First, the efficacy and role of garlic
1, antibacterial and anti-inflammatory
Garlic is a natural broad-spectrum antibiotic in 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.
Step 2 fight cancer
Sulfur-containing compounds in 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 canceration, 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 by changing 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. Reduce blood lipids
Epidemiological investigation found that the mortality rate of cardiovascular disease 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, lowering blood sugar
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.
Second, garlic should not be matched with food.
1. Garlic should not be eaten with tonic.
2. Garlic should avoid Rehmannia glutinosa, Polygonum Multiflori Radix and Cortex Moutan.
Eating garlic and green onions together will hurt your stomach.
When mango and garlic are eaten together, the skin will turn yellow.
5. When crucian carp and garlic are eaten together, it will get hot and get angry.
6. Mixing honey and garlic can easily lead to diarrhea.
Need to be reminded that if you have diarrhea, you must not eat garlic. Otherwise, it will not only fail to achieve the therapeutic effect, but also aggravate the condition.
Third, the efficacy and role of onions
1. Onions have the function of dispelling wind and cold, because the bulbs and leaves of onions contain an oily volatile called propylene sulfide, which has a spicy taste. This substance can resist cold and influenza viruses and has a strong bactericidal effect;
2. Onions are nutritious and spicy. It can stimulate the secretion of stomach, intestine and digestive gland, stimulate appetite and promote digestion. Onion contains no fat, and its essential oil contains a mixture of sulfur-containing compounds, which can reduce cholesterol and can be used to treat dyspepsia, anorexia and dyspepsia.
3. Onion is the only food known to contain prostaglandin A. Prostaglandin A can dilate blood vessels and reduce blood viscosity, so it can lower blood pressure, reduce peripheral blood vessels, increase coronary blood flow and prevent thrombosis. It can resist the action of pressor substances such as catecholamine in human body, promote the excretion of sodium salt, and thus lower blood pressure. Regular consumption has a health care effect on patients with hypertension, hyperlipidemia and cardiovascular and cerebrovascular diseases;
4. Onion has a certain refreshing effect, which can help cells make better use of glucose, lower blood sugar and provide heat energy for brain cells. It is a good diet for diabetics and listless people.
Onion contains a substance called phlogiston quercitrin 9, which is one of the most effective natural anticancer substances known at present. It can prevent the variation of biochemical mechanism in vivo and control the growth of cancer cells, thus having anti-cancer and anticancer effects;
6. Selenium, a trace element contained in onion, is a strong antioxidant, which can scavenge free radicals in the body, enhance the vitality and metabolic ability of cells, and has the functions of preventing cancer and resisting aging;
7. Onions also contain a certain amount of calcium. In recent years, Swiss scientists have found that eating onions regularly can improve bone density and help prevent osteoporosis.
8. Onions contain phytoncide, such as allicin, which has strong bactericidal ability. Chewing raw onions can prevent colds.
Fourth, the collocation of onions is taboo.
1, onion and honey
Onions and honey can't be eaten together. Eating together is not good for eyes, it will cause eye discomfort and even lead to blindness.
2. Onions and kelp
Onion and kelp can't be eaten together, kelp is rich in iodine and calcium, onion contains oxalic acid, and eating onion and kelp together is easy to form stones. Don't eat onions and kelp together, so as not to form stones, and it is not easy to digest and absorb.
3. Onions and fish
Onions and fish can't be eaten together. Fish is rich in protein. Onions and fish can be eaten together Oxalic acid in onion will decompose and destroy the rich protein in fish, making it precipitate, which is not easy to be digested and absorbed by human body. Don't eat onions and fish together to avoid persecution of nutrients.
4. Onions and shrimps
Onions and shrimps can't be eaten together, and shrimps form calcium oxalate and produce stones.