Garlic, as both food and medicine, has the functions of anti-inflammation, anti-bacteria, liver protection, blood sugar regulation, cardiovascular system protection, anti-hyperlipidemia and arteriosclerosis, and anti-platelet aggregation.

1. Disinfected garlic contains allicin, which has obvious inhibitory and killing effects on many pathogenic bacteria. It can also kill more kinds of pathogenic fungi. Garlic can be eaten raw and used as seasoning in vegetables. Note that allicin is easily destroyed at high temperature and loses its bactericidal effect.

2, clean the intestines, detoxification, normal people have normal beneficial bacteria in the intestines, as well as bacteria and viruses that can cause gastrointestinal diseases. Garlic can effectively inhibit and kill these bacteria and viruses, especially Helicobacter pylori, and remove toxic substances from the stomach. Garlic is spicy, which can stimulate taste buds, promote digestion, increase appetite and remove fishy smell.

3. Regulating blood sugar Garlic can promote the secretion of insulin and increase the absorption and utilization of glucose, thus effectively preventing and treating diabetes.

4. Prevention and treatment of cardiovascular and cerebrovascular diseases Garlic can promote vasodilation, scavenge free radicals, lower blood pressure, prevent lipid precipitation in cardiovascular system, enhance cardiovascular permeability, prevent thrombosis and arteriosclerosis, prolong life and enhance memory. .

5, anti-cancer, garlic contains trace elements such as selenium and zinc, which can kill cancer cells and reduce the incidence of cancer.

Let's talk about the disadvantages of eating garlic first:

1, allicin can stimulate the stomach, so people with poor spleen and stomach function may have abdominal pain, diarrhea and other symptoms. 2. From the perspective of traditional Chinese medicine, garlic is warm, pungent and yang-filled, which is not suitable for eating. So as not to aggravate the exuberant pathogenic heat in the body, vaginal fluid loss and discomfort. 3, generally have eye diseases, such as dry eye, glaucoma, conjunctivitis, will aggravate the condition. There is a folk saying that "garlic is beneficial and only hurts the eyes."

Garlic is pungent and warm, and has the effects of warming the middle warmer, strengthening the spleen, stopping diarrhea and stopping dysentery. It can be used for diarrhea caused by loss of appetite, weakness of limbs due to spleen deficiency and deficiency of cold in lower energizer. It is best to have a person with purple skin. But don't take it for a long time, it will damage the liver and eyes.

You can't miss the five benefits of eating garlic like this. The specific method is put at the end of the video, especially for female friends. Be sure to watch it.

Hurry up and order a red heart collection.

First, protect the gastric mucosa and liver.

Second, clear the intestines and detoxify.

Third, prevent cardiovascular and cerebrovascular problems.

Fourth, lose weight.

Fifth, beauty.

The specific method is to soak peeled garlic in salt water for 24 hours, then put it in a microwave oven for 2-3 minutes, take it out and dry it in a ventilated place, and finally add a proper amount of honey to soak it for a week. Take two cloves a day, which is delicious and healthy.

What are the benefits of eating garlic?

The benefits of eating garlic are warming the stomach, detoxifying and killing insects.

Garlic has good medicinal and dietetic value. Garlic is pungent and warm, and enters spleen, stomach, lung and large intestine meridians. It has the effects of warming and nourishing, resolving stagnation, detoxifying and killing insects. It is mainly used for treating abdominal cold pain, dysentery, diarrhea, tuberculosis, whooping cough, common cold, carbuncle, furuncle, tinea and sore. Modern pharmacological studies have found that garlic has certain anti-pathogenic microorganisms (bacteria, fungi, viruses, etc.). ), reducing blood lipid, anti-atherosclerosis, reducing blood viscosity, inhibiting platelet aggregation, protecting liver, and potentially anti-tumor and anti-mutation. However, garlic should also be eaten in moderation, and it should not be blindly overdone.

This content was reviewed by Li Zengning, chief physician of Clinical Nutrition Department of the First Hospital of Hebei Medical University.

