The efficacy and function of green garlic are taboo. Green garlic is a common vegetable for all of us, and it is sold in vegetable markets or supermarkets. The roots of green garlic are white, and the roots are all green. Here are the effects and taboos of green garlic.
Efficacy and function of green garlic taboo 1 efficacy and function of green garlic
Garlic seedlings are warm and spicy. Meridian of spleen, stomach and lung
Compared with garlic, garlic seedlings are light in medicinal properties, and have the effects of invigorating spleen, eliminating cereal, promoting qi circulation, warming spleen and stomach, eliminating symptoms and stagnation, detoxicating and killing insects. Can be used for treating dyspepsia, epigastric cold pain, edema, diarrhea, dysentery, malaria, whooping cough, carbuncle, alopecia, tinea and sore, and snake bite. Can be used for treating common cold, bacillary dysentery, amebic dysentery, enteritis, and dyspepsia.
Prevention of thrombosis
Garlic seedlings have obvious effects of reducing blood lipid, preventing coronary heart disease and arteriosclerosis, and preventing thrombosis.
Protect the liver
Garlic seedlings can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer.
Prevention of influenza
Garlic seedlings can effectively prevent diseases such as influenza and enteritis caused by environmental pollution. It can also promote the absorption of vitamin B 1, accelerate metabolism and restore physical strength quickly.
improve immunity
Protein is the most important nutrient for maintaining immune function and the main component of white blood cells and antibodies. An enzyme related to immune function in the form of minerals such as copper.
Help digestion
It is helpful to the secretion of gastric acid and the digestion of food, and is suitable for the treatment of food retention syndrome.
Regulating qi and relieving flatulence
Lower the qi, widen the line, and lower the qi to reduce inflation.
Remove fat and lower blood pressure.
Make blood pressure easier to control, dilate capillaries, reduce blood viscosity and improve microcirculation. It can soften and protect blood vessels, and reduce human blood lipid and cholesterol. Eating regularly can prevent atherosclerosis or some cardiovascular diseases.
Side effects of eating green garlic often
Chinese medicine believes that eating garlic seedlings in large quantities for a long time will "hurt the liver and hurt the eyes." Modern medical research has found that patients with eye diseases such as glaucoma, cataract, conjunctivitis, sty and dry eye will have symptoms such as decreased vision, tinnitus, dizziness and memory loss if they eat garlic seedlings in large quantities for a long time. Therefore, patients with eye diseases should eat less garlic seedlings.
In addition, many people think that eating garlic seedlings can prevent hepatitis, and even some people eat a lot of garlic after suffering from hepatitis, which is wrong. First of all, garlic seedlings can't kill hepatitis virus; Secondly, some components in garlic seedlings will stimulate the gastrointestinal tract, inhibit the secretion of digestive juice, and aggravate the symptoms of nausea and bloating in patients with hepatitis.
How to make green garlic delicious?
Turkey chop with green garlic
Ingredients: garlic sprout 1 rootlet, onion 1, tomato 1, turkey 150g, a few drops of oil, salt, roughly ground pepper, that is, soup stock powder14 teaspoon, and water140.
working methods
1. Wash garlic seedlings and cut them into 5 cm long sections. Peel the onion and cut it into rings. Remove the pedicels from the washed tomatoes and cut them into pieces. Grease the whole turkey, put it in a non-stick pan and fry for 2 minutes, then continue to fry for 8 minutes on medium heat. After adding salt and pepper, wrap it in aluminum tissue paper to keep warm.
2. Fry onion rings in a hot pot for 2 minutes. Add garlic sprouts and tomato pieces, stir fry a little, then pour water and instant soup powder into the pot, stir well and cook for 5 minutes on low heat. Then add French fresh cheese and mustard and cook for 3-5 minutes until the soup is thick. Add salt and pepper to taste.
3. Cut the meat into thick slices and pour the gravy into the garlic sprouts. The sliced meat is spread on the plate, and then the garlic sprouts are placed next to the sliced meat. Serve with French bread.
Garlic seedling pork belly
Ingredients: 500g pork belly with skin, 250g garlic sprout, chopped green onion, soy sauce, peanut oil, salt, cooking wine and monosodium glutamate.
working methods
1. Wash pork belly with skin, put it in boiling water pot and cook until it is 80% cooked, take it out, cool it and cut it into thick slices; Wash the green garlic seedlings and cut them into small pieces for use.
2. Heat the wok with oil, put the chopped green onion into the wok, pour in the sliced meat and stir-fry until it curls, add garlic sprouts, soy sauce, salt, cooking wine and monosodium glutamate and stir-fry a few times, then take it out and put it on a plate.
