What disease can garlic treat?

Garlic is an ancient medicine edible treasures abroad, known as the “health protection of God.” China since ancient times has the “garlic market, pharmacy business” argument.

 Two benefits of eating garlic

 Peking University Hospital, a hospital SUN Meng, director of nutrition at two years, said, garlic has many health functions.

 ◎ First of all, allicin contained in garlic is a powerful killer of bacteria, for Staphylococcus aureus, Escherichia coli and others have the role of inhibition and killing. Can be used to treatment and prevention of bacillary dysentery, whooping cough and other diseases.

 ◎ Garlic is also a gospel of patients with high blood lipids, sausages, bacon and other high-fat food, eat it and fat in the blood rise exponentially. If both eat garlic, fat upward trend will go unchecked.

 How to eat garlic before sterilization

 The first step – raw before sterilization: “The reason there are so excellent garlic effect,” deputy director of Beijing Hospital, nutritional nutritionist Li Changping explained: “because it contains allicin and alliinase the two active substances.

 Once the garlic crushed, they will contact each other to form allicin. A strong bactericidal effect of allicin, the allicin will soon lose the event of thermal effects, so eating raw garlic and cooked garlic than the bactericidal effect is good. ”

 The second step – do not chop pounded: So, if you want to achieve the best health effects, consumption of garlic is best broken up into the mud, rather than a knife cut garlic. And the first place 10-15 minutes to allow the allicin and garlic combination of enzymes produced in the air after eating garlic.

 So, the family health mix with the garlic dish, eating dumplings with vinegar and a small amount of time to transfer the garlic sesame oil is very healthy eat.

 Bianzhuohuayang garlic

 Laba garlic:

 China’s traditional cuisine – the northerners had Laba with vinegar, sugar, Laba pickled garlic, garlic finished product was light green, spicy sweet and sour flavor and taste, you can relieve dry mouth, increased appetite. Garlic which is rich in vitamins, combined with the acetic acid wholesome.

 Roasted Garlic:

 Physical weakness and gastrointestinal weakness for people who eat cooked garlic may be appropriately such as burn garlic.

 People love to eat barbecue in summer put the roasted garlic on the stove to eat while hot. Such a burning out of almost no garlic smell, and taste the same as the ginkgo, taste good, but the role of garlic sterilization and disinfection will be greatly reduced.

 Studies have shown that: fresh garlic is more cardiac care

 August numbers, “Journal of Agricultural and Food Chemistry,” published in the United States to a new study shows that fresh garlic dehydrated garlic is more beneficial than the heart-healthy.

 University of Connecticut School of Medicine study found that garlic would be beneficial to the heart of a key benefit from garlic, garlic cut or when the release of labeled hydrogen sulfide. After eating, the blood vessels and blood circulation of material has a softening effect.

 Dasiboshi who led the study pointed out that the fresh garlic will be produced by chemical reaction of hydrogen sulfide, while the dehydration processed or cooked garlic is not. Experiments on rats found that garlic and processing of garlic all help to reduce the damage caused by hypoxia, but the fresh garlic can make mice artery blood flow more smoothly, and increase left ventricular pressure.

 In other words, eat fresh garlic is more beneficial to protect the heart.