Click here to see the details of the doctor's answer.

Garlic is the underground bulb of Allium in Liliaceae. Besides garlic, garlic leaves (green garlic or garlic sprouts) and flower buds (garlic sprouts) can be eaten as vegetables.

Garlic bulbs are rich in protein, oligosaccharides and polysaccharides, as well as fats and minerals. Garlic is also rich in sulfur-containing compounds, among which allicin has medical and health care functions such as sterilization, bacteriostasis, anticancer and anti-aging. In recent years, people have paid more and more attention to garlic. Garlic products have also become one of the most respected health foods.

Many people don't like garlic because it has a strong pungent smell. When eating, people will think of many ways to eliminate this flavor, such as fermenting black garlic, pickling Laba garlic, making sweet and sour garlic, baking garlic, sprouting garlic and so on.

In daily life, garlic is mainly used as seasoning. I like soup and stew, especially when stewing pork belly and large intestine. It is customary to put a few cloves of garlic to remove the odor of ingredients. Stir-fry garlic first, and then stir-fry it with other ingredients. When eating seafood, I am also used to dipping a little garlic.

1, anti-inflammatory and bactericidal

Garlic is a natural broad-spectrum antibiotic in plants. Garlic contains about 2% allicin, which has a strong bactericidal effect. After entering the human body, it can react with cystine of bacteria to produce crystal precipitation, which destroys sulfhydryl groups in thioamino organisms necessary for bacteria, and makes bacteria metabolize disorder, thus failing to reproduce and grow.

2. Anti-cancer

Now many middle-aged and elderly people believe that garlic can cure all diseases. Garlic can really fight cancer, but treating cancer is a bit exaggerated.

Foreign studies have found that sulfur-containing compounds in garlic can promote the production of an enzyme or a substance called allicin in the intestine, and eliminate the risk of intestinal tumors caused by intestinal substances by enhancing the body's immune ability, blocking the formation of lipid peroxidation and anti-mutation. However, it is still uncertain how many such enzymes need to be produced to effectively play the anti-tumor role of garlic. After all, garlic is just a kind of food, and its efficacy should not be exaggerated, let alone regarded as an anticancer drug in daily life. According to the National Cancer Institute, no dietary supplement is recommended to prevent cancer, but garlic is a vegetable with potential anticancer properties.

3. Anti-aging and anti-fatigue effects

Some components in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C.

4. Protect the cardiovascular system.

In areas where the average person eats 20 grams of raw garlic every day, the incidence of death due to cardiovascular and cerebrovascular diseases is obviously low.

1) The antithrombotic study found that garlic has an essential oil that inhibits platelet aggregation, and the effect of preventing thrombosis is very good.

2) Reduce blood lipid

3) reduce blood viscosity

4) Lowering blood pressure is also good for hypertensive patients who eat raw garlic every day, especially garlic soaked in vinegar.

5, improve sugar metabolism

Eating garlic raw can improve the glucose tolerance of normal people, at the same time, it can also promote the secretion of insulin, increase the utilization of glucose by tissues and cells, and thus reduce the blood sugar level.

6, anti-allergic effect

Eating garlic raw every day can also reduce the degree of allergic reaction, especially in the first few weeks of allergic season caused by temperature change.

First of all, scientifically speaking, garlic contains 43 sulfur-containing volatiles, 13 sulfinic acid (such as allicin) esters, 9 amino acids, 8 polypeptides, 12 glycosides and1enzyme.

Allicin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if diluted by 6.5438+ten thousand times, this kind of garlic can still kill typhoid Bacillus, dysentery Bacillus and influenza virus instantly. Allicin combined with vitamin B 1 can produce allithiamine, which has the miraculous effect of eliminating fatigue and strengthening physical strength.

Because I prefer garlic, garlic yellow and garlic moss are my favorite dishes.

The most intuitive personal feeling and experience is that the benefits of eating garlic are exciting and can produce a sense of pleasure.

Is it too humid?

Can be disinfected