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Garlic powder is prepared by adding carrier to allicin oil. Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 1/10 of that of penicillin. It has obvious inhibition and killing effects on a variety of pathogenic bacteria, such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and vibrio cholerae.
1. Garlic essential oil has the effect of inhibiting platelet aggregation. Its mechanism is to change the physical and chemical properties of platelet membrane, thereby affecting the platelet extraction and release function, inhibiting the fibrinogen receptor on platelet membrane, inhibiting the combination of platelet and fibrinogen, affecting the sulfur base on platelet membrane, and changing platelet function.
2. According to the epidemiological survey, the death rate of cardiovascular disease in the area where the average person eats 20 grams of garlic per day is significantly lower than that in the area where there is no habit of eating raw garlic. The researchers tested 50 people in Laoshan County and asked them to eat 50 grams of raw garlic every day. Six days later, the contents of total cholesterol, triglyceride and l3 lipoprotein in serum were significantly lower than those before the experiment. Regular consumption of raw garlic can also reduce blood pressure.
3. The hypoglycemic experiment proved that raw garlic can improve the glucose tolerance of normal people, promote the secretion of insulin and increase the utilization of glucose by tissue cells, thus reducing blood sugar.
4. Smoking and drinking will make the blood thick. If you eat garlic at the same time, it will balance and dilute the blood.
5. Hypertension patients eat several cloves of garlic soaked in vinegar every morning, and drink two tablespoons of vinegar juice. Eating for half a month will have a significant effect on hypertension patients.
6. Garlic with pork is a good way to eat. Pork is one of the most rich foods containing vitamin B1. The combination of vitamin B1 and allicin contained in garlic can eliminate fatigue and restore physical strength.
7. Garlic and herring can make blood smooth, and garlic can promote the digestion of protein in fish. Pomfret, saury and herring are rich in unsaturated fatty acids, which have obvious effects on lowering cholesterol, coagulating platelets and dissolving thrombus. Eating with garlic will help blood flow.
It should be noted that garlic is suitable for raw food. It is better to mash garlic rather than chop it with a knife. And put it for 10-15 minutes, let allicin and alliinase combine in the air to produce allicin before eating.
At the same time, pay attention to the amount of garlic, not the more you eat, the better. Eating too much garlic will affect the absorption of B vitamins. Eating a lot of garlic will also stimulate the eyes, which is easy to cause blepharitis and conjunctivitis. In addition, garlic should not be eaten on an empty stomach. Garlic should not be eaten by patients with gastric ulcer or suffering from headache, cough, toothache and other diseases.
1. Garlic powder has a broad-spectrum and efficient anti-inflammatory and bactericidal function, actively regulates the immune system, and can play a role in preventing disease, preventing wound infection, treating disease and repelling insects.
2. It has excellent taste correction function and is a safe and efficient food attractant.
3. It has strong anti-mildew and anti-oxidation effect, and is a protective agent of feed nutrition.
4. It also has good detoxification function, which can inhibit mold toxicity and eliminate heavy metal ions.
5. It can regulate the metabolism function of the body and effectively inhibit the growth and reproduction of harmful bacteria such as Escherichia coli and Salmonella. It has significant curative effect on respiratory and digestive diseases and their complications, and has the functions of clearing heat and detoxicating, activating blood circulation and removing blood stasis.
Garlic powder is prepared by adding carrier to allicin oil. Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 1/10 of that of penicillin. It has obvious inhibition and killing effects on a variety of pathogenic bacteria, such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and vibrio cholerae.
1. Garlic essential oil has the effect of inhibiting platelet aggregation. Its mechanism is to change the physical and chemical properties of platelet membrane, thereby affecting the platelet extraction and release function, inhibiting the fibrinogen receptor on platelet membrane, inhibiting the combination of platelet and fibrinogen, affecting the sulfur base on platelet membrane, and changing platelet function.
2. According to the epidemiological survey, the death rate of cardiovascular disease in the area where the average person eats 20 grams of garlic per day is significantly lower than that in the area where there is no habit of eating raw garlic. The researchers tested 50 people in Laoshan County and asked them to eat 50 grams of raw garlic every day. Six days later, the contents of total cholesterol, triglyceride and l3 lipoprotein in serum were significantly lower than those before the experiment. Regular consumption of raw garlic can also reduce blood pressure.
3. The hypoglycemic experiment proved that raw garlic can improve the glucose tolerance of normal people, promote the secretion of insulin and increase the utilization of glucose by tissue cells, thus reducing blood sugar.
4. Smoking and drinking will make the blood thick. If you eat garlic at the same time, it will balance and dilute the blood.
5. Hypertension patients eat several cloves of garlic soaked in vinegar every morning, and drink two tablespoons of vinegar juice. Eating for half a month will have a significant effect on hypertension patients.
6. Garlic with pork is a good way to eat. Pork is one of the most rich foods containing vitamin B1. The combination of vitamin B1 and allicin contained in garlic can eliminate fatigue and restore physical strength.
7. Garlic and herring can make blood smooth, and garlic can promote the digestion of protein in fish. Pomfret, saury and herring are rich in unsaturated fatty acids, which have obvious effects on lowering cholesterol, coagulating platelets and dissolving thrombus. Eating with garlic will help blood flow.
It should be noted that garlic is suitable for raw food. It is better to mash garlic rather than chop it with a knife. And put it for 10-15 minutes, let allicin and alliinase combine in the air to produce allicin before eating.
At the same time, pay attention to the amount of garlic, not the more you eat, the better. Eating too much garlic will affect the absorption of B vitamins. Eating a lot of garlic will also stimulate the eyes, which is easy to cause blepharitis and conjunctivitis. In addition, garlic should not be eaten on an empty stomach. Garlic should not be eaten by patients with gastric ulcer or suffering from headache, cough, toothache and other diseases.
1. Garlic powder has a broad-spectrum and efficient anti-inflammatory and bactericidal function, actively regulates the immune system, and can play a role in preventing disease, preventing wound infection, treating disease and repelling insects.
2. It has excellent taste correction function and is a safe and efficient food attractant.
3. It has strong anti-mildew and anti-oxidation effect, and is a protective agent of feed nutrition.
4. It also has good detoxification function, which can inhibit mold toxicity and eliminate heavy metal ions.
5. It can regulate the metabolism function of the body and effectively inhibit the growth and reproduction of harmful bacteria such as Escherichia coli and Salmonella. It has significant curative effect on respiratory and digestive diseases and their complications, and has the functions of clearing heat and detoxicating, activating blood circulation and removing blood stasis.
