People eat more food outside. Once unhygienic foods are eaten, germs can easily spread in high-temperature and high-humidity environments, causing intestinal diseases. In addition, when the mouth is dry, a lot of drinking water will cause the gastric juice to be diluted, reducing appetite, but also to create conditions for the breeding of bacteria. If you want to avoid germs coming to the door, choosing one or two kinds of vegetables (vegetable foods) with bactericidal action at each meal can play a very good preventive role. Vegetables with bactericidal effect mainly refers to onions and garlic, such as garlic, green onions, leeks, onions, garlic, garlic and so on. These plants are rich in broad-spectrum fungicides and have killing and inhibiting effects against all kinds of cocci, bacilli and fungal viruses. Among them, garlic is the most prominent one. The main antibacterial ingredient contained in garlic---allicin can effectively kill pathogenic bacteria. It should be noted that if garlic (garlic food) is to best exert its bactericidal action, it is better to eat raw food. Eating a few chopped garlic every day can effectively prevent the occurrence of acute dysentery and enteritis; after garlic is cooked, The role will be greatly reduced.
In addition to onions and garlic, some other vegetables also have certain antibacterial and anti-inflammatory (anti-inflammatory food) effects. Wild vegetables such as purslane and dandelion are eaten in the season of spring and summer, which can both regulate taste and have preventive health care (health food) effects. Some of the vegetables that we usually eat are also antibacterial, and they are used after being squeezed into juice. The effect is better. It is also easier for the elderly and children (children's food) to absorb. Such as cabbage juice and cucumber juice, which contains selenium helps to enhance the body's ability to kill white blood cells, gum disease caused by periodontal disease has a certain effect. Tomatoes and other sour vegetables can promote the formation of gastric juice, increase gastric acid, thereby reducing the reproduction of pathogens caused by insufficient secretion of gastric juice.
When eating antibacterial vegetables, you should eat raw food or stir fry for a short time. Onions, garlic, etc. can be used as seasonings, added when the salad is served, or added before the wok is cooked, so that they can exert their antibacterial effects. It should be noted that vegetables are not drugs after all, and may themselves contain bacteria. They must be thoroughly washed before eating. They should not be taken lightly because of their antibacterial and bactericidal effects.
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