Nutritional value and eating methods of garlic

Garlic is also known as garlic, garlic, Hu garlic, gourd, single garlic, single garlic. Garlic can be used as a seasoning, prevent diseases and keep fit, and is often praised by people as a "natural antibiotic."

Nutritional Value of Garlic

Garlic is one of the most common foods on the table. It can be eaten raw or used as a seasoning. Garlic's many special benefits make it one of the top ten most nutritious foods listed by Time magazine.

1. Regulates Insulin:

In recent years, due to the unreasonable dietary structure of people, the selenium intake of the human body has decreased, resulting in a decrease in insulin synthesis. Garlic contains more selenium, which has a regulating effect on the decrease in insulin synthesis in the human body. Therefore, eating more garlic can help diabetic patients alleviate their condition.

2. Anti-cancer and cancer prevention:

Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and thus prevent the occurrence of cancer. At the same time, elements such as germanium and selenium in garlic also have good tumor inhibition or anti-cancer effects;

3. Reduce blood lipids and prevent blood clots

：The active ingredients of garlic have obvious effects of lowering blood lipids, preventing coronary heart disease and arteriosclerosis, and preventing the formation of blood clots;

4. Delay aging and prevent lead poisoning:

Regular consumption of garlic can delay aging; its antioxidant properties are better than those of ginseng; people who are often exposed to lead or prone to lead poisoning can effectively prevent lead poisoning by eating garlic;

5. Prevents Arthritis:

Garlic can "eliminate rheumatism and break cold wind" and has an inhibitory effect on rheumatoid arthritis;

6. Prevent cancer:

Allicin and its homologues can effectively inhibit the activity of cancer cells, preventing them from normal growth and metabolism, and eventually leading to the death of cancer cells. In addition, allicin can also activate the phagocytic ability of macrophages, enhance the body's immune function, and prevent the occurrence of cancer. Allicin can block the synthesis of nitrite carcinogens and prevent cancer.

7. Anti-inflammatory and sterilization:

The allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and sterilizing effects, especially for upper respiratory and digestive tract infections, fungal keratitis, and cryptosporidium infections. According to other studies, garlic contains a kind of allicin called "propylene sulfide", which has a bactericidal ability of one-tenth of penicillin, and has a good killing effect on pathogens and parasites, which can prevent influenza, prevent wound infection, treat infectious diseases and expel parasites.

Target Group

1. Garlic is particularly suitable for patients with tuberculosis, cancer, hypertension and arteriosclerosis.

2. Garlic is pungent and warm. Eating too much garlic will generate heat and irritate the local area. People with yin deficiency and hyperactivity of fire, or diseases of the eyes, mouth and tongue should avoid eating it. People with gastric ulcer, duodenal ulcer, liver disease and yin deficiency and hyperactivity of fire should avoid eating it. Patients with eye diseases should abstain from eating garlic and other irritating foods during treatment, otherwise it will affect the efficacy. At the same time, garlic should not be eaten too much as it can easily cause fire, consume blood and impair vision.

Garlic Consumption Methods

1. Garlic can be eaten raw, mashed, stewed, boiled into soup, mashed and applied externally, or sliced ​​and roasted on acupuncture points.

2. The therapeutic effect of sprouted garlic is very small. Garlic should not be pickled for too long to avoid destroying the effective ingredients.

3. Add some minced garlic before the dish is cooked to make it more delicious.

4. Add some garlic when roasting fish or cooking meat to remove fishy smell and odor.

5. Adding some mashed garlic when making cold dishes can make the spicy flavor stronger.

6. Mix sesame oil, soy sauce and mashed garlic, and use it as a dip when eating jelly or dumplings.

7. Capsaicin is afraid of heat and decomposes quickly when exposed to heat, reducing its bactericidal effect. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.

8. Cooking uses: as an ingredient, or used as a seasoning and flavoring. It is an indispensable cooking seasoning for home cooking and banquets. Many dishes will not taste good without garlic. It can also be used to make garlic bread.

Garlic edible benefits

Garlic tastes pungent and is warm in nature. It enters the spleen, stomach, and lung meridians. It has the effects of warming the middle and digesting food, promoting the flow of stagnant qi, warming the spleen and stomach, eliminating accumulation, detoxifying, and killing insects. It is mainly used to treat food stagnation, cold pain in the abdomen, edema, diarrhea, dysentery, malaria, whooping cough, carbuncle, white baldness, ringworm, snake and insect bites, as well as hookworms and pinworms.