Garlic is one of the indispensable foods and condiments on people's daily table. However, many people don't know that garlic is still a health care expert. 19 September, 1 1, the authoritative medical journal British Medical Journal published the online research of Li Wenqing and You Weicheng of Shandong Linqu Peking University Cancer Hospital for 22 years. It shows that radical eradication of Helicobacter pylori, vitamin supplementation and garlic supplementation can effectively reduce the mortality rate of gastric cancer. ① The researcher conducted an experiment in Linqu 1995, with 3365 participants. To test the preventive effects of vitamin supplements, garlic supplements and eradication of Helicobacter pylori on gastric cancer. Among them, participants who supplement garlic should take garlic supplements twice a day. Each medicine contains 200mg of old garlic extract and garlic oil obtained by 1mg steam distillation. The results show that the three methods have obvious effects on preventing the death of gastric cancer. Radical eradication of Helicobacter pylori, vitamin supplementation and garlic supplementation reduced the death risk of gastric cancer by 38%, 52% and 34% respectively. Eating garlic for a long time can really reduce the incidence of gastric cancer! 20 12 experts of gastrointestinal surgery in West China Hospital published a research report in Gastroenterology, the top magazine in the field of gastroenterology in the world. It took a year to conduct a meta-analysis of 2 1 global studies and more than 540,000 subjects. It is proved that organic sulfur compounds in onion vegetables such as garlic and onion can inhibit Helicobacter pylori in gastrointestinal tract, thus reducing the incidence of gastric cancer. 20 grams of onion garlic is added every day. ② At the same time, Zhou Yong, a gastrointestinal surgeon in Shangjinyuan District of West China Hospital, said that the epidemiological study of gastric cancer in Jiangsu Province found that Pizhou, the hometown of garlic and onion, was one of the low incidence areas of gastric cancer. Similarly, through the multi-factor analysis in the form of questionnaire, the incidence of gastric cancer among citizens in many onion and garlic towns in Sichuan, Shandong, Gansu and other provinces and cities is at a low level nationwide. Jin Xiaojing, director of the Department of Spleen and Stomach Diseases of Nanjing Hospital of Traditional Chinese Medicine, also said in an interview with Yangzi Evening News that he had read relevant medical magazines in the 1980s, and the content published was that Shandong local medical research institute conducted an investigation on the incidence of garlic and gastric cancer among nearly 5,000 people in seven counties and cities in Shandong/Kloc-0. The results showed that Cangshan County, Shandong Province was the first county with the lowest mortality rate of gastric cancer among the four counties north of the Yangtze River, and the per capita consumption of garlic was 6 kg per year, which was the highest among all the surveyed areas. Why can garlic help prevent gastric cancer? Zhou Yong said that eating onions and garlic can help prevent gastric cancer because they have "outstanding contributions" in dealing with Helicobacter pylori. Onion and garlic belong to Alliaceae, which is characterized by rich organic sulfur compounds and flavonols. Studies have shown that when organic sulfur compounds reach a certain concentration, they can effectively inhibit Helicobacter pylori infection, and the odor of onions and garlic is emitted by organic sulfur compounds. In addition, flavonols can also help the human body to degrade carcinogens. All these indicate that eating onions and garlic can be used as one of the effective methods to prevent gastric cancer. ② Therefore, it should also be noted that the statement that garlic prevents gastric cancer has certain credibility, but it is not comprehensive. It should be said that garlic can only prevent gastric cancer caused by Helicobacter pylori infection to a certain extent, but it cannot be completely prevented. How to eat garlic? 1, how to eat garlic? Professor Ma Guansheng from the Department of Nutrition and Food Hygiene of Peking University College of Public Health published an article in the Diet Edition of Health Times on June 20 18+00 12, pointing out that different kinds of garlic have different allicin contents, which is also related to cooking methods. Microwave heating can retain allicin to the greatest extent, followed by boiling, steaming and frying. Therefore, the best way to eat garlic is to mash garlic and leave it for about 10 minutes. 2. How much garlic is appropriate? Garlicin is the most abundant in daily raw garlic, but it is also the strongest. Excessive consumption will make people feel sick. Do what you can according to your actual situation. You don't have to eat garlic every day, just eat a small clove of garlic at a time, two or three cloves a day, without eating all of them. 3. Garlic is good, but don't eat it like this: ① Garlic casserole Huang Wei, a national senior Chinese medicine chef, pointed out in the diet edition of 201416 Health Times that garlic casserole should not be used. During the heating process of garlic, the content of organic sulfide which plays an antibacterial role will gradually decrease, and the higher the temperature, the faster the content will decrease. Therefore, the sterilization and health care function of garlic will be greatly weakened after it is used in the wok. Roasted garlic roasted garlic can be described as "double evil spirit". At high temperature, garlic will produce acrylamide, barbecue with other foods, and also carry benzopyrene carcinogen, which doubles the cancer risk. We must control the intake of barbecue diet every day. So, don't underestimate garlic! It's really good to use! Editor of this article: Wang Nan Reviewer: Yang Xiaoming References:

① Effects of Helicobacter pylori treatment and vitamin and garlic supplementation on the incidence and mortality of gastric cancer: a follow-up of a randomized intervention trial [J].bmj, 2019,366: L5016. ② Meta-analysis of reducing the risk of gastric cancer by eating a lot of Allium vegetables, Gastroenterology, 20 1/July 14 1 issue, 80-89, 32014-/.