Who should not eat garlic
When it comes to garlic, people’s attitudes to it are often two extremes. One is very much liked, and they eat a lot every day. The other is how far away they are and can't even smell a bit. In recent years, more and more people know that garlic is a very good food, but do you really eat it? The efficacy of garlic: Garlic, also known as gourd, is the root of Liliaceae plant. It has a mild and spicy taste and contains allicin, which has a strong bactericidal effect. It has obvious therapeutic and preventive value for bacterial, fungal and protozoal infections. Ming Li Shizhen's "Compendium of Materia Medica," said: "Garlic," its gas smoked strong, able to pass through the five internal organs, reach all Zhuo, go cold, open up evil, eliminating pain, swollen, and the disease accumulate meat this function." Ancient Greek athletes will garlic As a health food, the ancient Romans used garlic to treat diseases such as colds, asthma, numbness, and convulsions. In the 5th century AD, Indians found that eating garlic enhanced their intelligence and their voices were loud and clear. Chinese medicine research found that with garlic 3 to 5 petals smashed water delivery service or take a single head garlic to charcoal fire cooked, each serving 3 grams, can cure diarrhea, acute enteritis; daily service valese vinegar dip garlic governance sympathetic cold Pain, more on the 3rd. Oral garlic juice plus cream can cure hyperlipidemia. 4 slices of garlic, fried water, hot fumigation, genital treatment of genital itching; raw garlic, warm salt water gargle is a good way to prevent epidemic encephalitis B. Eat raw or cooked? There are more than 200 kinds of substances that are beneficial to health in garlic. Among them, allicin is the most concerned. Garlicin has a strong bactericidal effect. After entering the human body, it can react with cystine of bacteria to form crystalline precipitates. The SH group in thioamino organisms necessary for bacteria disturbs the metabolism of bacteria and thus cannot reproduce and grow. How does allicin come from? Garlic contains alliin and alliinase, both of which are usually safe. Once the garlic is crushed, they come into contact with each other, creating a colorless, slick liquid, which is allicin. Allicin quickly loses its effect when it is hot, so garlic is suitable for raw food. Therefore, if you want to achieve the best health effects, it is better to eat garlic and chop it into puree instead of cutting it with a knife. And put it for 10-15 minutes, let alliin and garlic enzyme in the air combine to produce allicin before eating. How much garlic is suitable? Although garlic is good, it does not eat as much as possible. Because eating too much garlic will affect the absorption of B vitamins, a lot of food will also have a stimulating effect on the eyes, and severe cases may cause eyelid inflammation, eye conjunctivitis. In addition, garlic should not be eaten on an empty stomach. Because garlic has a strong irritant and corrosive, garlic patients should not eat garlic when suffering from headache, cough, toothache and other diseases. One or two times a day, eat 2-3 times each time. Although garlic is good, it is not suitable for everyone, but it cannot be eaten everyday. Eye disease patients People with glaucoma, cataracts, conjunctivitis, sties, and dry eyes are usually better off eating less. Chinese medicine believes that the long-term consumption of large amounts of garlic will “damage the eyes of the liver.†Therefore, patients with eye diseases should try not to eat garlic. In particular, patients with poor health and weak blood should pay attention to it. Otherwise, long-term vision loss and tinnitus may occur. , top-heavy, memory loss and other phenomena. Liver disease Many people use garlic to prevent hepatitis. Some people even eat garlic every day after suffering from hepatitis. This practice is extremely unfavorable to hepatitis patients because garlic has no effect on hepatitis viruses. On the contrary, certain components of garlic have stimulatory effects on the stomach and intestines, which can inhibit the secretion of intestinal digestive juices, which in turn increases the nausea of ​​hepatitis patients and many others. symptom. In addition, the volatile components of garlic can reduce red blood cells and hemoglobin in the blood, and may cause anemia, which is not conducive to the treatment of hepatitis. Partial diarrhea patients Non-bacterial enteritis and diarrhea should not be eaten raw garlic. If you eat raw garlic, spicy allicin will stimulate the intestine, so that the intestinal mucosa congestion, edema, increased exudation, so that the disease worse. If diarrhea has already occurred, eat garlic should be more careful. How to eat garlic best health care Minced eating has a health effect. Garlic contains effective substances such as alliin and garlic enzymes, which are crushed and contacted with each other to form allicin that has a health-care effect. Therefore, it is best to crush the garlic into mud and eat it 10-15 minutes later, which is beneficial to the formation of allicin. Raw food has good bactericidal effect. In the heating process, the content of organic sulphide that plays an antibacterial role will gradually decrease, and the higher the temperature, the faster and faster, so that eating garlic properly does not play a good bactericidal effect. Home garlic mixed dish, eat dumplings with vinegar and a small amount of sesame oil adjusted garlic is a very healthy way to eat. Shabu-shabu add sugar to protect allicin. When using garlic, the oil temperature should not be too high, cooking time should not be too long, the garlic will be broken into the pot after breaking, sweet food can add a little sugar, because sugar has a protective effect on allicin, can reduce the high temperature Destruction of allicin. Purple garlic is more bacteriostatic than white garlic. According to the color of the skin, garlic can be divided into white skin garlic, purple skin garlic, black skin garlic, etc., among which white skin garlic and purple skin garlic are more common. Compared with white garlic, purple skin garlic taste more spicy, the content of active ingredient allicin is higher, the antibacterial effect is more obvious. Head garlic is more anti-cancer. Single head garlic is actually a plant that is undernourished, stunted, and does not produce multiple bulbs of garlic bulbs. Its unique spicy taste, has a certain medicinal value, anti-cancer effect is higher than the ordinary split garlic. Store in the dark. The moisture content of newly-listed garlic is relatively high. Buy it home and store it in a dry place before storing it. Do not put it in a plastic bag. Garlic is best kept in a ventilated, dry, dark place, which can inhibit its germination. The skin must be kept intact when stored and peeled with use. Eating raw should not exceed 2 to 3 flaps per day. Allicin has a certain stimulating effect on the stomach, eat too much garlic, easy to cause acute gastritis, long-term overdose is also easy to cause eye discomfort. For a person with poor gastrointestinal function, it is best not to exceed 1 flap per day; for those who have a good stomach, it is best to have 2 to 3 flaps per day. Patients with liver disease, non-bacterial diarrhea, eye diseases, stomach diseases, duodenum, and cerebral hemorrhage are advised not to eat garlic. 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