Garlic should be a condiment that everyone is very familiar with. No matter what dish is fried, some garlic will be added first to season it, which can add a lot of color to the dish. Recently, the relationship between garlic and liver has been mentioned frequently. Some people s

Garlic should be a very familiar condiment to everyone. No matter what dish is fried, some garlic will be added first to season it, which can add a lot of color to the dish.

Recently, the relationship between garlic and liver has been mentioned frequently. Some people say that eating garlic regularly can nourish the liver, but some people think that eating too much garlic can damage the liver. For these two statements, doctors will give the real answers.

Is it scientific to eat garlic to prevent cancer?

There is an active ingredient " allicin " in garlic, which has the functions of sterilization, lowering blood lipids, lowering blood sugar, anti-cancer, and regulating gastrointestinal function. The main function of allicin is to kill a variety of bacteria, especially bacteria in the digestive tract.

Related foreign studies have shown that allicin can increase intracellular cyclic adenosine monophosphate levels, inhibit the growth of epidermal growth factor , enhance the sensitivity of macrophages to tumor cells, induce tumor cell apoptosis, and can inhibit gastric cancer, esophageal cancer , intestinal cancer , liver cancer, nasopharyngeal cancer , skin cancer , etc.

Since eating garlic can prevent cancer, many people want to prevent tumors by eating garlic. This idea is a bit whimsical.

First of all, everyone must know that there is only 0.3mg of allicin in every 100g of garlic, and each garlic only weighs 20-35g. To achieve the effect of preventing cancer, you need to eat more than 1kg of garlic at one time! Let’s not talk about whether you can eat so much garlic. Eating a lot of garlic can easily cause esophagitis, gastritis and other inflammations.

Secondly, there are allicin-related drugs on the market, but these drugs are mainly used to inhibit the growth of bacteria and are mainly anti-toxic and sterilizing. Therefore, do not blindly take allicin-related drugs because of its anti-cancer effect. Taking any medicine requires a prescription from a regular physician.

Finally, we need to know that many nutrients in garlic are not resistant to high temperatures. Allicin, vitamins and other nutrients in fried garlic will basically be destroyed. Only raw garlic or Laba garlic (garlic soaked in vinegar) will retain these nutrients.

So it is unscientific to rely on eating garlic to fight cancer!

Brief description: What are the practical benefits of eating garlic in moderation?

[Protect cardiovascular and cerebrovascular diseases] : Epidemiological research results show that in areas where the average person eats 20 grams of raw garlic per day, the incidence of death from cardiovascular and cerebrovascular diseases is significantly lower than that in areas where raw garlic is not consumed. Areas where garlic is accustomed.

[Resist thrombosis ] : Research has found that the essential oil in garlic can inhibit platelet aggregation and achieve the effect of preventing thrombosis.

[Reduce blood lipids]: Clinical research results show that after consuming 50 grams of raw garlic daily for 6 days, the levels of serum total cholesterol, triglyceride and low-density lipoprotein cholesterol were significantly lower than before the test. content.

[Lower blood pressure]: Patients with mild hypertension, if they eat a few pieces of garlic soaked in vinegar every morning and drink two spoons of vinegar juice, their blood pressure will be lowered after half a month.

[Anti-allergic]: Eating raw garlic every day can reduce the degree of allergic reactions, especially allergies caused by temperature changes. The best approach is to start eating raw garlic a few weeks before allergy season begins.

As the saying goes: There are many famous people, and since the health value of garlic was discovered by people, it has instantly become a recognized health artifact in the health circle. Because of this, bad opinions about garlic have also followed.

Someone on the Internet said: Eating garlic regularly is harmful to the liver. Many people disagree with this statement. They believe that eating garlic can reduce inflammation and sterilization, which can naturally reduce the detoxification burden on the liver. Which statement is trustworthy? The doctor is here to tell you the answer.

Does eating garlic regularly nourish the liver or harm it? The doctor tells the truth, don’t listen to advice

From the above we have learned that eating garlic has many benefits for the body. For the liver, an internal organ known as the "human chemical factory", the selenium contained in garlic can promote liver function. The repair of damaged cells can also enhance the metabolic capacity of the liver, which can reduce the burden on the liver to a great extent.

From this point of view alone, there is no doubt that eating garlic regularly can nourish the liver.

Secondly, the allicin contained in garlic can prevent liver fibrosis. However, garlic can only produce allicin when it is cut. A large amount of allicin is needed to prevent liver fibrosis. It cannot be achieved by just one or two cloves of garlic. So don't try to eat a lot of garlic. Eating too much will cause the same effect. Damage to the liver.

So how does garlic damage the liver?

Since garlic is a warm food, if you have deficiency of yin and excess fire, regular consumption of garlic may lead to strong liver fire or even loss of liver blood, which is detrimental to health.

Moreover, frequent and large consumption of garlic can easily damage the eyes, and "the liver opens the eyes", which may damage the eyes and liver health. Therefore, liver disease doctors remind everyone that you can eat garlic in moderation and not in excess. If your physical condition is not suitable for eating garlic, you should pay attention to dietary taboos.

Three types of people should not eat garlic! See if you are there.

The first type of people - people who take medicine for a long time

Different people suffer from different diseases. Even if they suffer from different diseases, the severity of the disease is still different. For patients with serious diseases, they should also pay great attention to their diet. It is best not to use garlic often for this kind of people, because garlic is a hair-raising substance.

The so-called hair-raising foods are very easy to cause complications of your own diseases, and can also make existing diseases more serious. Therefore, people with serious illnesses are advised not to eat it.

In addition, people with diseases often take medicine. If they still use garlic when taking medicine, the medicine will have a chain reaction with garlic, which will eventually lead to worse and worse health.

The second type of people - patients with liver disease

Many people eat garlic to prevent hepatitis, and some people even still eat garlic every day after suffering from hepatitis. This approach is extremely detrimental to hepatitis patients, because garlic has no effect on the hepatitis virus .

On the contrary, some components of garlic also have a stimulating effect on the stomach and intestines, which can inhibit the secretion of intestinal digestive juices, thus aggravating the nausea and other symptoms of hepatitis patients.

In addition, the volatile components of garlic can reduce red blood cells and hemoglobin in the blood, and may cause anemia, which is not conducive to the treatment of hepatitis.

The third type of people - people suffering from non-bacterial diarrhea

When non-bacterial enteritis or diarrhea occurs, it is not advisable to eat raw garlic. Because there is inflammation in the local mucosal tissue of the intestinal tract, spicy allicin will stimulate the intestinal tract, aggravate congestion and edema of the intestinal mucosa, promote exudation, and worsen the condition.

Reading extension - the best way to eat garlic, do you know what it is?

※ Sweet and sour garlic

Sweet and sour garlic is a classic side dish. It is mainly made by marinating garlic in a mixture of sweet and sour. It takes about two months to marinate successfully. It has a crisp and tender taste and is not pungent by garlic at all. Smell, and eating sweet and sour garlic can enhance human physical fitness and promote body metabolism.

※ Black garlic

Black garlic is fermented from raw garlic. It tastes sweet and glutinous, without the slightest hint of garlic flavor. It looks like the snacks you usually eat. Although it looks black, it is rich in nutrients and can not only It improves human body function, can also smooth the intestines and stomach, and has a good effect on constipation.

※ Garlic soup

Steaming garlic into garlic soup can allow the protein and trace elements in garlic to fully exert their effects. The steamed garlic soup not only nourishes the stomach, but also relieves coughs, especially during flu drink some garlic Soup can also resist the invasion of wind and cold.