There is a food that can be called a natural antibiotic, a blood vessel scavenger, and it can both kill bacteria and prevent cancer. In addition, there are some precautions and clever ways to use this food.
Garlic is a very common food in life, one of the common seasonings, and an indispensable food in the kitchen. In addition to being a condiment for this food, garlic is also very helpful for the health of the body, but many people don't know that now is a good season for new garlic to be on the market, so let's take a look at the magic of garlic.
1. Scavenger
The active ingredients of garlic have the effect of lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of thrombosis; eating garlic often can delay aging; its antioxidant properties are better than ginseng; people who are often exposed to lead or have a tendency of lead poisoning can effectively prevent lead poisoning by eating garlic.
2. Powerful Bactericide
The benefits of eating garlic are many, and it can also be a powerful bactericide. Garlic is a natural plant antibiotic. Garlic contains about 2% allicin, and the sulfur compounds also have a strong antibacterial and anti-inflammatory effect. It has inhibitory and killing effects on various cocci, bacilli, fungi, and viruses. Garlic is the strongest natural plant with antibacterial effects found so far. After entering the human body, it can react with the cysteine of bacteria to form crystalline precipitates, destroy the sulfhydryl groups in the thioamino biological substances necessary for bacteria, disrupt the metabolic process of bacteria, and thus cannot reproduce and grow.
In addition, garlic can also kill a variety of pathogenic fungi and parasites such as pinworms, hookworms, and trichomonads. Therefore, people often say that eating raw garlic is an effective method to prevent flu and intestinal infections. However, it is worth noting that allicin is easily destroyed at high temperatures, thus losing its bactericidal effect. Therefore, it is recommended that when cooking, do not stir-fry garlic in oil.
3. Anti-cancer
Garlic can protect the liver, induce the activity of detoxifying enzymes in liver cells, can block the synthesis of carcinogenic nitrosamines, and thus prevent the occurrence of cancer. At the same time, elements such as germanium and selenium in garlic also have a good effect of inhibiting or anti-cancer;
Reminder to everyone
1. Do not eat in excess, otherwise it may cause liver dysfunction and affect vision; people with poor digestive function and eye diseases should eat less or not;
2. Patients with liver cell damage and cancer can eat more. But garlic must be sliced and oxidized in the air for fifteen minutes before use, only then does it have an anti-cancer effect.