"Two two small, with a long head on the grass." The answer is what we call garlic. In Germany, the annual sales of garlic are as high as 8,000 tons, which is known as "natural antibiotics" and the annual "garlic festival". Japan's garlic culture is also quite distinctive. In the famous garlic-origin Aomori Prefecture, garlic flavor is everywhere. Now, let us take a look at this little "garlic" benefit.
The three charms of garlic
One professor once said, "If you want to live to 90, garlic should be a basic part of food."
Charisma value: anti-inflammatory sterilization
Allicin contained in garlic has a broad-spectrum antibacterial effect. Garlic juice can kill bacteria in the medium within 3 minutes. Allicin has a killing effect on influenza virus, epidemic cerebrospinal meningitis virus and Other pathogenic microorganisms.
Charisma II: Brain Puzzle
The composition of garlic and vitamin B1 in the human body can produce "garlic amine", which can promote and play the role of vitamin B1, enhance the oxidation of carbohydrates, provide enough energy for brain cells, and make the thinking quick.
Charisma value three: prevent cancer, cardiovascular and cerebrovascular diseases
Garlic can block the synthesis of carcinogenic substances-nitrosamines, inhibit the growth of cancer cells, and have a strong killing effect on cancer cells. And its other nickname "blood scavenger" means that it can reduce blood lipids and blood viscosity, reduce the risk of heart attack, brain thrombosis and other diseases. In addition, garlic can also resist aging and promote hair growth.
Garlic is small, but it doesn’t help
There is a proverb saying that garlic has a hundred benefits, but only one harm, one injury. Excessive consumption of garlic for a long period of time can cause the eyes to be blurred, visual acuity decreased, tinnitus, dry mouth, heavy head, and memory loss. Therefore, pay attention to a "degree". Scientists believe that eating a piece of raw garlic every day is more appropriate. If you eat cooked garlic, it will be enough to eat two or three petals. Garlic is small, but it does not help. Because allicin, which plays a bactericidal effect, will quickly lose its effect when it is hot, it is best not to eat salted raw food. Therefore, if you want to achieve the best health effects, it is best to eat garlic garlic broken into mud, placed in the air for 10 to 15 minutes before eating.
Who should not eat garlic
Patients with liver disease should not eat. Certain components of garlic have a stimulating effect on the stomach and intestines, which can inhibit the secretion of intestinal digestive fluids, affect the digestion of foods, and aggravate the nausea and other symptoms of hepatitis patients. 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.
Non-bacterial diarrhea should not eat: When non-bacterial enteritis and diarrhea occur, garlic should not be eaten raw. Because of the inflammation of the local mucosa of the intestine, spicy allicin can stimulate the intestinal tract, causing congestion and edema of the intestinal mucosa, promoting exudation, and worsening the disease.
Eye disease patients should not eat: Chinese medicine believes that a large number of long-term consumption of garlic will "damage the eyes of the liver." In addition, eating a lot of garlic in summer and autumn has the greatest impact on the eyes.
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