Does garlic fight cancer?

Question 1: How does garlic eat anti-cancer garlic has a strong anti-cancer effect because allicin is at work. High-temperature cooking will destroy allicin and make garlic lose its anticancer effect. The best way is to chop and crush garlic, contact with air for at least 10 to 15 minutes, and then put it in a hot pot to cook. This can make the irritating substances in garlic combine with oxygen to form compounds, which will not be destroyed at high temperature. Only by eating garlic in this way can we effectively play its anti-cancer role. Of course, it would be better if you ate it raw.

Remind consumers that long-term consumption of garlic will damage the liver and eyes, and those with yin deficiency and excessive fire should not eat it. Garlic has bad breath. To remove the garlic smell in the mouth, you can chew Angelica sinensis or strong tea in the mouth to remove the garlic smell.

Question 2: Does the function of garlic really prevent cancer? Hello, garlic does have anti-cancer effect, which is scientifically confirmed. Suggestion: Garlic has a strong anti-cancer effect because the enzymes in it are working. However, high-temperature cooking will destroy enzymes and make garlic lose its anticancer effect. Therefore, it is best to eat raw food.

Question 3: Eat too much garlic, can it cure cancer? In order to help netizens solve the problem that "garlic is eaten too much, can it cure cancer?" Related questions, Wang Xue asked through the Internet, "Can eating too much garlic cure cancer?" Relevant solutions have been sorted out. User's detailed questions include: RT, I want to know: Can garlic be used to treat cancer? , the specific solution is as follows:

Solution 1: it has certain curative effect on enhancing the strength of cavernous body. Advantages and disadvantages of eating garlic Although many people have a special preference for garlic, it is more appropriate to eat a clove of raw garlic every day, which can inhibit the spread of cancer cells, repel insects and prevent benign tumors from becoming cancerous. The main nutritional components of garlic are protein, C, crude fiber, expectorant and antitussive. And can prevent colds. Therefore, phosphorus can strengthen the stomach, brain, intelligence, dysentery and copper. Eating more is useless, enhancing memory and diminishing inflammation. However, scientists believe that vitamin B 1 contains allicin, which can not only sterilize and diminish inflammation, but also remove fishy smell and sugar, enhance appetite, increase selenium, fat and carotene, and promote the secretion of digestive juice. It is enough to eat two or three cloves of cooked garlic, garlic, calcium, cobalt and other valuable substances. Garlic tastes good. Garlic contains selenium. I suggest you eat more garlic, but its effect is not small. The function of garlic lies in diuresis, hypertension and arteriosclerosis.

Solution 2: It can only be said that it has a certain effect!

Question 4: Can garlic prevent cancer? Can prevent and treat tumor and cancer. Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the people with the lowest incidence of cancer are the people with the highest selenium content in blood. According to the statistics of the National Cancer Organization of the United States, garlic ranks first among the plants with the most anticancer potential in the world.

Question 5: Can eating garlic prevent cancer? Edible method of garlic for preventing cancer

With the current price increase of meat-based food, a new wave of price increase has been triggered, and the people are complaining, which has attracted the attention of relevant state departments and introduced necessary measures to curb prices. However, the price of garlic is surprisingly low this year. In recent days, the market price of garlic has generally not exceeded 0.8 yuan per kilogram. Today, I checked the relevant information of garlic on the Internet, edited an article on garlic health care and sent it here to share with my friends.

Garlic has many functions and can be eaten in many ways. This paper introduces a simple cancer prevention method. Garlic is used to prevent and treat gastric cancer, because there is a kind of bacteria called Helicobacter pylori, which is the easiest to survive in the stomach. The immediate danger brought by this bacterium is gastric cancer. Medical experiments have proved that garlic can effectively kill Helicobacter pylori.

So how to eat garlic to prevent and treat gastric cancer more effectively? Experts tell us: First, the efficacy of raw garlic is 9 times that of cooked garlic. Second, mash (or cut into extremely thin slices) and eat. After mashing (or cutting), it needs to be placed in the air for 15 minutes to make garlic powder (slice) fully oxidized. Don't soak soy sauce at this time! The principle is that "allicin", which plays a therapeutic role in garlic, can only play its role to the maximum extent if its cells are broken after mashing (or slicing). Third, take one tablet every day. Fourth, varieties, purple garlic is the best, followed by white garlic, and the worst is "dog tooth garlic" with small petals. This way of eating and the requirements for eating are quite low, which is easy for each of us to do. Simple, why don't we think about our health?

