It can both fight epidemics and prevent diseases, and is known as "penicillin that grows in the ground".
2025-01-07
Garlic is not only a good meal, but also a tonic and strong agent, there is a wide range of disease prevention, disease resistance, is recommended good vegetables. 2009 spring, influenza A H1N1 outbreaks, the U.S. medical community recommended 9 kinds of disease-resistant food, garlic is the first “disinfection vegetables”.
Garlic is divided into two kinds of purple skin and white skin. Purple-skinned garlic is crisp and flavorful, with better quality. The tender leaves of garlic are called garlic shoots and can be grown into green garlic or garlic yellow. The flowering stems of garlic are called garlic shoots and are a healthy vegetable that can be stored for a long time. Spring garlic is the most nutritious and tender of the year, as well as the most flavorful and delicious. Consuming garlic in the spring prevents common springtime respiratory infections.
Garlic is the “penicillin that grows in the ground”
Garlic is a natural broad-spectrum antimicrobial drug with powerful inhibition of pathogenic bacteria and fungi; it contains allicin, also known as phytobacteriostat. Studies have found that allicin and its degradation products have a killing effect on dysentery bacilli, diphtheria bacilli, tuberculosis mycobacteria, Escherichia coli, typhoid bacilli, paratyphoid bacilli, anthrax bacilli, meningitis bacilli, pneumococcus, streptococcus, and Vibrio cholerae.
Other health benefits of garlic
1.Consumption of garlic can enhance immunity, keep the metabolism of the nervous system normal, and combat neuralgia.
2.The ethanol extract of garlic, allicin, allicin, garlic oil, etc., all have the function of protecting the liver. Allicin can also effectively reverse atherosclerosis.
3. Garlic extract has the effect of inhibiting platelet aggregation and thrombosis, lowering blood lipids and blood sugar, and resisting arrhythmia and arterial vascular sclerosis. Allicin mainly through the promotion of pancreatic β-cell proliferation, so that the endogenous insulin secretion increases, play a role in lowering blood sugar.
4.Garlic can reduce the damage of radioactive substances to the human body.
5.Garlic is rich in the trace element selenium, which has anti-cancer effects. Research shows that eating garlic can reduce the risk of stomach cancer by about 1/2 and colon cancer by about 2/3.
6.The sulfur-containing compounds in garlic, such as sterol, ergosterol, carotene, apigenin, lignan, quercetin and thiosulfinic acid esters, can inhibit tumor cell growth.
Precautions for consuming garlic
1.Raw garlic has an irritating effect on the gastric mucosa, so you should not eat raw garlic on an empty stomach.
2. After eating raw garlic, there will be a bad taste in the mouth, chewing some tea can relieve.
3. Garlic is warm and pungent in nature, which can dissipate qi and blood, and should not be used by those who are deficient in qi and blood.
4.Garlic warm can help fire, lungs and stomach fire, five heart hot people can not eat, in order to prevent heat to help fire.
5.Garlic for a long time to eat “liver damage eyes”, people suffering from hepatitis and eye disease should not eat.
6.Garlic can not be eaten with honey, because the taste of the two are different, after eating together may produce gastrointestinal stimulation, causing abdominal pain, diarrhea and other symptoms.
Garlic in the main ingredient allicin, can promote body circulation, and the spicy feeling, can help strengthen the metabolism, and for patients with high blood pressure, but also help prevent stroke, but if the stomach is uncomfortable, about to undergo surgery, taking anticoagulant drugs, etc., should be avoided as much as possible. Although garlic has many benefits for the body, but to eat the right way can be fully ingested, Dr. Lobsang Jasen said that the raw garlic in the most allicin, if the amount contained in the steamed will be reduced by a lot, but for fear of the taste, not dare to eat the raw public, can still be cooked, it will be included.