What are the dangers of eating bad garlic and what are the disadvantages of eating too much garlic?

Look at the degree of badness, sprouted garlic will only reduce the nutritional value, the harm of bad garlic:

1. Sprouted garlic seeds consume nutrients in the stem, causing the bulb to shrivel and shrivel, and the edible value is greatly reduced, becoming less nutritious, 2. Regardless of food, it deteriorates and sprouts, which is not good for the body.

Benefits of eating garlic:

1. Sterilization and anti-inflammatory: In 1954, Soviet medical scientists confirmed that garlic juice can kill the bacteria in the medium within 3 minutes, with the development of medicine, the allicin contained in garlic has a broad-spectrum antibacterial effect has been proven one by one, 2, prevent cancer: garlic can block the synthesis of carcinogens ———nitrosamines, inhibit the growth of cancer cells, and have a killing effect on cancer cells.

3. Prevention of heart and cerebrovascular diseases: Another nickname given to garlic by scientists is "vascular scavenger", and researchers have found that people who eat garlic for a long time have much lighter deposits in the inner walls of their blood vessels than those who do not eat them. ,4,Promote hair growth:

The volatile oil contained in garlic can accelerate the speed of blood flow to the sebaceous glands and hair follicles, thereby promoting hair growth, and also has a ** effect on baldness, 5. Enhance immune function: Animal experiments have shown that the fat-soluble volatile oil in garlic can significantly improve the phagocytosis of macrophages and enhance the immune system.

6. Anti-aging: Garlic contains proteins, fats, sugars, vitamins and minerals, which have the effect of preventing vascular aging and immune decline.

Garlic is an ancient medicinal and edible treasure, and is known as the "health protector" abroad. Since ancient times, there has been a saying in China that "garlic is on the market, but pharmacies are closed". Sun Mengli, director of the second department of the nutrition department of the first hospital of Peking University Hospital, said that garlic does have many health care functions.

First of all, the allicin contained in garlic is a powerful killer of bacteria, which has an inhibitory and killing effect on staphylococcus, Escherichia coli, etc. It can be used to prevent bacterial dysentery, whooping cough and other diseases. Garlic is also a boon for patients with hyperlipidemia, and high-fat foods such as sausages and bacon have multiplied the fat in the blood after eating.

If garlic is eaten at the same time, the upward trend of fat will be curbed. "The reason why garlic has such an excellent effect," explains Li Changping, deputy chief nutritionist of the nutrition department of Beijing Hospital, "is because it contains two effective substances: alliin and alliinase.

Once the garlic is crushed, they come into contact with each other, resulting in the formation of allicin. Allicin has a strong bactericidal effect, but allicin will quickly lose its effect when heated, so eating raw garlic has a better bactericidal effect than cooked garlic. Therefore, for the best health benefits, it is better to mash garlic into a puree than to cut it with a knife.

And let it be left for 10 to 15 minutes to allow alliin and alliin to combine in the air to produce allicin before eating. Therefore, it is very healthy to eat garlic raw cold dishes at home, and garlic paste mixed with vinegar and a small amount of sesame oil when eating dumplings. China's traditional cuisine Northerners use vinegar and sugar to pickle Laba garlic during the Laba Festival, the finished garlic is light green, and the taste is sweet and sour, which can relieve dry mouth and enhance appetite.

Garlic is rich in vitamins, which are good for health when combined with acetic acid. For people with weak constitution and weak stomach and intestines, you can eat some cooked garlic such as roasted garlic appropriately. People who eat barbecue in the summer love to roast garlic on the stove and eat it hot.

This kind of burnt garlic has almost no smell, and it tastes like ginkgo seeds, and it tastes very good, but the sterilization and disinfection effect of this garlic is greatly reduced.

After the garlic seeds are harvested, the dormancy period is generally 2 to 3 months. After the dormant period, under the right temperature, garlic seeds will quickly germinate and grow leaves, depleting the nutrients in the stem, causing the bulb to shrivel, and the edible value is greatly reduced, and even rotten. Therefore, although sprouted garlic seeds can be eaten, their edible value will be greatly reduced due to their nutritional consumption.

Garlic is great for sterilization, but remember that no matter what, too much is always going to be a problem.

Eating garlic has many benefits, not only to get rid of the fishy smell of meat as a seasoning food, but also to kill bacteria. Of course, people who are allergic to garlic should not eat it, and people with peptic ulcers will add fuel to the fire and aggravate the condition if they eat it.

If you have a bad stomach and a bad stomach, you can brush your teeth or eat a piece of gum after eating garlic.

1. If you eat too much garlic, eating too much garlic will cause some ***, common oil is easy to cause fire, if you eat too much garlic, it will lead to mouth ulcers, red and swollen eyes, sore throat, hoarseness, constipation, high incidence of hemorrhoids, garlic to strictly control the intake, otherwise it will cause yin deficiency and fire.

Second, it is easy to lead to inflammation and ulcers in the digestive tract, because garlic is rich in allicin, if you ingest too many ingredients, it will have a strong damage and corrosive effect on the mucous membrane of the digestive tract, which can easily lead to gastritis, gastric ulcer, enteritis, and intestinal ulcer.

Go to the hospital for a check-up, don't think it's a trivial matter, don't be afraid of 10,000.