What's the function of putting garlic in jiaozi?

Garlic is a Liliaceae plant. The whole body is treasure, whether it is soft leaves, stems or roots, you can eat it. Not only that, but also an indispensable condiment in people's daily life. When you add it to the dishes for cooking fish and meat, it can remove the fishy smell and enhance the flavor, which has a unique flavor. Modern medicine has proved that it has the functions of sterilization, anti-inflammatory, antidiarrheal, diuretic, blood lipid lowering, blood pressure lowering and hemostasis. Nutritionists have found that it contains a variety of nutrients, such as carbohydrates, protein, fat, calcium, phosphorus, iron, vitamins and volatile oil, especially allicin, which has a strong bactericidal effect and can inhibit and kill staphylococcus, Escherichia coli, meningococcus, streptococcus, Shigella, tuberculosis and so on. Therefore, it has a good curative effect on diseases caused by the above bacteria. Medicine has listed it as having broad-spectrum antibacterial effect and applied it in clinic. For example, treating and preventing acute enteritis, bacillary dysentery, whooping cough and other diseases. Therefore, some people regard it as a "natural antibiotic", which has certain scientific reasons. However, we should tell people realistically that allicin contained in garlic has a disadvantage, which will be destroyed and lose its bactericidal effect when it encounters high fever. Therefore, working people have long used it to mix cold dishes, eat jiaozi, mash garlic, add some vinegar and a small amount of sesame oil. In addition, garlic contains a component that macrophages devour cancer cells, which can enhance human immunity, thus preventing the spread of cancer cells and delaying the development of cancer. Studies have shown that it can not only reduce the production of nitrosamine precursors, but also prevent the synthesis of nitrosamines and directly inhibit the production of tumor cells. At the same time, it is also rich in germanium, which has anti-cancer and anticancer effects in the human body. Therefore, garlic is also a multifunctional anticancer food. Although it has many functions in people's daily life. However, we advise you not to eat too much garlic every meal, especially for patients with acute gastritis and active gastric and duodenal ulcers, because garlic directly stimulates gastric mucosa, which increases gastric acid, which is not good for the condition, and sometimes may cause stomach problems and ulcer bleeding, so as to remind people to pay attention. "Taboo people" who eat garlic. People with liver disease should not eat it: Many people think that garlic can resist bacteria and viruses, so garlic is used to prevent hepatitis. Some people even eat garlic every day after suffering from hepatitis. This practice is extremely unfavorable to hepatitis patients, because garlic has no effect on hepatitis virus. On the contrary, some components of garlic can stimulate the gastrointestinal tract, inhibit the secretion of intestinal digestive juice and affect food digestion, thus aggravating many symptoms such as nausea of hepatitis patients. In addition, the volatile components of garlic can reduce red blood cells and hemoglobin in blood, and may cause anemia, which is not conducive to the treatment of hepatitis. Non-bacterial diarrhea should not be eaten: garlic should not be eaten raw when non-bacterial enteritis and diarrhea occur. Because there is inflammation in the local mucosal tissue of the intestine, the blood vessels in the intestinal wall are dilated, congested and swollen, and the permeability is increased. A large number of protein, electrolytes such as potassium, sodium, calcium, chlorine, and liquids in body tissues penetrate into the intestinal cavity, and a large number of liquids stimulate the intestinal tract, which accelerates intestinal peristalsis, thus causing abdominal pain, diarrhea and other symptoms. If you eat raw garlic again, spicy allicin will stimulate the intestine, aggravate congestion and edema of intestinal mucosa, promote exudation and aggravate the condition. If diarrhea has occurred, garlic should be eaten with caution. Patients with eye diseases should not eat garlic: Chinese medicine believes that eating garlic in large quantities for a long time will "hurt the liver and hurt the eyes." Therefore, patients with eye diseases should try not to eat garlic, especially those with poor health and weak qi and blood. Otherwise, after a long time, their eyesight will decline, tinnitus, top-heavy and memory will decline. Some people suffer from myopia or other eye diseases and need to take Chinese medicine for treatment. At this time, they must avoid eating, otherwise it will directly affect the curative effect. Eating a lot of garlic in summer and autumn has the greatest influence on the eyes.