What is garlic? Garlic, also known as Hu garlic, Du garlic and Du tou garlic, belongs to Allium of Liliaceae and is a widely cultivated vegetable variety in China, especially in Shandong. Garlic is an indispensable condiment in cooking, and it is indispensable for both northern and southern dishes. People in China ate garlic late, which was introduced after Zhang Qian went to the Western Regions in the Han Dynasty. "Compendium of Materia Medica" describes garlic in detail: garlic is warm and pungent; Entering the spleen, stomach and lung meridians, it has the functions of detoxification, anti-inflammation and spleen strengthening. Garlic is rich in nutrition and has always been considered as a good product for both medicine and food.
Garlic can not only flavor, but also prevent diseases and keep fit. It is often called "natural antibiotic". Garlic is indeed a natural plant broad-spectrum antibiotic, containing about 2% allicin, which has a strong bactericidal effect. The bactericidal ability of garlic is110 of penicillin, and it has obvious inhibition or strangulation effect on many pathogenic bacteria.
Garlic is a nutritional component of garlic, which has high nutritional value. It is rich in minerals such as protein, vitamins A, C, E, B 1, B2, calcium, potassium, magnesium, phosphorus, zinc, selenium and germanium, as well as 20 kinds of amino acids necessary for human body and other important active ingredients. Some active substances include sulfide, allicin and garlic essential oil.
Studies have shown that garlic contains 400? A variety of healthy substances have unique effects on regulating blood lipid, lowering blood pressure, preventing thrombosis, preventing cancer and enhancing immunity. Purple garlic is more nutritious than white garlic.
The anti-inflammatory and bactericidal effects of garlic The sulfide contained in garlic has a very strong anti-bacterial and anti-inflammatory effect, which can inhibit and kill a variety of cocci, bacilli, fungi and viruses. It has the strongest antibacterial effect among natural plants found at present. According to another study, garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach one tenth of that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel insects. Allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and bactericidal effects, especially on upper respiratory tract and digestive tract infections, fungal keratitis, cryptosporidiosis and so on.
Elements such as germanium and selenium in anticancer garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the people with the lowest incidence of cancer are the people with the highest selenium content in blood. Shandong, which often eats garlic, has the lowest incidence of gastric cancer in the country. According to the statistics of the National Cancer Organization of the United States, garlic ranks first among the plants with the most anticancer potential in the world. The sulfur-containing compounds in garlic can promote the intestinal tract to produce an enzyme or a substance called allicin, and eliminate the risk of intestinal tumor caused by intestinal substances by enhancing the body's immune ability, blocking the formation of lipid peroxidation and resisting mutation. However, how many such enzymes need to be produced to effectively play the anti-tumor role of garlic is still inconclusive.
Garlic can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose.
Selenium, a trace element in garlic that protects the liver, plays a role in protecting the liver by participating in aerobic metabolism of blood, eliminating toxins, reducing the detoxification burden of the liver.
Prevention and Relief of Gastrointestinal Diseases Garlic contains allicin, which can effectively inhibit and kill bacteria and viruses such as Helicobacter pylori that cause gastritis, gastric ulcer and other diseases, remove toxic substances in the stomach and intestines, promote appetite and accelerate digestion.
Protecting garlic oil in cardiovascular garlic can inhibit platelet aggregation and prevent thrombosis. Sticking to eating 3-5 cloves of raw garlic every day can reduce bad cholesterol, raise good cholesterol, prevent arteriosclerosis, and play a role in lowering blood fat and blood pressure.
Prevention of osteoporosis The nutrients and sulfides contained in garlic can fully supplement bone nutrition, and daily consumption of garlic can well prevent osteoporosis.
The combination of fatigue-relieving vitamin B 1 and allicin contained in garlic can play a very good role in relieving fatigue and restoring physical strength.
Studies on improving glucose metabolism have confirmed that eating garlic raw can improve the glucose tolerance of normal people, at the same time, it can also promote insulin secretion, increase the utilization of glucose by tissues and cells, and thus reduce the blood sugar level.
Eating garlic raw every day can reduce the degree of allergic reactions, especially those caused by temperature changes. The best way is to start eating garlic raw a few weeks before the allergy season.
