Nutritional value of garlic
1, garlic contains sulfur compounds, which have antibacterial and anti-inflammatory effects, and it is the strongest antibacterial effect among natural plants found at present.
2. Garlic contains germanium, selenium and other elements, which can inhibit the growth of tumor cells and have anti-cancer effects.
3. Allicin can inhibit and kill bacteria and viruses that cause gastrointestinal diseases, remove gastrointestinal toxic substances and accelerate digestion.
4, garlic contains more selenium, which can effectively prevent diabetes, and selenium can also protect the liver.
Efficacy and function of garlic 1, strong sterilization: The sulfur-containing compounds in garlic have strong antibacterial and anti-inflammatory effects, and inhibit and kill a variety of cocci, bacilli, fungi and viruses, which is the strongest antibacterial effect among natural plants found at present.
2. Anti-cancer and anti-cancer: Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. The population with the lowest incidence of cancer is the population with the highest selenium content in blood, and the plants with the most anticancer potential in the world rank first. Garlic.
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 the secretion of insulin, increase the absorption of glucose by tissues and cells, improve the glucose tolerance of human body, reduce the blood sugar level in the body, and kill all kinds of germs that induce diabetes due to infection, thus effectively preventing and treating diabetes.
5. Inhibition of thrombosis: Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism in tissues, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriolar dilatation and promote vasodilation.
6. Protect the liver: Selenium, a trace element in garlic, plays a role in protecting the liver by participating in aerobic metabolism of blood, eliminating toxins, reducing the detoxification burden of the liver.
7, vigorous energy: garlic can effectively supplement the substances needed by the kidneys, improve the symptoms of general weakness caused by kidney qi deficiency, promote sperm production, and greatly increase the number of sperm.
8, to prevent colds: garlic contains a kind of call? Propylene sulfide? Capsaicin has a good killing effect on pathogenic bacteria and parasites, and can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.
Garlic taboo
1, patients with eye diseases eat less: the ancients said? Garlic cures all diseases with only one eye? Eating garlic in large quantities for a long time is harmful to the eyes. Ji Kang said in The Theory of Health Preservation? Is it harmful to the eyes? Garlic is the most spicy, and it is easy to hurt your eyes when you open your eyes.
2, people with deficiency heat eat less: the ancients thought that eating more garlic would disperse people's qi and blood, as recorded in Materia Medica from the New? Garlic heat is toxic, causing phlegm and fire, dispersing qi and consuming blood. People who are weak and hot should not touch their lips? .
3, patients with liver disease eat less: many people use garlic to prevent hepatitis, and even some people eat garlic every day after suffering from hepatitis, which is wrong. People with fire in the liver will be more prosperous if they eat liver fire. After a long time, it will definitely cause harm.
Be careful when you are seriously ill: garlic is a hair growth product. For people who are seriously ill or taking drugs, it is likely to have obvious side effects, which may not only lead to the recurrence of old diseases, but also make drugs ineffective or have a chain reaction with drugs, affecting their health.
5, people with diarrhea due to spleen deficiency should be careful to eat: raw garlic is very irritating, usually eating less can promote digestion, but if you suffer from non-bacterial enteritis and diarrhea and eat garlic, strong stimulation will aggravate intestinal mucosal congestion and edema, promote exudation, and make the condition worse.
Garlic should not be eaten with anything.
1, lettuce and garlic: patients with eye diseases such as glaucoma and cataract should not eat it often, otherwise it will damage the liver and eyes.
2, mango and garlic: mango should not be eaten with spicy food such as garlic, otherwise it will damage your health.
3, jujube garlic: jujube garlic can cause indigestion, affect gastrointestinal function, and even produce constipation and other adverse symptoms.
4. Mutton and garlic: Mutton and garlic are both warm ingredients, and eating together is easy to make the body hot and dry. It can be used to replenish the body in winter, and it is easy to get angry in summer.
5, shochu and garlic: garlic and shochu are spicy and irritating foods, and it is easy to get angry with the same food.
6. Honey and garlic: Organic acids in honey will have biochemical reactions that are not conducive to the human body and stimulate the stomach. They should not eat together.
7, dog meat garlic: dog meat is warm, garlic is spicy, the two are eaten together, helping fire and hurting yin, especially those who are hot and happy.
Edible method of garlic
1, pickled garlic
Ingredients: 500g of garlic, 0/00g of salt/kloc-,300g of brown sugar, 50g of vinegar and 600g of water.
Practice ① Choose fresh garlic with big head, cut off garlic stalks and fibrous roots, peel off rough skin outside, soak it in clear water for 5 to 7 days, and change the water once a day. ② Then marinate garlic with salt for three days and take it out to dry. ③ Add brown sugar, vinegar and 6 water and marinate for one week.
2. Laba garlic
Ingredients: 3 heads of garlic and proper amount of rice vinegar.
Practice 1. Peel garlic and cut a knife at the tail, which is the key to the rapid green of Laba garlic. ② Put peeled garlic into a clean glass bottle and pour rice vinegar to avoid garlic spoilage. ③ Cover with plastic wrap, then cover and tighten for later use.
Step 3 make your own garlic
Ingredients: garlic, rapeseed oil, salt.
Practice 1 Peel garlic into granules, pat it flat, peel it, hide it with the back of a knife, and add about 5 grams of salt. ② Put the mashed garlic into a bowl. (3) Add rapeseed oil into the pot, smoke from the fire, and then turn off the fire. Pour the oil on the garlic.
4. Pickled sugar and garlic
Ingredients: garlic 10, salt 1 2 tbsp, brown sugar 1 0.5 tbsp, white vinegar 3 tbsp, water1tbsp, salt1tbsp.
Practice ① Peel off the whole garlic skin for later use. (2) Boil the water, add a little salt to dissolve it, then turn off the fire, soak it in garlic for 20 minutes, scoop it up and drain it, and let it cool for later use. (3) all seasoning materials are put into a pot, mixed and heated, boiled, and cooled off from the fire, thus obtaining the sweet and sour juice. (4) The garlic and the cooled sweet and sour juice are put into a container for pickling. Cover garlic with sweet and sour juice, and then soak in the refrigerator for more than 2 weeks.
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