Garlic cancer? It depends on how you eat

Modern people are paying more and more attention to health. Everyone knows that garlic is anti-cancer. In fact, people have used garlic for medicinal purposes for thousands of years. Eating garlic or taking nutritional supplements containing garlic extract is usually considered to be A natural way to lower cholesterol, blood pressure levels and heart disease risk. But do you really eat garlic? Here are eight things you must know to eat garlic:

Sprouted garlic has stronger antioxidant capacity. The researchers found that the antioxidant activity of garlic that germinates for five days is stronger than that of fresh garlic. In addition, germinated garlic also contains different metabolites, which indicates that it produces different substances. The sprouted garlic extract also protects cells from certain types of damage under laboratory conditions.

Garlic should be chopped and eaten. Garlic contains active ingredients such as alliin and garlic enzymes. After crushing, they will come in contact with each other to form garlic allergens with health benefits. Therefore, it is best to crush the garlic into mud and eat it 10-15 minutes later, which is beneficial to the production of allicin.

Raw food has good bactericidal effect. In the heating process, the content of organic sulphide that will play an antibacterial role will gradually decrease. The higher the temperature, the faster and the faster it will fall. Therefore, eating cooked garlic does not play a good bactericidal effect. Home garlic mixed dish, eating dumplings with vinegar and a small amount of sesame oil adjusted garlic is a very healthy way to eat.

Shabu-Shabu Pot with Sugar to Protect Allicin With Garlic Shabu-shabu, the oil temperature should not be too high. The cooking time should not be too long. Garlic should be crushed and then put into the pot. You can add a little sugar to the sweet taste, because the sugar has an effect on allicin. The protective effect can reduce the destruction of allicin by high temperature.

Violet garlic is more antibacterial than garlic. According to the color of the skin, it can be divided into white-leather garlic, purple-leather garlic, and black-leather garlic, among which white-leaf garlic and purple-leather garlic are more common. Compared with white garlic, purple skin garlic taste more spicy, the content of active ingredient allicin is higher, the antibacterial effect is more obvious.

Single-headed garlic is more cancer-fighting. The single-headed garlic is actually a plant that is undernourished, stunted, and does not produce multiple bulbs of garlic bulbs. Its unique spicy taste, has a certain medicinal value, anti-cancer effect is higher than ordinary split garlic.

Garlic should be stored in the dark place. The newly-listed garlic has a relatively high moisture content. Buy it home and store it in a dry place before storing it. Do not put it in a plastic bag. Garlic is best kept in a ventilated, dry, dark place, which can inhibit its germination. The skin must be kept intact when stored and peeled with use.

Every day eating raw should not be more than 2 to 3 cloves allicin has a certain stimulating effect on the stomach, eat too much garlic, can cause acute gastritis, long-term overdose can also easily cause eye discomfort. For a person with poor gastrointestinal function, it is best not to exceed 1 flap per day; for those who have a good stomach, it is best to have 2 to 3 flaps per day. Patients with liver disease, non-bacterial diarrhea, eye diseases, stomach diseases, duodenum, and cerebral hemorrhage are advised not to eat garlic.