Anti-platelet aggregation Garlic essential oil can inhibit platelet aggregation by changing the physical and chemical properties of platelet membrane, thus affecting platelet aggregation and release function, inhibiting fibrin receptor on platelet membrane, inhibiting the combination of platelet and fibrinogen, affecting sulfur groups on platelet membrane and changing platelet function.
According to epidemiological investigation, the mortality rate of cardiovascular diseases in areas where each person eats 20 grams of garlic every day is significantly lower than that in areas where there is no habit of eating garlic raw. The researchers tested 50 people in Laoshan county and asked them to eat 50 grams of raw garlic every day. After 6 days, the contents of serum total cholesterol, triglyceride and l3 lipoprotein were significantly lower than those before the experiment. Regular consumption of raw garlic also has antihypertensive effect. The effective components of garlic have obvious effects of reducing blood lipid, preventing coronary heart disease and arteriosclerosis, and preventing thrombosis.
The hypoglycemic experiment shows that raw garlic can improve the glucose tolerance of normal people, promote insulin secretion, increase the utilization of glucose by tissues and cells, and thus reduce blood sugar.
Regulating insulin In recent years, due to the unreasonable dietary structure of people, the intake of selenium in human body has decreased, leading to a decline in insulin synthesis; Garlic contains more selenium, which can regulate the decline of insulin synthesis in human body, so it is helpful for diabetic patients to eat more garlic to alleviate their illness.
Antioxidant can dilute blood. Smoking and drinking will thicken the blood. If you eat some garlic at the same time, it will dilute the blood evenly. But also has antioxidant properties similar to those of vitamin E and vitamin C.
Patients with hypertension eat several cloves of garlic soaked in vinegar and drink two spoonfuls of vinegar juice every morning. Eating for half a month will have obvious effect on patients with hypertension.
Delaying aging and preventing lead poisoning. Eating garlic regularly can delay aging. Its antioxidant capacity is better than ginseng; People who are often exposed to lead or have a tendency to lead poisoning eat garlic, which can effectively prevent lead poisoning.
Prevention of arthritis Garlic can "dispel wind and damp, break cold" and has an inhibitory effect on wind-cold-dampness arthritis.
Five cosmetic effects of garlic 1. Wrinkle removal Some components in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C, which helps to protect the skin from free radical damage, and its anti-wrinkle effect is comparable to that of expensive anti-aging chemical ointment. This folk prescription has been widely circulated among the people for a long time: after mashing three cloves of garlic, apply it to the wrinkles of the skin every day, which will help restore the youthful vitality of the skin.
2. Acne removal. The antibacterial properties of garlic help to clean the skin and make the skin tone better. You can cut garlic cloves in half, and then gently rub them on the acne, and the effect is obvious for a few days.
3. Except for stretch marks. Garlic is one of the few secret recipes to remove stretch marks. Mash garlic cloves to get juice, drop it into hot oil and apply it on stretch marks for two weeks.
4. Strong nails. Garlic can not only protect the skin, but also strengthen nails and prevent brittle cracks. After slicing or mashing garlic cloves every day, take the juice and wipe your nails for several weeks. The texture of nails is obviously improved and the strength is restored as before. In addition, peel, chop or mash garlic, then soak it in mature vinegar for 3-4 days, and then apply it to onychomycosis (onychomycosis) 2-3 times a day. After a few weeks, the symptoms of fungal infection can be significantly improved.
5. Anti-psoriasis. A few garlic cloves are mashed into mud, mixed with vegetable oil and applied externally to the affected area. The anti-inflammatory effect of garlic has a certain effect on relieving psoriasis.
Five kinds of people cannot eat garlic raw. The ancients said, "Garlic only needs a glance at all diseases". Eating garlic in large quantities for a long time is harmful to the eyes. Ji Kang said in "On Health Preservation" that "spicy meat hurts the eyes", while garlic is the most spicy, clear and easy to hurt the eyes. So be careful not to eat too much garlic, especially people with eye diseases, and avoid spicy food during treatment.
Many patients with liver disease eat garlic to prevent hepatitis, and some people even eat garlic every day after suffering from hepatitis. This is all wrong. "Compendium of Materia Medica" records that garlic "hurts the liver and eyes for a long time". Garlic is hot and can help fire. It's pungent. If people with liver fire eat it, it will be more prosperous, and it will definitely hurt after a long time.
