This is how to eat garlic to fight cancer

Garlic is one of the indispensable foods on the table. It is rich in trace elements such as iron and selenium, as well as organic sulfides and other beneficial ingredients, which can sterilize and inhibit bacteria, lower cholesterol in the body, inhibit cancer, and prevent the occurrence of diabetes, hypertension and cardiovascular diseases. Besides these, there are several things you must know about garlic.

The reason why garlic has a strong anti-cancer effect is because the enzymes in it are working. However, cooking at high temperatures will destroy the enzymes and make garlic lose its anti-cancer effect. During the heating process, the content of organic sulfide, which plays an antibacterial role, gradually decreases, and the higher the temperature, the faster it decreases, so cooked garlic is not good enough for sterilization. It is a healthy way to eat garlic at home, such as cold dishes with garlic and dumplings with vinegar and a little sesame oil.

Garlic contains effective substances such as allicin and alliinase, and when crushed, they come into contact with each other to form allicin, which has a health effect. Therefore, it is best to mash garlic into a puree and let it sit for 10-15 minutes before eating it, which is good for the production of allicin.

[One-headed garlic is more anti-cancer] One-headed garlic is actually a garlic bulb whose plant is undernourished, stunted and unable to produce multiple cloves. Its pungent taste is unique and has some medicinal value, and its anti-cancer effect is higher than that of ordinary divided garlic.

Purple-skinned garlic is more antibacterial than white-skinned garlic】 Garlic can be divided into white, purple and black-skinned garlic according to the color of the outer skin, among which white and purple-skinned garlic are more common. Compared with white garlic, purple garlic has a more pungent taste and higher content of active ingredient allicin, which is also more effective in inhibiting bacteria.

Add some sugar to protect the allicin in the pot] When using garlic in the pot, the oil temperature should not be too high and the cooking time should not be too long.

[Keep in a dark place] Newly marketed garlic has a high water content, so you should buy it home and dry it flat before storing it, not in a plastic bag. It is best to store garlic in a ventilated, dry and dark place to inhibit its sprouting. You should also keep the outer skin intact when storing, and peel it as you use it.

It is not advisable to eat more than 2-3 cloves of raw garlic per day] Allicin has a certain stimulating effect on the stomach and intestines. For people with poor gastrointestinal function, it is better not to exceed 1 clove per day; for people with good gastrointestinal function, it is better to have 2~3 cloves per day. People with liver disease, non-bacterial diarrhea, eye disease, stomach disease, duodenum, and cerebral hemorrhage are better off not eating garlic.