Master wang is 65 years old and lives in a small town in the north. Over the years, he's had a little bit of garlic on the side of his breakfast bowl, and his friends are saying he's the first man to kill the fungus. His lordship says with confidence, "i only rely on garlic when i get cold fever." however, at last month's medical examination, the doctor turned his head while he looked at the report: “the old king, i'm afraid, these indicators cannot be separated from your eating habits ...”. One word tells master wang that the “secret” of health, which is usually proud, is likely to hide risks
Garlic, fire in the middle and old age circles in recent years, known as “natural antibacterial” “trigrams”. It's called a strong-hearted “baby” on the internet and in the feeding program, but does the therapeutic experience of the community really match the medical perspective? What do doctors and nutrition specialists think? In fact, while there are many advantages to eating garlic, there are also a number of health risks that are easily neglected, especially five points of detail, most of which are wrong. What time is it? Don't take it lightly。
How about eating garlic? The expert has something to say
Garlic is rich in garlic (allicin) and is indeed recognized by a number of authorities in the areas of anti-bacteria, anti-inflammation, blood resin and regulated immunization. The beijing association for coordination and hospital nutrition literature shows that garlic plays a supporting role in the fight against cholesterol and the prevention of flu. Data are published in the united states journal of nutrition, where garlic intake is associated with a 8-15 per cent reduction in the risk of cardiovascular disease. Epidemiological studies at the harvard school of public health also point to a low probability of hypertension among moderate garlic intakers。
However, there are also prerequisites for these scientific grounds: intake and intake patterns. Garlic is only fully formed when it is shredded, crushed, sliced, and the direct whole oscillation does not work. More critically, while the raw eating of garlic retains active substances, it is also more irritating, especially for people with underlying diseases such as gastrointestinal, oral, liver and kidneys. A large number of medical guides have clearly cautioned that eating garlic is not “more than good”。
Keep on eating garlic
A number of people insist on eating garlic for more than a month, feeling anti-circle and stomach improvement, but doctors find that unexpected problems follow. Watch out for the following five changes:
Gastrointestinal irritation: while the active ingredient of garlic is good, the irritation of the gastric mucous membranes is stronger. Concordat survey shows that three and above garlic per day is eaten alive, and 14. 7 per cent of older people report stomach pain, anti-acid, diarrhoea, etc
In particular, there are chronic stomach infections or stomach ulcer cases, which multiply the risk. Garlic stimuli go far beyond cooked garlic。
Influencing oral/sorrowal inflammation: garlic entrance, spicy irritation of direct contact with oral mucous membranes and throats, 9. 3 per cent of those surveyed experienced oral ulcers, swollen throats and repeated attacks. Particular care is taken with regard to people who wear dentures that are sensitive to their teeth。
Hepatic and kidney metabolic burden: some components of garlic are subject to liver and kidney detoxification. For people with abnormal liver and kidney functions or chronic diseases
The weight of garlic may increase the burden on the body. Guide 2019 of the chinese medical association suggests that excess garlic can lead to increased carbino enzymes and volatile kidney functions。
Interference with drug metabolism: when garlic and anticondensate are used together, depressants affect the efficacy of the drug. Pharmacological analysis of hospitals attached to nanjing medical university shows that chronic high levels of garlic ingestion may lead to a change of about 9. 8 per cent in the concentration of wafalin (anticondensants), resulting in increased drug effects and increased risk of haemorrhage。
Taste influences socialization: after eating garlic, the evaporation in the air and breath of the skin lasts 6 to 10 hours, and some old people are “regarded far away” by their neighbours. According to the international journal of elderly health, social frequency has declined by 7. 3 per cent and mental health has been affected。
It's recommended
Since the benefits of garlic coexist with risks, it is to confront the problem that is truly responsible for their own health. The following five recommendations were made by doctors and nutrition specialists:
Control, not more than three petals a day. The average average average head of garlic, with an appropriate daily capacity of 2-3 petals, is not suitable for more than one month of continuous life, with intervals。
Scratch and eat first, with patience of 5 to 10 minutes. This makes it easier to release garlic while the gastrointestinal irritation is relatively reduced. It can be mixed with cold vegetables to reduce direct stimulation。
In the case of gastrointestinal sensitivity, oral disease, liver and kidney problems or chronic drug users, it is safer to recommend cooked meals. Cooking, cooking or making garlic sauce is more mild and does not result in significant loss of active substances and reduced side effects。
Avoid empty stomachs and food at night. It would be better to go with a proper meal and reduce gastrointestinal stress. At night, garlic is eaten, which may have anti-acid effects on sleep due to “no rest” in the stomach。
Pay attention to personal taste and social influences. The oral mouthwashing of tea polyphenol and the chewing of mint leaves can be reduced if visible odor is found to affect life。
There is general agreement in the medical consensus that: “there is no absolute health `the spirit' and good things need to be scientifically appropriate”. In the life of the common people, neither the deformation of garlic nor the death of “a stick” for individual populations。
Whether it is raw or cooked, it must be gradual and individualized. If there is chronic gastrointestinal discomfort, oral ulcer, or there is a problem with medication, a doctor must be consulted in a timely manner。
Healthy, actually in a little daily habit. Our health can be “suspensive” only if we have proper garlic, a proper mix of diets and a scientific lifestyle. Specific health situations still require access to regular local hospitals, so that others are not blindly imitated. This is a health science that may vary in effect from one person to another and should not be used as the sole basis for individual medical treatment。
Note: the characters in question are aliases。
This paper, which is a body of health knowledge, is written in conjunction with authoritative information and personal perspectives, in part in the form of appropriate fictions and refinements for easy expression and reading understanding, for reference purposes only and not as a substitute for medical diagnosis. If you are not feeling well, please refer to the doctor in a timely manner。
References:
1. Table of chinese food composition (sixth edition)
2. Modern hospital management journal of china, no. 6 of 2022, " the pharmaceutical value of garlic and progress in its application "
3. Chinese journal of clinical nutrition, 3rd issue, 2019, clinical investigation of cartilage lesions on stomach mucous membranes
4. China indigestion journal, no. 1 of 2017, research on garlic and gastrointestinal mucous health
5. Beijing coordination and hospital nutrition department, official general science article, " can garlic eat
6. Analysis of the interaction between garlic and anticondensants, china pharmacology bulletin, no. 11 of 2020
7. International journal of elderly health, no. 5 of 2021, social impact study of garlic feeding in older groups
Harvardt. H. Chan school of public health, “garc and cardiovasculardisase risk: a cohort study”, 2018
