Ming Li Shizhen wrote “Compendium of Materia Medica” that garlic “its gas smoldering, can pass through the five organs, up to the orifices, to remove cold and dampness, to ward off evil and evil, to eliminate pain and swelling, to resolve the disease accumulation of meat food this its function.” Garlic, also known as gourd, is the rhizome of the lily family, which is warm and pungent, and contains allicin, which has a strong bactericidal effect and has a significant therapeutic and preventive value for bacterial, fungal and protozoal infections. 1. People who want to prevent cancer The allicin contained in garlic has a broad-spectrum antibacterial effect, it can block the synthesis of carcinogenic substances – nitrosamines, inhibit the growth of cancer cells, and has a strong killing effect on cancer cells. PS: One-headed garlic is actually a garlic bulb whose plant is undernourished, stunted and unable to produce multiple cloves. Its pungent taste is unique and has some medicinal value, and its anti-cancer effect is higher than that of ordinary divided garlic. 2. For people who want to build their brains, the combination of garlic ingredients and vitamin B1 in the body can produce “alliamine”, which can promote and play the role of vitamin B1, enhance the oxidation of carbohydrates for energy supply, provide sufficient energy for brain cells, and make thinking quick. In addition, garlic can also be anti-aging, promote hair growth Oh. 3. People who want to prevent cardiovascular diseases Garlic has the nickname of “vascular scavenger”, which can reduce blood lipids and blood viscosity, reducing the risk of heart disease and cerebral thrombosis. Garlic is so good, how to eat it? 1, eat raw – good sterilization effect home with garlic mixed with cold dishes, eat dumplings with vinegar and a small amount of sesame oil mixed with garlic puree is a very healthy way to eat; or in the stir-fry, before the pot and then put garlic minced or garlic slices, not only to increase the delicious dishes, but also do not lose the nutrients of garlic. This is because the content of organic sulfide, which plays an antibacterial role in garlic, gradually decreases during the heating process, and the higher the temperature, the faster it decreases, so eating garlic cooked does not have a good bactericidal effect. PS: Compared with white garlic, purple garlic has a more pungent taste, higher content of active ingredient allicin, and more obvious antibacterial effect. 2. Crushed garlic contains effective substances such as allicin and alliinase, which will come into contact with each other after crushing, thus forming allicin with health effects. Therefore, it is best to mash garlic into a puree and let it sit for 10-15 minutes before eating it, which is beneficial to the generation of allicin. 3. Meat and garlic – with more nutrition The vitamin B1 in lean meat is unstable and easily excreted with urine. The allicin in garlic can combine with vitamin B1 to generate stable garlic thiamin, which improves the content of vitamin B1 and also prolongs the residence time of vitamin B1 in the body and improves its absorption rate and utilization rate in the gastrointestinal tract. Therefore, eating a little garlic with meat in moderation will help nutrient absorption. Although garlic is small, eating more is not beneficial There is a proverb that says: garlic has a hundred benefits, but only one harm, hurting the eyes. Too much garlic can affect the absorption of B vitamins, and a lot of it can also have an irritating effect on the eyes, which may cause blepharitis and conjunctivitis in serious cases. Therefore, there is a “degree” in everything. Scientists believe that one clove of raw garlic a day is appropriate, and two or three cloves of cooked garlic is enough. PS: If you have bad breath after eating garlic, you can of course chew gum or drink a glass of milk to effectively relieve the garlic odor. Finally, the nutritionist wants to tell you that although it contains a variety of plant active substances and has a certain degree of health effects, it is impossible to achieve cancer and cardiovascular disease control with just one kind of food, and you should still take medication as prescribed by your doctor.