Introduction: The British Daily Mail reported that a new study has found that people who eat raw garlic twice a week can almost halve their risk of lung cancer.
Researchers from the Jiangsu Provincial Center for Disease Control and Prevention in China selected two groups of subjects to compare their eating habits. One group consisted of 1,424 lung cancer patients, and the other was 4,500 healthy adults. The results showed that people who regularly eat garlic have a 44% lower chance of developing lung cancer. Even after accounting for smoking, eating raw garlic still reduced the risk of lung cancer by about 30%.
The researchers explained that allicin in garlic can inhibit inflammatory responses in the human body and act as an antioxidant, reducing damage to human cells from free radicals. When garlic cloves are crushed or chopped, allicin is released, and more of it is retained when eaten raw. Allicin can be irritating to the digestive system, so people with gastrointestinal diseases should eat less of it.
The Nutritional Value of Garlic
This magical and ancient medicinal and edible treasure is known as the "guardian of health." The world's first garlic institute was established in Germany, with its mission being to promote the knowledge of eating garlic to people all over the world.
In Germany, almost everyone loves garlic, with an annual consumption of over 8,000 tons. In recent years, the European Garlic Festival has been held more frequently. Dr. Gotting, head of the Garlic Institute, introduced that garlic contains more than 400 beneficial substances. If a person wants to live to be 90, garlic should be a basic part of their diet.
Research also shows that the nutritional value of garlic is higher than that of ginseng and should be ranked as the top health supplement.
Researchers at the Garlic Institute point out that many human diseases are caused by excessively high levels of fat in the blood. Many common foods, such as eggs, sausages, cheese, and cured meats, can cause the fat in the blood to double after consumption. However, if garlic is eaten at the same time, the trend of rising fat can be curbed. In addition to helping lower blood lipids, garlic also has the effect of preventing and reducing the accumulation of arterial fat plaques. This is important because the accumulation of fat plaques in the coronary arteries can lead to heart disease. Smoking and drinking can also make the blood thicker. If garlic is consumed at the same time, it can balance and thin the blood. Garlic can thin the blood and also has antioxidant properties similar to vitamin E and vitamin C. These potential benefits of garlic open up a new natural care path for preventing and improving atherosclerosis and preventing and treating heart disease. At the same time, garlic also has a certain effect on lowering high blood pressure. Patients with high blood pressure can eat a few cloves of garlic soaked in vinegar and drink two tablespoons of vinegar juice in the morning for half a month to lower blood pressure. As long as the blood remains normal, it is not easy to suffer from diseases such as high blood pressure, heart disease, and cerebral hemorrhage. Experts from the Garlic Institute say that eating garlic every day can kill bacteria, detoxify, and extend life. People who eat garlic regularly have almost half the chance of getting stomach cancer as those who don't. Moreover, people who eat more garlic also have a very low chance of getting colorectal cancer.
Jinxiang Garlic
The Benefits of Eating Raw GarlicEveryone knows that eating garlic has many benefits, and garlic is an essential ingredient on the dining table. Many people also like to eat garlic raw. When they eat it, they feel a spicy, burning sensation in their chest. In fact, this spiciness comes from allicin itself, which stimulates the stomach and intestines, creating a spicy, burning feeling. Garlic loses its effectiveness when heated, so eating it raw is the best way to get its benefits.
Garlic contains active substances such as alliin and alliinase. When crushed, these substances come into contact with each other, forming allicin, which has health benefits. Therefore, it is best to eat garlic by pounding it into a paste and letting it sit for 10-15 minutes before eating, which is beneficial for the formation of allicin.
During the heating process, the content of organic sulfur compounds that have antibacterial effects gradually decreases, and the higher the temperature, the faster the decrease. Therefore, eating cooked garlic does not have a good antibacterial effect. Using garlic to mix with cold dishes or making garlic sauce with vinegar and a small amount of sesame oil for eating dumplings are very healthy ways to eat garlic.
Garlic can kill bacteria, aid digestion, and stimulate appetite. In recent years, studies have shown that garlic has significant effects on lowering blood lipids and increasing fibrinolytic activity, preventing and treating atherosclerosis and improving the prognosis of myocardial infarction. Garlic is best eaten raw because its medicinal substance, allicin, is volatile and decomposes faster at high temperatures. Cooking garlic will greatly reduce its bactericidal effect and medicinal value.
Allicin can promote the human body's absorption of vitamin B1 and has functions such as sterilization, lowering blood lipids, and anti-cancer.
In addition, garlic also contains protein, fat, carbohydrates, and vitamins. Garlic has the functions of increasing immunity and anti-tumor because of its vitamins and some minerals, such as calcium, phosphorus, and tin.
