Can garlic help sober you up

Garlic should be an ingredient that exists in every household's kitchen, because garlic can effectively remove fishy smell and enhance flavor in some dishes, and the medicinal effect of garlic in daily life is also very obvious. For example, to prevent cardiovascular and cerebrovascular diseases and lower blood lipids, after a person sobers up from a hangover, they should find some appropriate ways to sober up. Can taking garlic help sober up?

Researchers at the Garlic Research Institute pointed out that many human diseases are caused by high fat levels in the blood. Many everyday foods, such as eggs, sausages, cheese, bacon, etc., will increase the fat in the blood exponentially after eating. However, if you eat garlic at the same time, the trend of fat increasing will be curbed. In addition to helping lower blood lipids, garlic also has the effect of preventing and reducing the accumulation of fatty plaques in the arteries. This is important because when fatty plaques build up in the coronary arteries, they can lead to heart disease.

Smoking and drinking can also make the blood viscous. If you eat some garlic at the same time, it will balance and dilute the blood. Garlic thins the blood and also has antioxidant properties similar to vitamin E and vitamin C.

These potential benefits of garlic have opened up a new natural care approach for preventing and improving atherosclerosis and preventing and treating heart disease. At the same time, garlic also has a certain effect on lowering high blood pressure. Patients with hypertension can lower their blood pressure by eating a few cloves of garlic soaked in vinegar and drinking two tablespoons of vinegar juice every morning for half a month.

As long as the blood is kept normal, you will not be prone to diseases such as high blood pressure, heart disease, cerebral hemorrhage, etc. Experts from the Garlic Research Institute say that eating garlic every day can kill bacteria, detoxify and prolong life. People who eat garlic regularly have nearly half the risk of developing stomach cancer than those who do not eat it regularly. Moreover, people who eat more garlic have a very low risk of developing rectal cancer.

Cooked food is worse than raw food

Experts at the Garlic Research Institute believe that the reason why garlic has such excellent effects is because it contains two effective substances: alliin and allinase. Alliin and allinase each stay quietly in the cells of fresh garlic. Once the garlic is crushed, they will come into contact with each other and form a colorless, oily liquid - allicin. Allicin has a strong bactericidal effect. After entering the human body, it can react with the cysteine ​​of bacteria to form a crystalline precipitate, destroying the SH group in the sulfhydryl amino group necessary for the bacteria, causing metabolic disorders in the bacteria, making them unable to reproduce and grow.

However, allicin quickly loses its effect when exposed to heat, so garlic is best eaten raw. Garlic is not only afraid of heat, but also afraid of salt. It will lose its effect when encountering salt. Therefore, if you want to achieve the best health care effect, it is best to mash the garlic into a paste rather than cutting it into minced garlic with a knife. It should be left for 10-15 minutes to allow alliin and alliinase to combine in the air to produce allicin before eating.

Garlic can be mixed with meat filling to make spring rolls, meat buns, wontons, etc. It can also be made into garlic braised pork and garlic bread. Germany also has garlic ice cream, garlic jam and garlic schnapps, which are not only healthy but also taste good. Garlic oil extracted from allicin is also very healthy and can be spread on bread or used as cooking oil.

It's not that the more you eat, the better.

The German Garlic Research Institute recently invented a whole garlic extract biological product called "time crystal", which marks a new development in human use of garlic.

Experts also point out that eating garlic is not the more the better. Because eating too much garlic will affect the absorption of vitamin B, eating a lot of garlic can also irritate the eyes and easily cause blepharitis and conjunctivitis.

In addition, garlic should not be consumed on an empty stomach. Because garlic is highly irritating and corrosive, patients with gastric ulcers and those suffering from headaches, coughs, toothaches and other diseases should not eat garlic. Take it once a day or every other day, 2-3 cloves each time.