Epidemic Prevention Science and Diet: How garlic improves autoimmune experts to solve doubts

BEIJING, Feb. 26 (Xinhua) -- Garlic as a common vegetable in daily life, in many people's cognition has always believed that garlic is only a condiment, which is mainly used to produce a strong garlic flavor, I do not know garlic as a natural agricultural product, it has rich nutritional value and unique health care role.
during the outbreak, in addition to washing hands, disinfection, wearing masks, less out of the house, as the general public we can also improve their own immunity, to prevent the invasion of the virus.
the nutritional value of garlic garlic is very rich in nutrients, every 100 grams of fresh garlic contains 67 grams of water, protein 4.5 grams, fat 0.2 grams, carbon hydrate 27 grams, crude fiber 1.1 grams Calcium 39 mg, iron 1.1 mg, vitamin C 7 mg, vitamin B10.04 mg, vitamin B20.06 mg, as well as the human body essential trace elements selenium, zinc, radon and other nutrients.
Garlic is a natural plant broad-spectrum antibiotics, which contain about 2% allicin, allicin on a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid fever, typhoid fever, tuberculosis and Vibrio cholerae, have a significant inhibitory or colic effect.
contains creatinine in garlic can enhance muscle vitality, especially when combined with vitamin B1, but also to eliminate fatigue, physical fitness effect.
garlic in garlic has a strong antioxidant effect, far more than other fruits and vegetables.
regularly and can effectively help remove reactive oxygen free agents from the body, slowing the rate at which cells age with oxidation.
do you eat garlic? 1. Raw food is the best.
Because allicin breaks down as the temperature rises, when eating garlic, frying and frying can destroy most of the garlic, resulting in a loss of nutrients, so daily prevention of disease is best.
, crush the garlic and leave it in the air for ten minutes to help synthesize allicin, so when eating garlic, it's best to crush it and eat it again.
2. Serve as a condiment.
garlic flakes or garlic mince to season when cooking.
3. Make sugary garlic.
garlic in daily life to make sugar garlic, can make the spicy taste of garlic a lot lighter, and finally eat sugar garlic when the taste is crisp and tender, taste slightly sweet.
4. Grilled garlic.
garlic even skin roasted together to eat, can remove the chill in the human body, human diarrhea abdominal pain and enteritis and other diseases have a good relief effect.
experts recommend 1. Garlic should not be eaten on an empty stomach; 2. Garlic is good, but controlling intake is the key, recommended 3-4 cloves per day, not too much to eat; 3. People with eye disease, liver disease and diarrhea should not eat garlic.
Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences / Agricultural and Rural Ministry of Agricultural and Rural Products Processing Quality and Safety Risk Assessment Laboratory (Beijing) Lu Cong, Jinno, Fan Wei, Wang Fengzhong