The practice of green garlic is far more than that. Because green garlic is not picky about food, it can be used with many ingredients to make a dish, so green garlic makes a lot of dishes. In our daily diet, we can study how to eat green garlic more, so that we can have more fun when eating green garlic.
Efficacy and Function of Green Garlic Taboo 2 Efficacy of Green Garlic
1, containing allicin, with good bactericidal ability. It can prevent influenza and repel mosquitoes to a certain extent.
2. It has obvious effects of reducing blood lipid and preventing arteriosclerosis; It can also protect the liver, block the formation of carcinogens and prevent cancer.
3. Green garlic has a strong bactericidal power, which can eliminate bacteria in the body, improve the absorption of vitamin B 1, accelerate metabolism, and quickly restore physical strength. It is the best choice for work fatigue and mental burnout.
Eating like this is better for your health:
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.
Storage necessities
Wrap the green garlic in newspaper and put it in the refrigerator vertically.
Cooking knowledge
1, green garlic will be soft and rotten if cooked for a long time, so as long as the vegetable aroma escapes and is heated evenly, it can be served, so as to taste the refreshing taste and flavor.
2, green garlic should not be cooked too badly, so as not to destroy capsaicin and reduce the bactericidal effect.
Diet should be avoided.
1, don't eat too much, otherwise it may cause abnormal liver function and affect vision;
2. People with poor digestive function and patients with eye diseases should eat less or not;
3. Patients with liver cell injury and cancer can eat more.
The efficacy and function of green garlic taboo 3 First, the benefits of eating green garlic
Green garlic is a green seedling with bright green leaves. Although the taste of green garlic is a little spicy, it is not irritating and is an excellent health food.
1, disease and cancer prevention
On the road to health, people are most afraid of cancer. Although the current medical level has made rapid progress, the cure rate of cancer is still very low. Therefore, only taking preventive measures in daily life is an important measure to prevent cancer.
At this time, we can eat more green garlic in March, an important period of health preservation. After entering the body, it can also induce the activity of liver cell detoxification enzyme, thus effectively blocking the production of ammonium nitrate carcinogen in the human body. Ammonium nitrate is a strong and effective carcinogen.
Relevant research shows that people who often eat green garlic will reduce a lot of ammonium nitrite in their stomach. Therefore, eating more green garlic is an excellent dietotherapy to prevent cancer.
In addition, green garlic has a good protective effect on cardiovascular and cerebrovascular diseases and can effectively prevent thrombosis. For some elderly people, eating green garlic often can prevent cardiovascular and cerebrovascular diseases.
2. Sterilization
Spring is a season full of bacteria. When all kinds of bacteria and viruses enter the human body, it is easy to disturb the normal body function, thus causing many diseases. When the human body is sick, it will seek medical treatment. However, people often take some drugs, which will not only reduce their immunity, but also make the toxins left by drugs endanger the health of internal organs.
Therefore, medicine tonic is better than food tonic. We can eat more green garlic in spring and March to prevent and sterilize diseases, thus helping the human body to better resist diseases.
Green garlic is spicy, mainly because it contains capsaicin. Capsaicin can not only promote saliva secretion and help digestion, but also has strong bactericidal ability. After entering the human body, it can quickly eliminate bacteria in the body, thus improving its absorption of vitamin B 1.
Green garlic can also promote the speed of human metabolism, help people better resist germs and improve their physical strength. At the same time, eating green garlic often has an excellent preventive and therapeutic effect on diseases caused by the environment such as enteritis and influenza.
Therefore, for some people with low resistance, we must eat more green garlic in spring and March to help us improve our physique and enhance our resistance. Especially in March when the flu is raging, eating more green garlic is also a favorable factor to prevent colds.
3. Protect gastrointestinal health
"Ten people have nine stomachs", and stomach health is a big problem that puzzles many people. The main cause of stomach upset is bad eating habits.
Because eating a lot of rice often increases the burden on the stomach, and eating a lot of sugar food is easy to cause hyperacidity.
Moreover, in order to achieve a balanced nutrition, a large amount of meat will be supplemented, and these meat foods can easily ferment in the intestines and stomach to produce gases harmful to the human body, which will cause the gastrointestinal function to decline over time, thus reducing the normal gastrointestinal function.
Eating green garlic can effectively stimulate the stomach and promote the secretion of digestive enzymes in gastric juice, thus participating in the digestion of food by the stomach, effectively reducing the burden on the stomach and helping the digestion and decomposition of food.
It can also enhance the absorption of starch and protein by human body, and has a significant effect on enhancing gastrointestinal function.
Therefore, for some people with poor gastrointestinal function, eating more green garlic is an excellent choice.