Seriously ill patients should be careful to eat garlic hair. The so-called hair refers to foods that are particularly prone to induce certain diseases or aggravate diseases that have already occurred. Eating spicy food such as garlic and pepper is likely to have obvious side effects for people who are seriously ill or taking drugs, which will not only cause old diseases, but also make drugs ineffective or have a chain reaction with drugs, affecting their health.
The ancients believed that eating more garlic would dissipate people's qi and blood at the same time. "Materia Medica from the New" records that "garlic is pungent, poisonous, produces phlegm and burns fire, dissipates qi and consumes blood, and it is not suitable for those who are weak and hot to touch their lips". Therefore, people with poor health and weak qi and blood should pay attention.
Eating garlic raw is very irritating for patients with diarrhea due to spleen deficiency, and eating less can promote digestion. However, if you eat garlic when suffering from non-bacterial enteritis and diarrhea, strong stimulation will aggravate the congestion and edema of intestinal mucosa, promote exudation and aggravate the condition.
How to eat garlic is the best. Garlic is best eaten raw, because after garlic is heated, its effective components are reduced, and its magical effect will be greatly reduced. After garlic is broken, its taste will be fully released; It is suggested to store it at room temperature for 10 ~ 15 minutes after mashing. Under the action of oxygen, allicin can be fully produced before eating, and the effect is the best.
Northerners love garlic, especially when they eat jiaozi. Garlic is an indispensable ingredient. Favorite dipping sauce is garlic mixed with soy sauce, vinegar and sesame oil. This way of eating should be the most scientific and effective way to eat garlic! It should be noted that garlic should not be eaten on an empty stomach, because garlic is very irritating and corrosive, which will damage the gastric mucosa and cause stomach discomfort.
Garlic can't be eaten with green onions. Garlic must not be eaten with green onions, because both foods are irritating. Eating together is not good for gastrointestinal health, and it will lead to diarrhea and abdominal pain.
But this is only when eaten raw. After heating, the irritating disulfide decomposes to produce non-irritating sweet substances. Therefore, if the gastrointestinal tract is weak and does not adapt to the spicy taste of onion and garlic, overeating or eating a variety of spicy foods at one time should be avoided. But don't worry about cooking together, it will be used as seasoning when cooking.
Mutton, garlic and mutton are all warm ingredients, and eating them 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.
Chicken, chicken and garlic. Garlic is pungent and poisonous, which can reduce qi, eliminate valley, dispel wind and kill virus. Chicken is sweet, sour and warm, and their functions complement each other, and garlic stinks. From the perspective of seasoning, it is also incompatible with chicken.
Dog meat is warm and spicy. If you eat together, it will help the fire to hurt the yin, especially those who are hot and happy.
Because the volatile substances of garlic can inhibit the secretion of gastric juice, and dog meat is hot, if you eat a lot of fresh garlic when eating dog meat, it may cause gastrointestinal discomfort, which is not conducive to the digestion and absorption of dog meat, so it is not appropriate to eat a lot of fresh garlic when eating dog meat.
Mango Mango and garlic will turn yellow when eaten together. Mango contains a lot of fruit acids, amino acids, protein and so on. These substances contain a lot of irritating substances, which will cause allergies when contacting with human skin, and in severe cases, redness and pain will occur. Don't eat with spicy things, eating more is harmful to people's kidneys.
Soju garlic and shochu are both spicy and irritating foods, which are easy to get angry when eaten together.
Eating jujube and garlic together will cause indigestion, affect gastrointestinal function, and even produce constipation and other adverse symptoms.
Eating crucian carp and garlic together will get hot and get angry.
Mixing honey and garlic can easily lead to diarrhea. Organic acids in honey will have a biochemical reaction that is not conducive to human body and stimulate the stomach when they meet allicin. They should not eat together.
In addition, garlic should not be eaten with tonic. Garlic should avoid Rehmannia glutinosa, Polygonum Multiflori Radix and Cortex Moutan.
Eliminate the breath after eating garlic 1. The breath after eating garlic is unpleasant, and a glass of milk can eliminate the garlic smell.
2. Chewing a few peanuts after eating garlic has a special effect on improving the garlic taste in the mouth.
3. After eating garlic, rinse your mouth with strong tea or take a pinch of tea and chew it slowly in your mouth. After saliva decomposes tea, it can also remove odor.
4.？ Eating an apple slowly can remove the smell of enzymes contained in garlic.