In addition, eating garlic raw also helps to prevent and treat cardiovascular and cerebrovascular diseases. Garlic contains an active substance called allicin, which has the functions of inhibiting platelet aggregation, enhancing fibrinolytic enzyme activity, delaying atherosclerosis and preventing thrombosis. Clinical reports show that the total effective rate of allicin in treating patients with cerebral infarction is about 90%. It is also reported that taking garlic preparation 12- 14 weeks daily can significantly reduce the diastolic blood pressure of patients with hypertension. Systolic blood pressure also dropped slightly. Garlic can also resist oxidation, reduce the production of free radicals and delay aging. In vitro experiments show that garlic extract has stronger antioxidant activity than ginseng.

But garlic contains sulfide and has a special smell, which is often unacceptable. The improved method is to chop garlic, leave it at room temperature for 10 minute, and then heat it to eat. If it is not chopped and heated, the effective components of garlic cannot be released, and 90% of its efficacy is lost; If it is chopped and then heated, the effective components can be released through the action of enzymes. Once the effective components are formed, they are relatively stable, and they can still maintain more than 60% pharmacological effects even after being heated and cooked. After eating raw garlic, rinse your mouth and brush your teeth carefully, chew some tea leaves, etc. , can reduce the smell.

Garlic has a certain effect on gastrointestinal mucosa, so it is not advisable to eat too much at one time, and try not to eat on an empty stomach; For those who have severe gastroenteritis symptoms, they should cook food and stop eating raw food temporarily to avoid serious damage to intestinal mucosa.

Question 6: How to eat garlic to prevent cancer? The main function of garlic is sterilization, and the main component is allicin. There are two components in garlic, one is allicin and the other is alliinase, which can produce its effective component, namely allicin; In addition, garlic should not be cooked for too long, because allicin is a volatile substance, and it will lose more nutrients if cooked for a long time. If you want to prevent cancer, you might as well eat it raw, cut it and air it for five minutes!

In addition, garlic contains protein, fat, sugar and vitamins. Garlic has the function of enhancing immunity and resisting tumor, because it contains vitamins and some minerals, such as calcium, scale and tin.

Efficacy of garlic-antibacterial and antiviral

1, preventing and treating colds

2. Prevention and treatment of tracheitis

3. Prevent enteritis and dysentery

Step 4 fight fungal infections

Effect of garlic on lowering blood pressure and lipid to prevent stroke

1, reducing cholesterol

2. Antiplatelet aggregation

3. dilate blood vessels and enhance the elasticity of blood vessel walls.

4. Prevention and treatment: hyperlipidemia, hypertension, coronary heart disease and stroke.

What should I do if my mouth stinks after eating garlic Here is a tip to remove garlic:

1, rinse your mouth with salt water and brush your teeth

2, chewing gum, tea, coriander, jujube, peanuts, hawthorn and so on. It can reduce the smell.

3, containing a piece of chocolate, a small piece of lemon

4. Drink milk, tea or coffee after meals

Garlic is ground into pulp and eaten in eggs or milk.

6. Eating soaked garlic can reduce odor and prevent diseases.

Besides, is garlic suitable for everyone:

In fact, there are also exquisite, because garlic is still a relatively hot food in Chinese medicine. If you belong to yin deficiency and internal heat constitution, such as people who often get angry, often have red face and dry stool, you should not eat less garlic. In addition, garlic is a food. For example, some gastric ulcers and duodenal ulcers can't eat garlic, because it will * * * gastric mucosa; In addition, for example, it is not suitable to eat with garlic when taking tonic and qi and blood.

