Garlic is a common ingredient in the kitchen.
But it is
One of the most pronounced ingredients for the polarization of love and hate
People who like to eat it,
When cooking, I always like to add points, and even eat them directly raw;
People who don't like it find it smelly and can't avoid it.
In fact, garlic is not only a condiment,
Also good health food!
Today Xiaobian will take you to know the garlic ~ ~
Nutritional value of garlic
1. Regulate insulin
In recent years, due to the unreasonable dietary structure of people, the intake of selenium in the human body has decreased, resulting in a decline in insulin synthesis. Garlic contains more selenium, which has a regulatory effect on the decline in insulin synthesis in the human body, so diabetics eating garlic more can help alleviate the disease.
2. Reduce blood lipids and prevent blood clots
Garlic active ingredient has a significant hypolipidemic and preventive effect on coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots.
3. Delay aging and prevent lead poisoning
Regular consumption of garlic can delay aging, and its antioxidant properties are superior to ginseng. People who are often exposed to lead or have a tendency to lead poisoning eat garlic, which can effectively prevent lead poisoning.
4. Prevent arthritis
Garlic can "remove rheumatism and break the cold wind", and has an inhibitory effect on rheumatoid arthritis.
5. Anti-inflammatory sterilization
The garlic capsaicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and sterilization effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis, and cryptosporidium infections.
Of course, when it comes to the nutritional value of garlic, the most widely spread is "anti-cancer and anti-cancer". Some experts pointed out that garlic can protect the liver, induce the activity of hepatocyte detoxification enzymes to block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. There are also studies that believe that allicin can activate the phagocytic ability of macrophages and enhance the body's immune function. So in the end, can eating more garlic fight cancer?
Eat more garlic to fight cancer?
Indeed, in some in vitro experiments and animal experiments, sulfur-containing compounds and selenium-containing compounds in garlic have a certain positive effect on cancer prevention, especially some gastrointestinal malignancies, such as esophageal cancer, stomach cancer, colon cancer and so on.
But there are also many studies that have refuted these views, arguing that the experiments are flawed. And some experts pointed out that having anti-cancer ingredients does not mean that cancer can be directly prevented.
In addition, due to the different methods of cooking garlic, it is difficult to determine the amount of garlic that reduces the risk of cancer. In addition, the active ingredients in garlic may fail over time and with treatment methods.
Therefore, the "anti-cancer" matter is still controversial, and it is not recommended that everyone eat a lot of garlic to prevent cancer.
Garlic stew pot carcinogenic?
In daily life, when cooking food with garlic, it is generally first practiced in a stewed pot, that is, the crushed garlic is stir-fried in the oil pot. Some people believe that this step of the stew pot will make garlic produce acrylamide, which will cause cancer!
However, experts said that acrylamide belongs to the class 2A carcinogens, that is, animal experiments have sufficient evidence of carcinogenicity, but limited evidence of carcinogenicity to humans; and it is not that the intake of a little acrylamide will cause cancer, and acrylamide carcinogenicity must also meet a certain intake (the carcinogenic dose of acrylamide is 2.6-16μg per kilogram of body weight).
Therefore, it cannot be simply said that the garlic in the pot will definitely induce cancer. But it is best to avoid it as much as possible and prevent it before it happens.
Can you eat garlic when you have diarrhea?
There have been two sayings circulating on the Internet, one is to eat garlic raw to quickly stop diarrhea; the other is to stop diarrhea, the more you eat diarrhea, these two contradictory statements make people confused.
There are many causes of diarrhea, and you should prescribe medicine for the disease, and do not "rush to the doctor". When the patient has diarrhea, if it is because of cold or eating unclean food with pathogenic bacteria, causing inflammatory infiltration of local mucosal tissue in the intestine, the permeability of the blood vessels in the intestinal wall will vary, the intestinal glands are hypersecreted, resulting in protein, water and salt metabolism disorders, at this time, the entire intestinal cavity is in a state of "supersaturated" tension stress, and then eat garlic This spicy substance will further irritate the intestinal wall, promote blood vessels to further congestion, edema, so that more tissue fluid pours into the intestine, aggravating diarrhea.
Can sprouted garlic still be eaten?
Many people feel that when food sprouts, it should not be eaten anymore. In fact, sprouted garlic can be eaten, and the nutritional value will be higher.
One study found that garlic that sprouted for 5 days had higher internal antioxidant activities than fresh garlic.
However, if the garlic sprouts and becomes rotten and moldy, it cannot be eaten any further.
Is garlic better eaten raw or cooked?
Eating raw is better to kill bacteria. In the heating process of garlic, the content of organic sulfides that play an antibacterial role will gradually decrease, and the higher the temperature, the faster the drop, so cooked garlic cannot play a good bactericidal effect.
It should also be noted that the allicin in garlic must be broken and bound to allinase, and can only become allicin after encountering oxygen.
Therefore, garlic is best mashed into a puree, and it should be left for 10 to 15 minutes before eating, which is more conducive to the production of allicin.
Tips: Allicin has a certain stimulating effect on the stomach and intestines, how much garlic is eaten raw, it is easy to cause acute gastritis, so it is not advisable to eat more than 2 to 3 cloves a day raw. For people with poor gastrointestinal function, it is best not to exceed 1 flap per day, or even avoid eating raw.
How to eat garlic
Pickled to promote digestion
When making sweet and sour garlic at home, brewed vinegar is brewed, and if you add a little sugar, the taste will be more delicious. After brewing, laba garlic will turn green, which is harmless to the human body and has a certain antioxidant effect. Both of these preparation methods have a degreasing and digestion-promoting effect, and are very suitable for eating with meat.
Grilled to go spicy
Cumin garlic, charcoal-fired garlic is tender on the outside, the taste is sticky and soft, and the grilled garlic has almost no spicy taste, and it will not stink after eating. However, after the high-temperature barbecue, the allicin in the garlic disappears and loses its bactericidal effect. When grilling, be sure to grill with garlic skin, the fire can not be too strong, otherwise it is easy to burn garlic and produce carcinogens.
Nutrition of black garlic, purple garlic and white garlic
Black garlic
It is fermented from garlic heated for a month or more in a high humidity environment. Black garlic because the allicin has been degraded, sugar has also been decomposed into sugar, taste will have a sweet taste, and the total amount of volatile organic sulfides reduced, eat will not have a spicy feeling, for the gastrointestinal stimulation is relatively small.
Purple garlic
Compared with white-skinned garlic, purple-skinned garlic has a stronger antioxidant effect and is more bacteriostatic, so purple-skinned garlic has a more spicy taste.
White-skinned garlic
Its selenium and germanium will be more abundant, which can help improve the body's functions.
Garlic is delicious and difficult to get rid of, what to do?
After eating garlic, it is always easy to leave some "garlic flavor" in the mouth, at this time you can drink some milk or eat some protein-rich foods such as peanuts.
The capsaicin "propylene sulfide" in garlic can be effectively combined with protein to reduce odor, and then brush your teeth for further cleaning.
People who eat garlic are contraindicated
Because garlic is warm, eats more raw heat, and has local irritation, it is taboo for those with yin deficiency fire and tongue diseases; those with stomach ulcers, duodenal ulcers, liver diseases and yin deficiency fire are contraindicated; patients with eye diseases should fast to eat garlic and other irritating foods during treatment, otherwise it will affect the efficacy.
Comprehensive: CCTV Health, Health Shanghai 12320
The image comes from the Internet
Edit: Mao Wenlu