However, when eating raw garlic, be sure to pay attention to the amount. Generally, 2 to 3 cloves per day is sufficient. Although garlic is good, it should not be eaten in excess. 2 to 3 cloves a day can achieve health benefits. Although garlic has many benefits, the time for eating raw garlic is generally controlled to be around the middle of a meal. This can avoid the stimulation of garlic on the gastric mucosa when the stomach is empty.
Many people worry about the unpleasant garlic smell. It is recommended to drink a glass of milk after eating garlic, and the garlic odor can be eliminated. You can also add some mint and fresh lemon juice to a cup of boiling water and drink it to remove the garlic smell from your mouth. After eating garlic, chewing some high-protein foods like peanuts, walnuts, or almonds can make the spicy "allyl sulfide" in garlic bind with protein, thus removing the garlic smell from your mouth. Rinsing your mouth with vinegar or wine can also reduce the garlic flavor.
How to Eat Garlic
Crushing and Eating Raw
Many of us use garlic as a seasoning in dishes, but this to some extent destroys the nutritional value of garlic. The correct and healthy way to eat garlic is to crush it and eat it raw, which helps the formation of allicin. Allicin can delay aging, prevent cancer, and kill bacteria. When garlic is heated at high temperatures, allicin evaporates with the steam, which is not conducive to the formation of allicin. Therefore, when eating garlic, try to eat it raw. Pay attention to crushing it into a paste instead of chopping it with a knife, and let it sit for 10-15 minutes before eating to give allicin enough time to form. Garlic can also be mixed with meat filling to make spring rolls, stuffed bread, wontons, or it can be made into braised pork with garlic or garlic bread. Remember, if you must cook it, reduce the cooking time as much as possible.
Control the Quantity
Although garlic has many benefits, you should not eat too much. Two or three cloves a day is enough. Eating more garlic is not better because excessive consumption can affect the absorption of vitamin B and irritate the eyes. At the same time, too much allicin from garlic can irritate the stomach and cause gastrointestinal discomfort. So, don't eat too much! Also, pay special attention not to eat garlic on an empty stomach.
Making Sweet and Sour Garlic
Sweet and sour garlic is made by mixing sugar, vinegar, and garlic in a certain proportion. The method is also very simple. The general method is: mix vinegar and sugar according to your own taste, cook it until it thickens, then let it cool. Peel the garlic and let it air-dry for a day or two, then put it in the vinegar and seal the container tightly. Store it in a cool place for 10-15 days before it can be eaten. Sweet and sour garlic combines sugar and vinegar and is very nutritious. Regular consumption can strengthen the spleen, whet the appetite, and increase appetite.
Making Green Tea Garlic
Green tea garlic is made by combining garlic and green tea. When making it, we first need to crush the garlic into a paste. Add a small amount of water to the green tea and bring to a boil, then pour in the garlic paste and add a small amount of sugar to cool. Green tea garlic can clear heat and detoxify, reduce edema, and is beneficial to human health. However, note that any leftovers on the day should not be eaten the next day because green tea garlic can spoil and form carcinogenic substances if left for too long.
Making Egg Garlic PasteEgg garlic paste is made by beating eggs and then adding garlic paste. The method is very simple and convenient. Egg garlic paste can warm the stomach, expel cold, and also treat stomach cold pain. It also helps to increase appetite. It is very beneficial to our health when consumed.
Braised Pork Stomach with Garlic
6 Major Taboos for Eating Garlic
1. Avoid eating garlic when you have diarrhea.
This is because when a person has diarrhea, it is often caused by catching a cold or eating unclean food with pathogenic bacteria, which leads to inflammatory infiltration of the local intestinal mucosa, changes in the permeability of intestinal wall blood vessels, and hypersecretion of intestinal glands. This disrupts protein and water-salt metabolism, causing a large amount of body fluid to seep into the intestinal cavity. At the same time, bacteria and toxins stimulate the intestinal wall, accelerating intestinal peristalsis and causing diarrhea. At this time, the entire intestinal cavity is in a "supersaturated" state of stress. Eating garlic, a spicy food, will further irritate the intestinal wall, causing further congestion and edema of the blood vessels, causing more tissue fluid to rush into the intestine and worsening the diarrhea.
2. Avoid eating garlic on an empty stomach to prevent acute gastritis.
3. Avoid excessive consumption of garlic.
For adults, 2-3 raw cloves or 4-5 cooked cloves per day is sufficient. For children, reduce the amount by half. Eating more is not beneficial.
4. Avoid long-term consumption of garlic.
Garlic has the effect of hardening the intestines, which is often a cause of constipation. It can also kill a large number of normal intestinal bacteria, which in turn can cause certain skin diseases.
5. Avoid external use to prevent skin chapping.
6. Some people have a special reaction to garlic. Therefore, if you feel unwell after eating it, you should avoid it.
Conclusion: Have you all learned about the various effects and benefits of garlic recommended by the editor? Also, be careful about the taboos on eating garlic!
Jinxiang Garlic