Can not eat potatoes sprouted, then garlic sprout it?

Garlic is the king of cancer? Sprouting nutrition doubled, pickled to promote digestion, eat the most health care? Are all these sayings reliable?

First of all, please pay attention to the role of garlic, and read with me loudly: This is a seasoning! This is a seasoning! This product is a seasoning.

Seasoning, as the name suggests, is used for seasoning. Of course, when the taste is heavy, it is normal, but it is not used as medicine. But there are always some articles exaggerating, Xiao Bian really can not stand, today we talk about the various past and present of garlic.

Can you eat garlic sprouts?

Can eat, but as for "nutrition doubled", unless you take it as a meal, otherwise the effect is not obvious.

Germinated garlic does not produce toxic substances like sprouted potatoes. The study found that sprouted garlic contains more heart-healthy antioxidants than fresh ones. In other words, the sprouted garlic is consumed in addition to the mineral elements such as protein and selenium in the garlic flap, and does not produce toxins, but is more beneficial to human health.

However, it is worth noting that: garlic has a dormancy period of about 2 to 3 months, it is best stored in a cool and ventilated place, so that germination is no problem. If it is placed in direct sunlight, it is best not to eat, because the green garlic may contain alkaloids.

Does Garlic's "Anticancer Theory" fly?

The study found that: The sulfur compounds in garlic can promote the intestinal production of an enzyme or called malic acid, can increase the body's immune system to reduce the risk of intestinal cancer; Garlic and selenium and other elements can inhibit tumor cells And the growth of cancer cells; allicin in garlic can also kill H. pylori in the stomach.

Therefore, garlic prevention of cancer is not groundless, but it is said that it is the king of anti-cancer a bit exaggerated, Xiaojian to say:

Garlic is indeed good for health and can prevent stomach problems, etc., you can eat more. But after all, it is only a seasoning. If you take it as a meal, or consider bad breath first.

Whether it can really prevent cancer is difficult to define, if any, the effect is very small.

The American Cancer Research Center once said that it is not recommended to use any dietary supplements to prevent cancer. Garlic is considered to be a vegetable with potential anticancer properties.

Garlic is eaten raw, we should all eat raw!

Indeed, when the raw garlic is crushed, alliin and garlic enzyme will interact, and the resulting "allicin" can be effectively retained. It has good sterilization and anti-virus effect, and can achieve health and health effects.

But (the good things are always there), the kind that puts the whole lobe in the mouth and eats directly, perhaps has not waited until the interaction to produce allicin, has already been swallowed in the abdomen, unless you chew slowly. Moreover, the garlic itself is spicy, and should not be eaten more than 2 to 3 flaps per day. There are stomach ulcers, diarrhea or people taking medication.

Is it the same ginger that is used for seasoning?

Although the sprouted ginger cuts, it may appear that the ginger meat is empty and the fibers are thick. This only shows that the nutritional composition and value of ginger are decreasing, and no poisoning or other adverse reactions will occur.

But rotten ginger do not eat! Rotting ginger produces a strong baicalein which can cause liver cell poisoning and degeneration and damage the liver and its function.

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