1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

The efficacy and role of garlic

Garlic is warm in nature and pungent in taste; it enters the spleen, stomach and lung meridians. Warm in the line stagnation; detoxification; insecticide. Main abdominal cold pain; dysentery; diarrhea; pulmonary tuberculosis; whooping cough; cold; carbuncle furuncle swollen poison; intestinal carbuncle; ringworm; snake bite; hookworm disease; enterobiasis; vaginal itching; malaria; throat paralysis ; edema.

1. Strong sterilization

The sulfur-containing compounds in garlic have extremely strong antibacterial and anti-inflammatory effects, and have inhibitory and killing effects on a variety of cocci, bacilli, fungi and viruses.

2. Prevention and treatment of tumors and cancer

Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the population with the lowest incidence of cancer is the population with the highest selenium content in the blood. According to the National Cancer Organization of the United States, garlic is the number one plant in the world with the most cancer-fighting potential.

3. Detoxification and bowel cleansing

Garlic can effectively inhibit and kill bacteria and viruses such as Helicobacter pylori that cause gastrointestinal diseases, remove toxic substances in the stomach, stimulate the gastrointestinal mucosa, promote appetite, and speed up digestion.

4. Lower blood sugar

Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, improve the glucose tolerance of the human body, quickly reduce the blood sugar level in the body, and kill various bacteria that cause diabetes due to infection, thereby effectively preventing and treating diabetes.

5. Prevention and treatment of cardiovascular and cerebrovascular diseases

Garlic can prevent fat deposition in cardiovascular and cerebrovascular vessels, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriole dilatation, promote vasodilation, regulate blood pressure, Increase the permeability of blood vessels, thereby inhibiting the formation of thrombus and preventing arteriosclerosis. Eating 2-3 cloves of garlic a day is the best and easiest way to lower blood pressure. Garlic can help maintain the proper amount of an enzyme in the body and avoid high blood pressure.

6. Protect liver function

The trace element selenium in garlic can protect the liver by participating in the aerobic metabolism of the blood, removing toxins and reducing the detoxification burden of the liver.

7. Exuberant energy

Garlic can effectively supplement the substances needed by the kidneys, improve the symptoms of weakness caused by insufficient kidney qi, and promote the production of sperm, which greatly increases the number of sperm.

8. Prevent colds

Garlic contains a capsaicin called "propylene sulfide", which has a good killing effect on pathogenic bacteria and parasites. It can prevent colds and relieve cold symptoms such as fever, cough, sore throat and nasal congestion.

Nutritional value of garlic

Garlic contains about 0.2% volatile oil, and the main component in the oil is allicin, which has a bactericidal effect. It still contains a variety of sulfide compounds composed of allyl, propyl and methyl groups.

The suitable constitution of garlic

Yin-deficiency and damp-heat constitutions should avoid or eat less food; postpartum and menopausal people should avoid or eat less food;

Contraindications of garlic

During the treatment period of eye disease patients, garlic and other irritating foods should be prohibited, which will affect the curative effect.

How to choose garlic head

When choosing garlic, it is advisable to choose a large head, few cloves, large cloves, neat and firm garlic. Weigh it with your hands and feel that the weight is heavy, and the garlic cloves do not germinate, have no odor, and are dry.

1. Look at the species

Garlic is divided into purple garlic and white garlic. Purple garlic has a strong spicy taste, which is generally more in the north; white garlic has a milder spicy taste and is more eaten in the south.

2. Look at fullness.

The garlic cloves should be carefully watched. Generally, if the grooves between the two garlic cloves are clearly spaced, it is good garlic with large particles and high maturity. If the outer ring feels as smooth as an orange as a whole, it means that the garlic is small and not ripe enough. In addition, some garlic heads are very plump. The top of the garlic heads are split open, and the garlic cloves are scattered one by one, but they are still gathered together by the garlic core below. This kind of garlic is also very good.

3. Look at the flaws.

Touch the garlic cloves. If some of the garlic cloves are very soft and hollow, it means that the garlic cloves may be moldy or broken and should not be purchased. There are also some garlic that have sprouted. Although they can be eaten, their nutritional value is very low. It is not recommended to buy them.

Friendly reminder that patients with yin deficiency and fire, heat in the lungs and stomach, blood deficiency, eye disease, and body odor should not eat for the time being. After eating garlic, chewing tea, red dates, etc. will help reduce or eliminate the special smell of garlic.

How to make garlic

1. Garlic can be eaten raw, mashed, simmered, decoction, or mashed for external application, sliced and fried on acupoints;

2. The sprouted garlic has little therapeutic effect, and it is not advisable to pickle the garlic for too long, so as not to damage the active ingredients;

3. Before the dishes are mature, add some minced garlic to increase the deliciousness of the dishes;

4. Add some pieces of garlic when cooking fish and meat to deodorize and remove peculiar smell;

5. Add some mashed garlic when making cold dishes to make the spicy taste stronger;

6. Mix sesame oil, soy sauce, etc. with garlic paste, which can be used for dipping in jelly and dumplings;

7. Capsaicin is afraid of heat, decomposes quickly after being heated, and its bactericidal effect is reduced. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.

How to eat garlic

First, the garlic should be eaten raw. Because garlic loses its magical effect quickly when it is heated. After the garlic is crushed, it is best to leave it for 10 to 15 minutes. The best effect is to eat it after allicin is completely produced. One thing to note is that garlic should not be eaten on an empty stomach, because garlic is highly irritating and corrosive. Can cause stomach upset. And just

Garlic should not be eaten too much, it will affect the absorption of vitamin B, which will irritate the eyes. Causes blepharitis and conjunctivitis. Therefore, it is best to eat garlic once a day or once every other day, with ~3 cloves each time.

If you are afraid that your mouth will smell bad after eating garlic. You can drink a cup of coffee, milk or green tea after eating garlic, all of which can play a role in clearing your breath.

Nutrition Facts List of Garlic

[Nutrition content per 100g]

basic nutrition

Energy 109 kcal

Protein 4.4 g

Fat 0.1 g

Carbohydrates 23.9 g

Crude Fiber 2.6 g

lipids

Monounsaturated fatty acids g

polyunsaturated fatty acids g

% of polyunsaturated fatty acids in total fatty acids

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 6 mg

Magnesium 24 mg

Sodium 3503.1 mg

Potassium 450 mg

Phosphorus 73 mg

Sulfur 0 mg

Chlorine 5401.78 mg

Iron 3.6 mg

Iodine mcg

Zinc 0.75 mg

Selenium mcg

Copper 0.07 mg

Manganese 0.36 mg

Fluorine micrograms

vitamins

Vitamin A mcg

Vitamin C mg

Vitamin D mcg

Vitamin E 0.5 mg

Vitamin K mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.04 mg

Vitamin B2 (riboflavin) 0.04 mg

Vitamin B3 (niacin) mg

Vitamin B4 (choline) mg

Vitamin B5 (pantothenic acid) mg

Vitamin B6 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine mg

Methionine mg

Threonine mg

Lysine mg

Tryptophan mg

Valine mg

Histidine mg

Isoleucine mg

Phenylalanine mg