and prevent cancer. Is the anticancer effect of garlic in tumor? The start-up phase is particularly effective. Sulfur-containing compounds can prevent the formation of cancer by enhancing the detoxification function and interfering with the activation of carcinogens. The trace element selenium contained in them can also kill cancer cells and reduce the incidence of cancer.
Lowering blood fat and helping to lose weight
Recent studies have proved that garlic can also dilute blood, reduce blood lipid and prevent thrombosis. The reason is that some substances contained in garlic can inhibit the activity of enzymes that produce fat and cholesterol in the liver, which can not only effectively reduce the concentration of plasma cholesterol, but also prevent and reduce the accumulation of arterial fat plaques. Because it can inhibit the synthesis of cholesterol in the liver, garlic also has unexpected effects in controlling obesity. The benefits of eating garlic in summer are as follows.
Who should not eat garlic? Answer.
Ophthalmic patients
The ancients said:? Garlic cures all diseases with only one eye? . Eating garlic in large quantities for a long time is harmful to the eyes. Ji Kang said in The Theory of Health Preservation? Is it harmful to the eyes? Garlic is the most pungent, clear and easy to hurt the eyes. So be careful not to eat too much garlic, especially people with eye diseases, and avoid spicy food during treatment.
Patients with diarrhea due to spleen deficiency
Raw garlic is very exciting. Eating less in peacetime can promote digestion. However, if you eat garlic when suffering from non-bacterial enteritis or diarrhea, strong stimulation will aggravate the congestion and edema of intestinal mucosa, promote exudation and aggravate the condition.
hepatopath
Many people use garlic to prevent hepatitis, and even some people still eat garlic every day after suffering from hepatitis. This is all wrong. Does the Compendium of Materia Medica record garlic? Long-term eating hurts the liver and hurts the eyes? Garlic is hot and can help fire; It's pungent. If people with liver fire eat it, it will be more prosperous, and it will definitely hurt after a long time.
Weak heat
The ancients thought that eating more garlic would dissipate people's qi and blood, as recorded in materia medica? Garlic heat is toxic, causing phlegm and fire, dispersing qi and consuming blood. People who are weak and hot should not touch their lips? . Therefore, people with poor health and weak qi and blood should pay attention.
Seriously ill patients should eat carefully.
Garlic hair, so-called hair, refers to foods that are particularly prone to induce certain diseases or aggravate diseases that have already occurred. Eating spicy food such as garlic and pepper is likely to have obvious side effects for people who are seriously ill or taking drugs, which will not only cause old diseases, but also make drugs ineffective or have a chain reaction with drugs, affecting their health.
Matters needing attention in eating garlic in summer
Mashed food has health care function.
Garlic contains alliin, alliinase and other effective substances, which will contact each other after crushing, thus forming allicin with health care function. Therefore, it is best to mash garlic and eat it, and put it for 10~ 15 minutes before eating, which is beneficial to the production of allicin.
Raw food has good sterilization effect.
During the heating process, the content of organic sulfide which plays an antibacterial role will gradually decrease, and the higher the temperature, the faster the decrease, so the cooked garlic can not play a good bactericidal role. It is healthy to mix garlic with cold dishes at home, and to eat jiaozi garlic mixed with vinegar and a little sesame oil.
Add some sugar to the wok to protect allicin.
When using garlic, the oil temperature should not be too high and the cooking time should not be too long. Garlic is mashed and put into the pot. If you like sweetness, you can add a little sugar, because sugar has a protective effect on allicin, which can reduce the damage of high temperature to allicin.
Purple garlic has stronger bacteriostasis than white garlic.
Garlic can be divided into white garlic, purple garlic and black garlic according to the color of skin, of which white garlic and purple garlic are more common. Compared with white garlic, purple garlic is more spicy, with higher content of allicin and more obvious antibacterial effect.
Single garlic is more anticancer.
Single garlic is actually undernourished, stunted and without multiple petals. Its unique spicy taste has certain medicinal value, and its anticancer effect is higher than that of ordinary chopped garlic.
be kept in the dark
Garlic newly listed has a high water content, so it should be spread flat and dried before storage, and should not be put in plastic bags. Garlic is best stored in a ventilated, dry and dark place, which can inhibit its germination. When stored, the skin should also be kept intact, and it should be peeled when used.
Don't eat more than 2~3 slices of raw food every day.