Seven or eight brothers sat around the pillar.
When it is too big, you have to split up and your clothes are torn.
This is very obvious! It's garlic.
Garlic: Add the flavor to the meal and make a good prescription for medicine
As a regular customer on the table, garlic has always been popular among Chinese and foreign diners.
Whether it is eaten raw, cold, hot stir-frying, seasoning, soaked Laba garlic , sugar-stained garlic, etc., it is full of flavor and pleasing.
It can be said that eating garlic raw is original and spicy, so it is so spicy that it is refreshing. Eating it with cooked dishes with meat can enhance the flavor and enhance the aroma.
Of course, the reason why garlic is so popular is not only because of its tempting taste, but also has a very powerful health-preserving effect. It is praised by traditional Chinese medicine as the "King of Natural Medicine".
Traditional Chinese medicine uses garlic as medicine, and it has a long history.
Materia Medica said in history: Garlic smells spicy and warm, and can kill poison gas.
Eastern Han Hua Tuo used garlic (that is, chopped garlic seeds) and vinegar to treat ascaris in the abdomen.
Tang Dynasty Sun Simiao used garlic to treat diarrhea and dysentery.
Song Dynasty Materia Medica household garlic is used to prevent poison gas and strengthen the spleen and stomach.
Yuan Dynasty Wang Zhen said in " Agricultural Book " that "will carry garlic "on the journey, the storm and rain cannot be added, and the toxicity cannot be harmed by eating it." In fact, garlic is used as a good medicine for disinfection and sterilization to prevent gastrointestinal diseases.
Ming Dynasty Li Shizhen Use garlic to treat cholera and cold dysentery. In addition, traditional Chinese medicine believes that garlic tastes spicy and can open the orifices. In "Compendium of Materia Medica", Li Shizhen said that he can "open the five internal organs and reach all orifices." It means that garlic can clear the five internal organs, open orifices and close, open meridians and activate meridians, and make the circulation of qi and blood more smooth, and people will be more mentally healthy.
From the perspective of modern medicine, garlic is known as a "natural broad-spectrum antibiotic" and a "vascular scavenger". First of all, it has an inhibitory or killing effect on a variety of cocci, bacillus (Schizolivia, typhoid , Escherichia coli , pertussis ), viruses, fungi, amoeba , trichomonas vaginalis, pinworm , etc. Secondly, garlic helps eliminate stagnation in blood vessels, ensures the unblocking of blood vessels, thereby inhibiting the formation of thrombosis and preventing arteriosclerosis. It is a natural health food for preventing cardiovascular and cerebrovascular diseases . Having talked about so much about the health care effects of garlic, let’s talk about how to eat it for health care. Eat raw to prevent cancer, eat raw to strengthen the spleen and stomach and drink to relieve cough, remove cold and dampness. 1. Eat raw to prevent cancer mainly from the medicinal effects of garlic from allicin , the most commendable of its anti-cancer effect - allicin and its homologs can inhibit the activity of cancer cells and prevent them from growing and metabolizing normally; allicin can also activate the phagocytosis of macrophages , improve human immunity, and thus play a role in preventing cancer; the selenium element in garlic also has the effect of inhibiting cancer cells.
It should be noted that eating garlic raw is better. When eating garlic cooked, most allicin will evaporate or be decomposed by heat, and its bactericidal ability and medicinal value will be reduced. In addition, if you swallow the whole garlic, you will not be able to eat allicin. It is best to smash or mash it, or chew it for a while. However, eating raw garlic is not suitable for everyone. For example, patients with gastroenteritis or gastrointestinal ulcers should not eat raw garlic, because garlic is more irritating to their already fragile intestines and must be eaten cooked. 2. Cooked eating to strengthen the spleen and stomach. From the perspective of the five colors of traditional Chinese medicine, garlic is a yellow food. Yellow enters the spleen and stomach and can enhance the appetite and strengthen the stomach.
From the perspective of modern medicine, garlic can inhibit and kill some bacteria that can cause gastrointestinal diseases, and can also stimulate the secretion of digestive juices, increase appetite, and accelerate digestion. This is what ordinary people often say, "eat garlic and eat rice". In fact, the effect of garlic to stimulate appetite is effective when eaten raw and cooked. But the problem is that modern people have more and more poor spleen and stomach. If eaten raw, the strong spicy taste of garlic may cause many people to have stomachache and , burning sensation in the upper abdomen, which can easily cause acute gastritis and induce chronic gastritis and ulcers. Therefore, it is recommended that you should follow the actual situation and not show off. Eat it when it is time to eat it.However, although eating garlic is beneficial, it is not recommended to fry or stir-fry garlic frequently at high temperatures, or roast garlic at high temperatures, because this will cause allicin to evaporate quickly or decompose heat, attracting certain harmful ingredients, and even the carcinogen acrylamide . Suggestion: Sprinkle garlic and minced garlic when the dishes are ready to be served. The spicy taste will be diluted and allicin will not be lost too much. 3. Steamed water to relieve cough and remove cold and dampness. Wang Mengying, a master of traditional Chinese medicine in the Qing Dynasty, said in his diet therapy book " Suixiju Dietary Recipe ": garlic is "heavy and hot for raw, and sweet and warm for cooked." Cleverly making "steamed garlic water" can be used to get the raw and cooked garlic. In other words, on the one hand, it still has the spicy and hot medicinal properties of raw garlic, but the medicinal properties become "gentle" and will not be too irritating. It can relieve the lungs from cold and relieve cough; on the other hand, it has the sweet and warm medicinal properties of cooked garlic, which can warm the spleen and stomach and remove the cold and dampness of the spleen and stomach. Small recipe for steaming garlic water
Method: Take garlic (5 to 7 cloves for adults, 2 to 3 cloves for children), chop or slice them, add appropriate amount of rock sugar and put them in a steaming cup or bowl, add water to two-thirds of the height of the steaming cup (bowl), steam and cook, boil over high heat, steam for another 15 minutes (the garlic at this time is half-breed). Usage: Take out the steamed garlic water, let it warm and drink it. 2 to 3 times a day, the amount you drink can be gradually improved. Efficacy comment: Steamed garlic water is suitable for coughs in the external cold stage. Sometimes it is manifested as choking cough, accompanied by clear nose, sneezing, pale tongue, white cough, thin phlegm, fear of cold, and strong pain in the head and neck. If you have symptoms of cold pain in the stomach, you will get the temperature reduced if you drink it.
Note: ① Steam it immediately every time, and it is not advisable to steam it once and drink it multiple times. ② If the patient has lung heat cough (indicated by: coughing with yellow and thick phlegm or accompanied by sore throat, yellow tongue coating, bad breath, etc.), drinking steamed garlic water not only cannot relieve cough, but even aggravate the cough. ③ After taking steamed garlic water, some people will vomit and have diarrhea. This is not a bad thing, but the sweet and warm qi of garlic stimulates the spleen and stomach, causing cold and dampness to be discharged outward. At the end of the article, Healthcare Master would like to remind everyone: Although garlic is beneficial, do not eat too much. Because garlic cannot distinguish the quality of bacteria, long-term consumption may damage the beneficial bacteria in the intestines.
The pictures in this article are from Yitu.com.
(Daily push for health)
