The efficacy and medicinal value of boiled garlic and onion water

Garlic and onion are both common in our daily life. Garlic is a wild ingredient, also called garlic chives, while onion is people's favorite root vegetable, which is rich in nutrition and has excellent health benefits. Some people like to boil garlic and onion in water to drink, but most people don't know about this method and don't know what the effect of boiling them together is. Today I will give you a detailed introduction.

1. Protect cardiovascular system

The biggest benefit of boiling garlic and onions in water is protecting the cardiovascular system. The cycloalliin contained in onions is a natural lipid-lowering ingredient that can soften blood vessels and prevent hyperlipidemia. In addition, the prostaglandins they contain can dilate blood vessels, increase vascular activity, and promote sodium salt metabolism in the body, which can significantly reduce the incidence of arteriosclerosis and hypertension.

2. Refresh the mind and relieve fatigue

Drinking water boiled with garlic and onion can help the body absorb rich acid. Since this substance has a significant stimulating effect on the nerves, it can refresh the mind, speed up the body's metabolism, effectively enhance physical strength and relieve fatigue. It is especially suitable for people who engage in high physical labor.

3. Prevent cancer

Both garlic and onion contain the natural anti-cancer substance glutathione. People boil them together and drink the water, which is beneficial to the body's absorption of this nutrient and can inhibit the formation of cancer cells in the human body. Regularly boiling garlic and onion in water and drinking it can play an obvious role in preventing and fighting cancer.

4. Prevent blood clots

Thrombosis is a common disease among middle-aged and elderly people. After it occurs, patients will experience difficulties in movement, decreased language ability and other adverse symptoms. If you drink water boiled with garlic and onion more often, you can effectively prevent thrombosis, because onions and garlic contain some active ingredients that can activate fibrinolytic enzymes, which can increase platelet activity and inhibit platelet aggregation, thereby reducing the formation of blood clots.