Nowadays, garlic is more than just a condiment in the kitchen. In normal times, garlic seems to be a little "deified" and listed as a health food.

This is because garlic contains allicin, which can play an anti-inflammatory and bactericidal role. Many people say that eating more garlic can prevent many diseases.

But now there is a saying that eating too much garlic will hurt the liver. What's going on here? Today, let's listen to what the doctor said.

Garlic contains nutrients such as protein, fat, sugar, vitamin B and vitamin C, as well as organic compounds such as sulfur and selenium and various active enzymes. In addition, garlic is rich in elements such as calcium, phosphorus and iron.

Edible efficacy of garlic:

1, strong sterilization: Sulfur compounds in garlic have strong antibacterial and anti-inflammatory effects.

2. Prevention and treatment of tumor and cancer: Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells.

3, detoxification and bowel clearing: Garlic can effectively inhibit and kill bacterial viruses such as Helicobacter pylori that cause gastrointestinal diseases, remove gastrointestinal toxic substances, stimulate gastrointestinal mucosa, promote appetite and accelerate digestion.

4, lowering blood sugar: garlic can promote insulin secretion, increase the absorption of glucose by tissues and cells, and improve human glucose tolerance.

5. Prevention and treatment of cardiovascular and cerebrovascular diseases: Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases and induce fat metabolism in tissues.

6. Prevention of colds: It can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.

1, inexplicably feeling tired.

2. I feel irritable, anxious and depressed inexplicably.

3, dry eye or dead fish eye.

4, there is sticky stool.

5. Increased waist fat.

6, there is body odor.

7, insomnia and dreams.

8. Dry mouth and bitter taste.

9, migraine.

10, there is a red mole on the chest and back.

1 1, nails have obvious vertical stripes.

Hair is often oily.

13, liver spots on both sides of the face.

14, especially grumpy.

Whether eating garlic is good or bad for the liver can be divided into the following two views. See which one you agree with!

Positive view:

Garlic is rich in protein, oligosaccharides and polysaccharides, and also contains a variety of bioactive substances. Eating garlic often helps to clean blood vessels.

Especially for middle-aged and elderly people, with the increase of age, the organs and tissues of the body are gradually aging, blood pressure is rising, and vascular pressure is increasing. Eating garlic regularly may have a good protective effect on cardiovascular health.

Negative views:

Garlic is spicy and belongs to irritating food. Eating regularly will increase the operating burden of the liver and affect the detoxification and metabolism function of the liver. People with poor liver are not advised to eat garlic, otherwise it will be harmful to their health.

It is also said that patients with liver disease who often eat garlic are prone to allergic reactions, which can also cause gastrointestinal dysfunction, abdominal pain, diarrhea and other symptoms, aggravating the condition.

People have different views on the above two viewpoints, so which one is the most correct? Let's listen to the doctor today.

After clinical medical research, doctors show that eating garlic in moderation is really helpful to cardiovascular health, but because garlic has more nutrients and spicy taste, eating too much at one time will also increase the burden on the liver and gastrointestinal tract, so it is not recommended to eat more.

Garlic is rich in selenium, which is a rare trace element in nature and has anticancer effect. The alliin and alliinase contained in garlic interact with each other to produce allicin, which is the source of garlic flavor and can kill bacteria and viruses.

There is a saying that "garlic has a hundred benefits but no benefits." Simply put, garlic has many benefits, but it will affect eye health.

Garlic is a spicy food. If you eat too much, it is very easy to cause excessive liver fire and hyperactivity of liver yang. For some people with physique, excessive intake of garlic is not very good for the liver. 、

Garlic is so effective because it contains alliin and alliinase. Allicin and alliinase each stay quietly in the cells of fresh garlic. Once garlic is crushed, they will contact each other, thus forming a colorless oily liquid-allicin.

Allicin has a strong bactericidal effect. After it enters the human body, it can react with cystine of bacteria to produce crystal precipitation, which makes the metabolism of bacteria disordered and thus unable to reproduce and grow.

However, allicin will soon fail when it is heated, so garlic is suitable for raw food. Garlic is not only afraid of heat, but also afraid of salt. When it meets salt, it will lose its health care function.

Therefore, if you want to achieve the best health care effect, it is best to mash garlic instead of cutting it into minced garlic with a knife, and let it stand for 10 15 minutes, so that allicin and alliinase can combine in the air to produce allicin before eating.

1, hanging storage method: When harvesting garlic, strictly select the garlic that is hung and stored, and then spread it on the ground to dry until the stems and leaves become soft and yellow, and the garlic skin is dry.

Finally, 50 to 100 garlic pieces with the same size are selected for weaving and hung under the cool, ventilated and rain-proof rhinoceros eaves for drying and preservation.

2. Burying method: the width of burying ditch is1~1.5m. After garlic is buried, it can't be checked at any time. In order to avoid decay and loss during storage, garlic without disease and damage should be strictly selected for storage before burial.

4. Radiation storage: The external mechanism of radiation is to irradiate garlic with gamma rays with lethal dose of 14000 roentgen.

When irradiated, water and other substances in garlic will be ionized by R-rays passing through bulbs, producing free radicals or ions, thus inhibiting metabolism. The method has simple operation and high fresh-keeping quality, and can be stored at room temperature for about 1-2 years.

1, germination nutrition doubled.

It was found that the antioxidant effect of germinated garlic was higher than that of fresh garlic.

Peel off the sprouted garlic, and you will see the green buds of garlic in the middle. After the garlic cloves grow green buds, they are green leafy vegetables. The vitamin content of garlic seedlings exceeds that of garlic cloves, and it also has certain bactericidal ability.

Step 2 ferment black garlic

After black garlic is fermented, the moisture content of garlic will decrease by about 50%, the sugar and amino acids will increase obviously, and the content of B vitamins will also increase. After long-term fermentation and heat preservation, the color of garlic changed from white to black due to Maillard reaction.

At this time, allicin has been degraded, and fructose and other components are decomposed to produce fructose, which enhances the sweetness. Therefore, the taste of black garlic is soft and sweet, which can be eaten by people who are afraid of stimulating the stomach, let alone the breath.

Step 3: Eat after pickling.

There is a tradition of pickling garlic in the north. Laba garlic, sweet and sour garlic and so on are all popular practices. They can retain all the mineral components in garlic and eliminate the spicy taste of garlic to a great extent, but their bactericidal effect will be lower than that of raw garlic.

Professor Zhao Guanghua from College of Food Science and Nutritional Engineering of China Agricultural University found that the extract of sweet and sour garlic contains antioxidant activity, which has a certain inhibitory effect on cancer cells.