Eating raw garlic helps fight cancer, which type of people should not eat garlic?

Patients with eye diseases. The ancients said: "Garlic cures all diseases only at a glance". Eating garlic for a long time and in large quantities is harmful to the eyes.

Ji Kang said in the "Theory of Health" that "meat and spice are harmful to the eyes", garlic has the most pungent taste, and it is clear and clear, and it is easy to cause eye damage. Therefore, you should pay attention not to eat too much garlic, especially for people with eye diseases, and you must avoid spicy food when you are **.

People who are weaker are not suitable for eating, and it is easy to cause a burden on the body after eating, and people with a bad stomach will definitely cause stomach cancer if they eat these, so the body will be even worse.

People with eye diseases should not eat garlic, weak people should not eat garlic, or people with some liver disease should not eat garlic. People who often have diarrhea should not eat garlic, and some people who are seriously ill should not eat garlic.

Garlic is the most common spice seasoning, it is known as a natural antibiotic, rich in allicin and other nutrients and antioxidants, and has a variety of skin beautifying effects.

However, high temperatures can destroy alliin, the most important anti-cancer substance in garlic, so researchers at the National Cancer Center recommend not rushing to slice garlic into thin slices, crush garlic for 15 minutes and then cook it for 15 minutes to maximize its anti-cancer benefits.

Professor Erlharrison said: "Through urine testing, it was found that the experimental group greatly reduced the number of cancer cells in the body after eating garlic. The more you eat, the less potential carcinogens you have in your body.

These foods have anti-cancer effects in addition to anti-cancer effects:

1.Brown white. Lettuce is rich in fiber, and after food enters the intestines, it can accelerate the speed of food residue excretion, shorten the retention time of toxic substances in food, and promote the excretion of bile acids, which is very effective in preventing colorectal cancer.

2.Cauliflower. Cruciferous foods, such as cauliflower, may reduce the risk of pancreatic cancer. The study noted that this may be because of the natural folic acid contained in foods.

3.Mushroom. Shiitake mushrooms contain polysaccharide anti-cancer active substances, which can promote the formation of antibodies, make the body produce anti-tumor immunity, and inhibit the growth of tumor cells.

4.Asparagus. Asparagus is a vegetable that has swept the world in recent years, it is rich in vitamins, rutin, nucleic acid and other ingredients, and has a certain effect on lymphoma, bladder cancer, and ** cancer.

5.Spinach. It is recognized as goldenrod among green leafy vegetables. Rich in lutein, vitamin E, and antioxidants, regular consumption can prevent liver, ovarian, colon, and prostate cancer.

6.Pineapple. Rich in proteases that relieve sore throat and cough, arthritis and gout, and speed up protein digestion. And a recent study showed that eating pineapple is also very effective for cancer prevention and**.

For example, there are onions, soybeans, carrots, hawthorns, figs, broccoli, cabbage, bitter gourd, black goji berries, sweet potatoes, enoki mushrooms, eggplants, beets and so on.

In addition to garlic, you can also eat, milk, yogurt, honey, pollen, tea, seafood, some mushrooms, dried fruits, these foods can fight cancer.

For example, there are onions, mustard greens, green onions, tea, milk, yogurt, honey, condensed milk, nuts. The most important thing is to eat a healthy diet and also increase exercise.

It can be sterilized and disinfected, can prevent stomach cancer and esophageal cancer, can prevent periodontitis, and can improve the body's immunity. People with eye problems, people with insufficient qi and blood, people with liver problems, people with heart disease, these people are not okay.

It can be antibacterial and anti-inflammatory, can improve the body's immunity, can fight cancer, can also lower blood lipids, and can eliminate intestinal garbage. People with eye diseases, people with liver problems, people with weak bodies, people with lung fever, people with indigestion, these people are not allowed to eat.

The effect of powder can also be antibacterial and anti-inflammatory, can prevent digestive tract infection, can improve immunity, reduce blood lipids, detoxify and clear the intestines; It is not suitable for people who eat garlic, by patients with liver disease, weak spleen and stomach, patients with cancer, eye diseases, diarrhea.

Garlic is indispensable in daily diet, not only as a seasoning, but also to prevent diseases. Ancient Egypt used garlic as an external medicine, and doctors advocated oral garlic ** cancer, according to foreign NCI scientific research, garlic is located at the top of the pyramid of food cancer prevention. The organic sulfur organic compounds present in fresh garlic mainly include diallyl monosulfate, diallyl disulfide and allicin, i.e. diallyl trisulfate.

They can block the activity of carcinogens and alleviate the toxicity of carcinogens***.

