Garlic was introduced into China from the western regions as early as the Qin and Han Dynasties. Its spicy taste not only enriches our diet culture, but also gives us another taste experience. Not only that, garlic has amazing health preservation due to its rich nutrients.

“18 martial arts” of garlic

Sterilization and anti-inflammatory: in 1954, the Soviet medical experts confirmed that garlic juice can kill the bacteria in the culture medium within three minutes. With the development of medicine, allicin contained in garlic has a broad-spectrum antibacterial effect, which has been proved one by one. It has the effect on epidemic cerebrospinal meningitis virus, influenza virus, encephalitis B virus, hepatitis virus, Cryptococcus neoformans which can cause severe meningitis A variety of pathogenic microorganisms, such as Diplococcus pneumoniae, Candida, tuberculosis, typhoid, paratyphoid, amoeba, Trichomonas vaginalis, Rickettsia, Staphylococcus, dysentery, Vibrio cholerae, have killing effects.

Prevention of cancer: garlic can block the synthesis of carcinogen – nitrosamine, inhibit the growth of cancer cells, and have a killing effect on cancer cells. Garlic is rich in selenium, which can accelerate the decomposition of peroxides in vivo, reduce the oxygen supply required by malignant tumors, and thus inhibit cancer cells. Scientists believe that garlic can prevent leukemia, oral cancer, esophageal cancer, gastric cancer, breast cancer, ovarian cancer, etc.

Prevention of cardiovascular and cerebrovascular diseases: another nickname given to garlic by scientists is “blood vessel scavenger”. Researchers found that the deposition in the inner wall of blood vessels of people who ate garlic for a long time was much lighter than that of people who did not. The deposition of blood vessel wall is a major inducement of cardiovascular disease, which will block the arteries, make the elasticity worse and cause stroke or myocardial infarction. Garlic can also reduce blood lipid and blood viscosity, anti platelet aggregation, so that the risk of heart disease, cerebral thrombosis and cerebral hemorrhage is greatly reduced.

Promote hair growth: the volatile oil contained in garlic can accelerate the speed of blood flow to sebaceous glands and hair follicles, so as to promote hair growth, and has therapeutic effect on baldness. Applying garlic puree on the scalp can improve hair growth and eliminate dandruff. If you add the same amount of vegetable oil to your hair, it will also relieve the dryness of your hair.

Enhance the immune function: animal experiments show that the fat soluble volatile oil in garlic can significantly improve the phagocytosis of macrophages and enhance the immune system.

Anti aging: Garlic contains protein, fat, sugar, vitamins and minerals, which can prevent vascular aging and immune decline.

Brain invigorating and wisdom benefiting: the combination of ingredients in garlic and vitamin B1 in human body can produce “allilamine”, which can promote and play the role of vitamin B1, enhance the oxidative energy supply of carbohydrates, provide sufficient energy for brain cells, and make thinking agile.

In fact, any healthy food has a proper amount to eat. According to nutrition experts of Qilu Hospital of Shandong University, it’s more appropriate to eat a clove of raw garlic (about 5g weight) every day. If you eat two or three cloves of cooked garlic, it’s enough. It’s useless to eat more.

But everything has two sides. Garlic has its “taboo crowd”.

Liver disease patients should not eat: many people think that garlic can be antibacterial and antiviral, so they use garlic to prevent hepatitis, and even some people still eat garlic every day after suffering from hepatitis. This method is extremely harmful to hepatitis patients, because garlic has no effect on hepatitis virus. On the contrary, some components of garlic can also stimulate the stomach and intestines, inhibit the secretion of intestinal digestive fluid, affect food digestion, thus aggravating the nausea and many other symptoms of hepatitis patients. In addition, the volatile components of garlic can reduce the red blood cells and hemoglobin in the blood, and may cause anemia, which is not conducive to the treatment of hepatitis.

Non bacterial diarrhea should not be eaten: in case of non bacterial enteritis and diarrhea, garlic should not be eaten raw. Because of the inflammation of local intestinal mucosa, the expansion, hyperemia, swelling and increase of permeability of intestinal wall, a large amount of protein, potassium, sodium, calcium, chlorine and other electrolytes and liquid infiltrated into the intestinal cavity, a large amount of liquid stimulated the intestinal tract, accelerated the intestinal peristalsis, resulting in abdominal pain, diarrhea and other symptoms. If you eat raw garlic again, the pungent allicin will stimulate the intestinal tract, make the intestinal mucosa congested and edematous, promote exudation, and make the condition worse. If diarrhea has occurred, garlic should be used with caution.

Eye disease patients should not eat: Traditional Chinese medicine believes that long-term and large-scale consumption of garlic will “damage the liver and eyes”. Therefore, eye disease patients should try not to eat garlic, especially the patients with poor health and weak Qi and blood should pay more attention to it, otherwise long-term vision will be reduced, tinnitus, head heavy and feet light, memory loss and other phenomena. Some people suffer from myopia or other eye diseases, need to take traditional Chinese medicine treatment, at this time, we must avoid eating, or directly affect the efficacy. Eating a lot of garlic in summer and autumn has the greatest impact on the eyes.

It can be seen that although garlic is sterilized, it can not be eaten more, and there are taboo groups in garlic, so we need a proper amount at ordinary times! If you want to know more about children’s bedding need to be disinfected, this website has a lot of relevant knowledge for you to find, hope to help you!