Does eating garlic weaken memory? Eating more garlic is not cancerous

Garlic is good to eat and high in zinc. People who have been on the computer for a long time should eat more garlic, how can it weaken memory.

Garlic has high nutritional value, and if you have nothing to eat, there will be these 4 major benefits

Garlic is a seasoning that we often use in our daily life, some people dislike the garlic taste is too strong, and they can not put it as much as possible, and some people are afraid that garlic will taste in the mouth after eating. Therefore, many people will not touch such a thing as garlic, in fact, garlic has many good aspects, and we should take the benefits of eating garlic seriously.

Eating MSG mainly has the following effects:

The main component of monosodium glutamate is monosodium glutamate, which can be broken down during digestion, which is catalyzed by enzymes in brain tissue and can be converted into an inhibitory neurotransmitter. When excessive intake of MSG, this inhibitory neurotransmitter will inhibit various nerve functions in the human body, resulting in a series of symptoms such as dizziness, headache, drowsiness, and muscle spasms; Some people will also be agitated and flustered; Some people with more sensitive constitutions may even feel sore bones and weak muscles. In addition, too much inhibitory neurotransmitter can also inhibit the secretion of thyroid-releasing hormone by the body's hypothalamus, hindering bone development, especially in children.

MSG contains sodium, and excessive intake can lead to high blood pressure. The elderly are particularly sensitive to sodium intake, so the elderly and people with diseases such as high blood pressure, kidney disease, and edema should eat less MSG. When too much monosodium glutamate is consumed, exceeding the body's metabolic capacity, it will even lead to an increase in the level of glutamate in the blood, limiting the body's utilization of essential minerals such as calcium, magnesium, and copper.

In particular, glutamate can combine with zinc in the blood to produce zinc glutamate that cannot be used and be excreted from the body, resulting in zinc deficiency in the human body, and zinc is an important nutrient for the physical and mental development of infants and young children. The WHO stipulates that MSG is prohibited in the food of children under 1 year old, and China stipulates that MSG shall not be added to the food of children under 12 years old, so parents should let their children eat more natural umami food. Experts recommend that each dish should not exceed milligrams.

In addition, recent studies have suggested that long-term excessive consumption of MSG may lead to retinal thinning, vision loss, and even blindness.

Scientific consumption of monosodium glutamate, the following should also be done in cooking:

1. Avoid high temperature use.

When cooking a dish, if MSG is added when the temperature of the dish is very high, a chemical change will occur, causing MSG to become sodium pyroglutamate. In this way, instead of playing a seasoning role, it will produce a slight toxin, which is not good for human health. Scientific experiments have proven that at a temperature of 70 to 90, the solubility of MSG is the best.

Therefore, the best time to put MSG in is when the dish is about to come out of the pot. If the dish needs to be thickened, the MSG should be added before thickening. According to the principle that MSG should not be put at high temperature, it can be known that you do not need to add MSG when you are sizing and hanging paste.

2. Avoid low temperature use.

MSG is not easy to dissolve when the temperature is low. If you want to eat mixed vegetables and need to add MSG to enhance freshness, you can boil MSG with warm water, let it cool and pour it on top of the cold vegetables.

3. Do not use it in alkaline food.

In an alkaline solution, MSG undergoes a chemical change to produce a disodium glutamate with an undesirable odor. So when cooking alkaline food, don't put MSG. If the squid is made with alkaline hair, MSG cannot be added.

4. Avoid over-dosing.

Excessive MSG will produce a strange taste that seems to be salty but not salty, and astringent but not astringent, and the use of MSG is not better.

Garlic can be antibacterial and antiviral, and the most important thing is that it plays a bactericidal role. You can eat it often! Nothing particularly big ***.

Eating garlic can only prevent it, and in general, the chance of cancer is much smaller than that of people who don't eat garlic. Don't eat too much garlic either. One clove a day is best, and eating too much garlic often will lead to blurred vision and memory loss.

I eat one petal every day, and I eat it at night to reduce the inconvenience caused by the smell in my mouth, and I will be fine the next morning.

It has a certain anti-cancer effect. In fact, the reason for garlic cancer prevention comes from the word allicin, only garlic is in the middle of the stream, and allicin can only be produced after contact with the air, so cut the garlic before each meal, let it be in full contact with the air for a few minutes, do not add any ingredients during this period, and then eat, so as to have the effect of sterilization and cancer prevention.

【Can cervical cancer patients eat garlic】Cervical cancer No. 1 answers for you: You can eat garlic while using cervical cancer No. 1. Garlic is the bulb of garlic in the lily family, which contains protein, fat, phosphorus, iron, calcium and a variety of vitamins.

Its active ingredients for pain prevention and anti-cancer are mainly allicin, diallyl thiosulfate, garlic oil, etc. In addition to the role of garlic in preventing tumors by enhancing immune function and improving the body's anti-cancer ability, garlic also has a direct inhibitory effect on liver cancer, nasopharyngeal cancer and cervical cancer cells. It can also directly block the synthesis of carcinogenic chemicals nitrosamines in the body.

Cervical Cancer No. 1 provides you with a secret recipe for garlic: 200 grams of garlic, 500 ml of rice vinegar, and an appropriate amount of sugar. Peel and peel the garlic into cloves, wash and drain, put it in rice vinegar with sugar, soak it for 1 month and then take it.

Several capsules at a time, with meals, but it is advisable to eat often for good results. In this product, garlic promotes evil and dispels evil, reduces swelling and detoxification, rice vinegar invigorates blood and dissipates stasis, dissipates food and dissolves citrus, and the two things are matched to form a prescription for reducing swelling and dissipating stasis. Regular consumption can not only be appetizing, but also to prevent illness and health.

Cervical Cancer No. 1 wishes you a good mood every day! Can cervical cancer patients eat garlic?