Allicin can inhibit rectal cancer, prostate tumor, liver cancer, intestinal cancer, ** disease and other tumors. Extract test: Tests were carried out on the unique garlic Chinese medicine preparation, and the garlic extract was confirmed:

AGE, which has the effect of inhibiting the proliferation of malignant tumor cells and preventing organic chemical carcinogens. The test confirmed that AGE has a barrier effect on prostate cancer, breast cancer, intestinal cancer, esophageal cancer, liver cancer, ** disease, and rectal cancer.

The key role of garlic in the prevention of malignant tumors is manifested in the digestive tract, such as esophageal cancer, gastrointestinal cancer, colorectal cancer, etc., of course, its preventive effect on other cancers is obvious. The reason why garlic prevents malignant tumors of the digestive tract is that garlic inhibits the production of reverting bacteria for the production of sodium nitrite, thereby reducing the probability of sodium nitrite production and conversion into nitrite amine. According to contemporary research, garlic contains organic sulfur organic compounds (OSCs), which include allicin, diallyl sulfate, diallyl disulfide, diallyl trisulfate, etc.

This is also the main reason why it has the ability to prevent diseases, such as anti-bacteria, bacteria, lowering blood lipids, preventing arteriosclerosis, and preventing cancer. That's why garlic is such a good thing. In everyone's daily life, garlic can often be seen, pickled garlic, pickled garlic, and dumplingsGarlic is also found in many grilled dishes, such as dipping sauce and garlic spicy sauce, and some are eaten raw like me.

And after the garlic is cut and milled, the plant cells destroy the alliin enzyme and promote the dissolution of allicin, so mashing into minced garlic is a good choice.

Of course, it is true that garlic contains allicin, which can be sterilized and disinfected, and can also prevent cancer.

Not really. The effect of eating garlic is only limited to this, that is to say, if you eat garlic, garlic contains allicin, which can inhibit you from breeding for your Helicobacter pylori and reduce some stomach diseases, including stomach cancer, but it does not mean that eating garlic can stay away from stomach cancer. There is no scientific basis for this claim.

It's true. Garlic can be sterilized and disinfected, and it can also remove bad breath, which can achieve the purpose of anti-cancer.

Basic efficacy.

Powerful sterilization. The sulfur-containing compounds in garlic have a strong antibacterial and anti-inflammatory effect, and have inhibition and killing effects on a variety of cocci, bacilli, fungi and viruses, etc., and are the strongest antibacterial effect among the natural plants currently discovered.

Prevention and treatment of tumors and cancer. Elements such as germanium and selenium in garlic inhibit the growth of tumor cells and cancer cells, and experiments have found that the people with the lowest incidence of cancer are the people with the highest levels of selenium in their blood. According to the National Cancer Organization, garlic is at the top of the list of plants with the greatest anti-cancer potential in the world.

Detoxify and cleanse the intestines and prevent gastrointestinal diseases.

Lowers blood sugar and prevents diabetes. Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, improve the body's glucose tolerance, rapidly reduce blood sugar levels in the body, and can kill various bacteria that induce diabetes due to infection, so as to effectively prevent and improve diabetes.

Prevention and treatment of cardiovascular and cerebrovascular diseases. Garlic can prevent fat deposition in cardiovascular and cerebrovascular vessels, induce fat metabolism in tissues, significantly increase fibrinolytic activity, reduce cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase the dilatation of arterioles, promote vasodilation, regulate blood pressure, increase the permeability of blood vessels, thereby inhibiting the formation of thrombosis and preventing arteriosclerosis.

6. Prevent colds.

Garlic contains a kind of capsaicin called "propylene sulfide", which has a good killing effect on pathogenic bacteria and parasites, can prevent colds, and reduce cold symptoms such as fever, cough, sore throat and nasal congestion.

7. Anti-fatigue effect.

Some studies have found that pork is one of the foods rich in vitamin B1, and vitamin B1 is combined with the allicin contained in garlic, which can play a good role in eliminating fatigue and restoring physical strength.

8. Anti-aging effect: Some ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.

9. Protect liver function: The trace element selenium in garlic removes toxins and reduces the detoxification burden of the liver by participating in the aerobic metabolism of the blood, so as to achieve the purpose of protecting the liver.

Yes, but the garlic should be mashed and left in the air for 15 minutes to have an anti-cancer effect. Remember: Cooked has no anti-cancer effect!

If you want to eat garlic to fight cancer, how much garlic should I eat?

To slice naturally oxidized, allicin is anti-cancer.

Answer: Garlic has a cancer-preventing effect, but it is best to eat it raw, and it does not have this effect when cooked. After raw garlic is mashed or chewed, the allicin-producing enzyme contained in it is released, which can convert allicinogen into allicin, which can effectively kill bacteria and molds in the body, thereby blocking the synthesis of carcinogens nitrosamines. However, if the garlic is cooked and then eaten, the allicin enzyme is eliminated, and it is impossible to produce allicin with sterilizing effect.