Garlic kills bacteria and fights cancer! Green, blue... Can you still eat it if you sprout? Teach you 4 ways to keep garlic from sticking to garlic flavor

garlic contains allicin and a variety of nutrients such as cerium, selenium, copper, cerium and cerium. It has a dual role in improving immunity and nourishing health care. It is listed as one of the anti-cancer fruits and vegetables by the American Cancer Society. Some people even call garlic the "king of anti-cancer".

The 10 effects of garlic (garlic)

The garlic is a vegetable in the family Aceta family, and is a recent species with tangerine, leek and tannia. The Taiwan production season is mostly concentrated in March to April, with Yunlin, Changhua and Tainan as the main production areas. The production season in some areas of Yunlin and Yilan is November to February, and the supply can be extended until November after drying. According to the data from the Food and Drug Administration’s Food Nutrition Ingredient Database (New Version), every 100 grams of garlic contains 122 calories of heat, 65.6 grams of moisture, 4.2 grams of dietary fiber, 423 mg of potassium, 20 mg of ozone, 44.8 micrograms of leaf acid and other nutrients. The following compilation explains the efficacy and benefits of garlic heads:

{999 9} Antibacterial:

Garlic contains colorless, odorless alliin. When it is pressed, it will produce allicin after it breaks down or chops it into contact with the air. It is the source of the odor of garlic. It has the effect of purifying blood, killing bacteria and health care, and is regarded as a natural antibiotic. In addition, nutritionist Emma said that allicin has an excellent bacteria-killing ability and has a good removal effect on the stomach H.E. He can help circulation and prevent blood clots. However, after cooking, allicin will be reduced and its anti-inflammatory ability will also decrease.

Strengthen immune system:

A 2016 study showed that garlic extract (AGE) can strengthen the immune system and help prevent colds and flu. Because the compounds in garlic may have antiviral properties, in addition to strengthening the immune system, it may also help prevent the virus from entering or copying it in the cells.

Anti-tumor and anti-cancer:

Nutritional technician Shu Yifang, Taipei General Nutrition Department, pointed out that garlic can inhibit the formation and healing of carcinogen nitrosamine, strengthen the body's detoxification enzyme, and enhance the replenishment function and immunity of cells, so as to resist the invasion of cancer and help prevent cancers such as gastric cancer, brain cancer and laryngeal cancer. Its extracts can reduce the proliferation of cancer cells, regulate the immune function and inflammation reaction, and even cause the stylized death of cancer cells, which can inhibit the proliferation of adenocarcinoma cells and breast cancer cell lines.

Adjustment of cardiovascular function:

Allicin contained in garlic is an antioxidant, which has the effect of inhibiting platelet aggregation and may help prevent thrombosis. Red blood cells can transform the sulfide in garlic into sulfide, which helps to expand blood vessels and thus achieves the effect of regulating blood pressure. However, more research and verification is needed for the effect of lowering blood lipids.

Reduce chemical hepatotoxicity: Garlic protects hepatic cells from certain toxic substances, prevents hepatotoxicity caused by acetaminophen, and garlic extracts reduce excessive oxidation of lipids and enhances antioxidant prevention systems.

Maintain blood sugar stability: Garlic contains myketin, a phytochemical that is very important for lowering blood sugar. Allicin can promote insulin secretion, allowing cells to effectively absorb and use glucose to achieve the effect of lowering blood sugar and stabilizing blood sugar concentration. However, the National Health Administration pointed out that it has been proven in animal testing at present. Black garlic has good antioxidant ability, which can reduce the resistance to inflammas caused by hyperglycemia, and is helpful in preventing diabetes and its complications. However, human testing has no evidence to treat diabetes.

May help prevent dementia: Garlic contains antioxidants that support body protection mechanisms to prevent oxidative damage, thereby reducing the risk of related diseases such as dementia. Current animal studies have shown that allicin in garlic may also help prevent a decline in cognitive ability, but more research is needed to prove effective for humans.

Improving bone health: Garlic may help reduce oxidative stress that causes bone relieving, especially in women after cessation. In addition, a 2018 study found that supplementing 1 gram of garlic per day for 12 consecutive weeks can help reduce pain in women with knee joint inflammation and obese/overweight.

Cleansing the skin: The Clifflan Medical Center in the United States points out that the antibacterial properties and antioxidants of garlic can kill the bacteria that cause acne and achieve the effect of cleansing the skin. However, garlic may cause burning on the skin, so it is recommended to consult the doctor's professional advice before trying.

Eliminate Hong Kong foot bacteria: Garlic has antibacterial effects and also has an impact on eliminating bacterium. People with Hong Kong foot may soak their foot in garlic water or apply raw garlic on their feet, which may eliminate the bacteria that cause scalping by Hong Kong foot patients. 4 quick garlic skips! The garlic skin is light and not covered with garlic flavor. The garlic taste is similar to that of imported garlic. The garlic stems of Taiwanese domestic garlic are straight and firm, and the garlic kernels are pointed and fine. The garlic balls look like fog on the outside, and the spicy flavor is better than imported garlic. Garlic can be the best spice for all kinds of dishes, but what if you do when garlic is always filled with garlic flavor on your hands? The Agricultural Bureau has opened 4 quick garlic skips to make you relaxed and won’t get the garlic smell.

. Shake the skin method: Put the dried garlic head into the insulated box and shake it for about 20 seconds, and peel it with friction and impact force.

. How to flatten the back of the knife: After flatten the garlic on the back of the knife, the garlic clothes and the garlic will automatically separate, but the garlic cannot keep the original particles intact.

. Microwave peeling method: Put the microwave oven for 7 to 10 seconds to separate the skin and flesh of the garlic with heat. Pay attention to the microwave for a long time that will make the garlic cook.

. Water-water scrub method: Soak the garlic peel at 70-80 degrees for 10-15 minutes, and you can easily tear off the garlic peel, but soaking the garlic in water will make the garlic taste lighter.