What are the advantages and disadvantages of eating garlic?

　　What are the advantages and disadvantages of eating garlic? Let’s take a look at the following content introduction:

　　There is a folk proverb: "If you eat meat without adding garlic, the nutrition will be reduced by half." ”

　　Garlic tastes stinky, but its effects are not small. The main nutrients of garlic include protein, fat, sugar, carotene, vitamins B1, B2, C, crude fiber, calcium, phosphorus, iron and trace elements zinc, copper, magnesium, cobalt, selenium, etc. It also contains valuable substances such as allicin and allicin.

　　The function of garlic is to promote the secretion of digestive juices, enhance appetite, and remove fishy odor. and preventable cold , bacillary dysentery, hypertension, arteriosclerosis, enhance memory, extend life, and has certain effects on enhancing the strength of the corpus cavernosum of the penis. It has antibacterial, anti-inflammatory, anthelmintic, stomachic, diuretic, phlegm-relieving and cough-relieving functions. Garlic contains selenium, which can inhibit the spread of cancer cells and prevent benign tumors from becoming cancerous.

　　Animal foods, especially lean meat, are rich in vitamin B1, but vitamin B1 is not stable. It stays in the body for a short time and is excreted in large amounts in the urine. Garlic contains unique alliin and alliinase. When the two come into contact, allicin is produced. The vitamin B1 in the meat and allicin combine to form stable allitiamin, thereby increasing the vitamin B1 content in the meat. Not only that, allitiamin can also prolong the residence time of vitamin B1 in the human body, improve its absorption rate in the gastrointestinal tract and utilization rate in the body.

　　Therefore, in your daily diet, you should eat a little garlic in moderation when eating meat, which can not only detoxify and remove odor, but also achieve twice the nutritional effect with half the effort.

　　It should be noted that allicin loses its effect quickly when exposed to heat, so it is not advisable to cook it for a long time. It can only be stir-fried quickly over high heat to prevent the effective ingredients from being destroyed. In addition, the more garlic you eat, the better. Just eat one clove of raw garlic (about 5 grams in weight) or two or three cloves of cooked garlic every day. Eating more is not beneficial. Garlic is pungent and heat-generating. Excessive consumption can cause insufficient liver yin and kidney yin, resulting in symptoms such as dry mouth and decreased vision. If you eat garlic excessively for a long time, especially those with eye diseases and those who often fever People with strong deficiency fire, such as hot flashes, night sweats, etc., will have adverse effects. Some people who eat excessive amounts of garlic for a long time will gradually feel... Eye Blurred vision, significant loss of vision, tinnitus, dry mouth, lightheadedness, significant decline in memory, etc. These are the consequences of long-term addiction to garlic. Therefore, there is a saying among the people that "garlic is beneficial to all but harmful to the eyes."