A 61-year-old man insists on eating raw garlic every day to kill bacteria and fight tumors. How is his health in 4 months?
Garlic is a favorite of many people. You should dip it in garlic when you eat dumplings, and garlic when you eat noodles. Shabu-shabu is inseparable from the soul dipping sauce wrapped in garlic. Garlic is almost omnipotent in the ingredients.
However, in the eyes of health-preserving people, garlic can almost "cure all diseases", it can sterilize bacteria, eliminate Helicobacter pylori, prevent cancer, and even improve male charm...
Let’s take a look at the ingredients in garlic first. Although it is small in size, it has a lot of nutrients.
In addition, it also has these kinds of nutrients, which are beneficial to human health.
After the garlic is crushed, alliin can be catalyzed by allinase to produce an active allicin, which has various functions such as anti-inflammatory and antibacterial, lowering blood fat, lowering blood pressure, anti-virus, and anti-cancer.
The superoxide dismutase in garlic belongs to a metalloenzyme, which can effectively prevent active oxygen from harming the body, has the effect of spectrum sterilization and anti-radiation damage, can obviously inhibit the reproduction and growth of abnormal cells, and play a role in protecting cells.
Garlic polysaccharide, as one of the important nutrients in garlic, has multiple functions such as protecting the myocardium, anti-virus and anti-oxidation. Now many foods or beverages contain garlic polysaccharide, but the content of active ingredients is relatively small.
Garlic is a food rich in selenium, especially the dehydrated garlic has a higher selenium content, which can reach 19.3ug/100g. Selenium has a strong antioxidant effect, which can help the body to remove free radicals and destroy the formed peroxides, thereby reducing the risk of inflammation and cancer in the body.
Additionally, selenium activates the p53 tumor suppressor protein, which helps repair DNA. Selenium also has the effect of killing cancer cells, inhibiting the growth and metastasis of cancer cells.
Garlic also contains a variety of polyphenolic compounds, such as flavonoids, phenolic acids, flavanones, flavonols, etc. These substances can play a good role in anti-inflammatory and anti-oxidation, and are beneficial to the prevention of cardiovascular diseases, anti-aging, prevention of Cancer and so on have a certain role.
The legend of garlic’s antibacterial and anticancer properties mainly comes from its active substance, allicin.
At present, there are indeed many animal experiments on allicin . Some studies have continuously administered allicin preparations to rats with gastric ulcer and Helicobacter pylori. The total number of Helicobacter pylori in the stomach, but also can significantly shorten the healing time of gastric ulcer.
In addition, some researchers gave allicin to mice with gastric cancer for two weeks and found that it could inhibit the growth of large tumors.
But this is only an animal test, and has not achieved a radical effect , and the physiological differences between animals and humans are huge, and the results obtained in animal tests cannot be mechanically copied in clinical treatment .
Even though allicin has antibacterial and anticancer effects, it is naive to eat garlic to fight Helicobacter pylori and tumors.
Because garlic contains not much allicin, the antibacterial effect is very limited , and there is no allicin in whole garlic. In addition, in daily life, in order to reduce irritation, garlic is generally eaten after cooking, and this process will greatly reduce the content of allicin.
From a theoretical point of view, a large intake of raw garlic is required to have a certain effect, but this is obviously unrealistic.
Although it is not reliable to rely on garlic to kill bacteria and fight cancer, people who like to eat garlic should not be discouraged. Studies have shown that men who love to eat garlic may be more popular with women.
Researchers from the UK and the Czech Republic published a related study in the British "Appetite" journal. The study involved 82 women and 42 men. The male participants were divided into three groups, namely, the group that did not eat garlic, and the group that ate raw garlic in turn. The garlic group, as well as the group taking garlic capsules, collected their armpit sweat at the end for the women to sniff.
It was found that men who ate raw garlic and garlic capsules were significantly more popular with women than men who did not eat garlic.
Researchers believe that this is because garlic has the functions of improving immunity and sterilizing bacteria. If there is a "garlic signal" released in a man's body odor, it is equivalent to telling women that his body is very healthy and he is a person worthy of trust.
All kinds of nutrients in garlic are easily affected by processing and cooking methods. If the method of eating garlic is wrong, it is tantamount to eating for nothing.
For example, the allicin mentioned above has a killing boiling point of 80°C~85°C, and it is almost inactivated after high-temperature cooking.
The same is true for pickled garlic such as sugar garlic and vinegar garlic. Some experiments have found that after pickling, garlic almost loses its antibacterial effect , because the antibacterial substances in it are also lost or degraded during processing.
Therefore, to retain the greatest nutrition of garlic, the best way is to eat it raw!
Certain ingredients in garlic can stimulate the stomach and intestines, and can also inhibit the secretion of intestinal digestive juices, thereby aggravating symptoms such as nausea in patients with liver disease, which is not conducive to the recovery of the disease.
Patients with diarrhea or diarrhea accompanied by non-bacterial enteritis should not eat raw garlic, because the spicy allicin will stimulate the intestinal tract, causing intestinal mucosal edema, aggravating congestion, and exacerbating the condition.
Eating raw garlic in this group of people is prone to obvious side effects, which may affect the efficacy of the medicine or react with the medicine and affect the health of the patient. And too superstitious effect of garlic, but also easy to delay the disease.
61-year-old Uncle Liu has been suffering from stomach pains, and the symptoms have become more and more obvious. After going to the hospital for examination, it was found that he had atrophic gastritis and gastric ulcer, and he was also infected with Helicobacter pylori. The doctor suggested that Uncle Liu immediately carry out the eradication treatment of Helicobacter pylori.
But Uncle Liu felt sorry for money, and after seeing on the Internet that garlic can kill bacteria, he decided to eat garlic to treat his illness. After returning from the hospital, he almost ate a few raw garlic every day, feeling very good about himself.
After eating like this for more than 4 months, one day Uncle Liu suddenly felt a strong stomach pain, so he hurried to the hospital for a reexamination. The result surprised him— it was diagnosed as early gastric cancer , and he regretted it.
The story of Uncle Liu is a typical case. Garlic is indeed a nutrient-rich food. Eating it in moderation can stimulate appetite and supplement various elements that are beneficial to the human body. However, the role of garlic must be viewed scientifically. Garlic contains anti-cancer and bactericidal ingredients, which does not mean that garlic has the power to directly fight diseases, especially those who are suffering from diseases, must keep their eyes open, and do not be delayed by rumors on the Internet.
Chopped the garlic and eat it raw, the nutrition is the most complete. If you are cooking, you can also put the garlic before cooking.
After eating garlic, the mouth will inevitably leave a taste. In order not to affect the "masculinity", pay attention to oral hygiene.
In addition to people with liver disease, diarrhea, and people who are seriously ill and taking medicine should eat less garlic, ordinary people should not eat too much garlic at one time, just 2-3 cloves a day to avoid heartburn reactions.
