What are the nutritional and medicinal values of garlic?

Garlic has many values, especially its nutritional and medicinal value. Although many people stay away from it and find its taste exciting and irresistible, garlic is a refreshing natural and healthy seasoning food in dishes. Garlic originated in Central Asia and is one of the earliest spices planted by human beings. It not only has a certain edible value, but even in World War I and World War II, the wounded soldiers used garlic externally to relieve inflammation. Nutritional value Garlic itself contains allicin (our counselor's home provides a place for counselors and friends to get together in the same city). Allicin plays a very important role in anti-platelet coagulation, because reducing blood coagulation can reduce the chance of vascular occlusion. In addition, allicin helps to prevent blood lipids, including cholesterol and triglycerides, and the chances of suffering from atherosclerosis, coronary heart disease and myocardial infarction will be greatly reduced. On the other hand, some studies have pointed out that garlic can help stop the growth of cancer cells and reduce the chance of cancer, especially for intestinal tract and gastric cancer. Cooked garlic can increase appetite and intestinal peristalsis, and has the effect of exhausting air, which has a good effect on people with drooping internal organs, easy flatulence and low blood pressure. Medicinal value From the perspective of traditional Chinese medicine, garlic with pungent taste has many different medicinal values. 1. Warm digestion: In case of abdominal distension and cold pain, the first two pieces of garlic can be taken together with two pieces of ginger porridge. 2. Detoxify dysentery: Garlic can also be used to treat dysentery and diarrhea. Take three to five garlic pieces and mash them, and then add boiling water to take them, which can play a role in sterilization and detoxification. 3. Prevent influenza and lower blood pressure: In the early stage of cold symptoms or when blood pressure rises, you can take one or two sweet and sour garlic on an empty stomach every morning and take it with vinegar juice for ten days to two weeks, which can prevent influenza and help stabilize blood pressure. Garlic should be avoided. Once cut, it will give off a strong garlic smell under the action of enzymes, but once heated, the smell will gradually fade and the efficacy will be greatly reduced. Therefore, nutritionists remind everyone that if garlic is to play its best role, it is best to avoid frying or cooking for too long. It is best to chop it directly and add it to the salad, or add garlic after the soup is boiled. In addition, because garlic is spicy, people with poor digestion and stomachache should not eat more. On the other hand, Chinese medicine points out that garlic should not be eaten more, because it will consume blood when it is hot, but it will hinder vision. If it is yin deficiency and excessive fire, it should be used with caution. Moreover, consumption should be reduced before the operation, so as not to hinder blood coagulation and wound healing.