Question 7: Garlic and green onions prevent cancer. Eating garlic is good for health. Garlic is warm and pungent, and has the functions of dispelling cold, removing dampness, killing insects and detoxifying. It is mainly used for treating common cold, nasal congestion, chronic cough due to lung deficiency, whooping cough, diarrhea and dysentery. Garlic contains volatile allicin. Modern pharmacological analysis has proved that allicin has a strong bactericidal effect, and it has a strong inhibitory or killing effect on Escherichia coli, Shigella dysenteriae, typhoid Bacillus, diphtheria Bacillus, mycobacterium tuberculosis, Staphylococcus aureus, Trichophyton chrysogenum, other molds, trichomonads, pinworms, etc., so it is called "natural broad-spectrum antibiotics". In summer and autumn, eating a few cloves of raw garlic every day can prevent dysentery and enteritis; Garlic soaked with jealousy in winter and spring can prevent meningitis. If you chew garlic cloves in your mouth for three to five minutes, all the bacteria in your mouth will be destroyed. Garlic can also reduce blood fat and prevent arteriosclerosis, coronary heart disease and hypertension. In addition, garlic can also prevent cancer, because garlic contains effective components such as fat-soluble volatile oil, which can activate the function of human macrophages and enhance immunity, thus enhancing the body's resistance. However, garlic is highly irritating, and patients with gastric and duodenal ulcers, chronic gastritis or hyperacidity cannot eat more casually. In addition, it is best not to eat those with yin deficiency and excessive fire, so as to prevent the fire from consuming blood and aggravating the condition. Garlic is an essential condiment in daily life, and it is indispensable for cooking. In recent years, people have discovered many pharmacological effects of garlic and found that garlic can prevent and treat many diseases. American scientists have listed garlic as a basic healthy food. Sterilization and anti-inflammatory effect: Many people know that eating garlic can prevent and treat gastroenteritis. Garlic has a therapeutic effect on bacillary dysentery caused by salmonella. It can also kill a variety of pathogenic microorganisms such as epidemic cerebrospinal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, Cryptococcus neoformans (which can cause severe meningitis), pneumococcus, Neisseria meningitidis, tuberculosis, typhoid fever, Bacillus paratyphi, amoeba, trichomonas, rickettsia and so on. According to research, alliin and alliinase contained in garlic can produce allicin in the stomach, which has strong bactericidal ability. Anti-cancer effect: Garlic can block the chemical synthesis of nitrosamines, inhibit the growth of cancer cells and kill cancer cells. Garlic is rich in selenium, which can accelerate the decomposition of peroxides in the body and reduce the oxygen supply needed by malignant tumors, thus inhibiting cancer cells. Scientists believe that garlic can prevent leukemia, oral cancer, esophageal cancer, gastric cancer, breast cancer and ovarian cancer. Hypolipidemic effect: A person whose blood lipid is higher than normal eats 1-2 garlic every day, and after 3 months, his blood lipid actually drops to normal. Experimental studies have confirmed the hypolipidemic effect of garlic. Prevention of cardiovascular and cerebrovascular diseases: Garlic can reduce blood lipid and blood viscosity, and has obvious anti-platelet aggregation effect, so it can improve cardiovascular and cerebrovascular arteriosclerosis, reduce the risk of thrombosis, and greatly reduce the risk of heart disease and stroke (cerebral thrombosis and cerebral hemorrhage). Scientists have successfully extracted drugs from garlic that can prevent hypertension and ischemic cerebrovascular diseases. Enhance the immune system: Animal experiments show that the fat-soluble volatile oil in garlic can significantly improve the phagocytosis of macrophages and enhance the immune system. Anti-aging effect: Garlic contains protein, fat, sugar, vitamins and minerals, which can prevent vascular aging and immune decline. The antipruritic effect of garlic extract in vitro is better than that of ginseng, and its effective components can protect vascular endothelial cells from hydrogen peroxide and have certain anti-aging effect. Others: garlic volatile oil can protect the liver and improve its detoxification ability; Garlic can also promote the secretion of gastric juice, promote the absorption of vitamin B family and increase appetite; Garlic contains a substance secreted by pituitary gland, which helps to control endocrine glands, regulate the digestion and absorption of fat and sugar, promote the metabolic activity of the body and resist obesity. Studies abroad have found that garlic can prevent the harm caused by radioactive substances to the human body and reduce the adverse consequences. Garlic has many benefits, but after eating garlic, it will leave an unpleasant smell in the mouth, causing heartburn and acid reflux. Gargling, brushing teeth, drinking tea (or biting tea leaves), vinegar and wine can all remove oral odor. Eating garlic with other foods can relieve stomach discomfort. With the development of science and technology, scientists have developed garlic capsules, garlic oral liquid, garlic injection and other drugs specially made of garlic, which has set off a new chapter in human understanding of garlic.

Question 8: Does garlic really have anti-cancer effect? Hello, garlic does have anti-cancer effect, which is scientifically confirmed. Suggestion: Garlic has a strong anti-cancer effect because the enzymes in it are working. However, high-temperature cooking will destroy enzymes and make garlic lose its anticancer effect. Therefore, it is best to eat raw food.

Question 9: Everyone says that eating garlic can fight cancer. Can it really fight cancer? Eating garlic regularly can reduce the incidence of gastric cancer, which is the conclusion drawn by relevant experts. Lanling County (formerly Cangshan County), which produces Cangshan garlic, is one of the counties with the lowest incidence of gastric cancer in China, which is a good example.