The First Choice For Fighting Cancer And Eliminating Bacteria And Viruses! Nutritionist Exposes 8 Benefits Of Garlic

Garlic is a good helper for many dishes. As the most important seasoning, as long as you use garlic to saute each dish, it can add a lot of aroma. It is an ingredient that appears in every family, and many people will match it. Eating it with grilled sausage adds a lot of flavor to the sausage. But you may not know that in addition to seasoning, garlic is actually super rich in nutritional value, and can even be used as a natural antibiotic to fight bacteria and viruses!

Garlic is the most natural antibiotic

Dietist Jian Ruoting said that garlic contains vitamins B, C, selenium and allicin, which can not only resist oxidation and prevent aging, but also reduce cholesterol synthesis and promote Blood circulation, maintain the normal function of the heart, and even eliminate bacteria and viruses in the intestines. It is a fairly natural antibiotic.

Prevent the formation of nitrosamines and stay away from cancer

In addition, eating garlic also has the effect of fighting cancer, which is the effect of "p-coumaric acid" in garlic. Jian Ruoting explained that nitrates are added to many cured meats as color-retaining agents. However, in the human gastrointestinal tract, nitrate will become nitrite through the action of some bacteria. Although the carcinogenicity of nitrate and nitrite itself is very low, nitrite can easily interact with protein in food in the acidic environment of the stomach to form carcinogenic nitrosamines, leading to gastric cancer. That is, "p-coumaric acid" can combine with nitrates to prevent nitrates from forming carcinogenic nitrosamines in the body.

However, Jian Ruoting also reminded that garlic will irritate the gastrointestinal tract and should not be eaten on an empty stomach. People with gastric ulcers should also reduce their consumption., in order to maintain good health. If people with gastrointestinal distress want to stay away from cancer, they might as well get "p-coumaric acid" from other foods. In addition to garlic, "p-coumaric acid" is often found in green, yellow, white, red, and black foods, such as green peppers, tomatoes, garlic, grapes and mulberries, which are rich in p-coumaric acid. .

◎ Image source/Provided by Dazhi Image/shutterstock ◎ Source/Jian Ruoting nutritionist