Hot search! Can garlic break a knife? It's much more powerful than this

Recently, an incident in which a certain brand of kitchen knife broke while being used to smash garlic, causing customer complaints, became a hot topic. Netizens also started discussing a series of questions, including "Can kitchen knives be used to smash garlic?" and "Which type of kitchen knife can be used to smash garlic?"

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We are all familiar with garlic. Garlic is an indispensable condiment for daily cooking. The Compendium of Materia Medica records that "its aroma is strong, can clear the five internal organs, remove cold and dampness, and ward off evil", and believes that garlic is a good health food. Modern research has also found that some ingredients in garlic can promote metabolism, kill bacteria and anti-inflammatory, improve immunity, and lower cholesterol.

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Recently, a study on whether eating garlic can reduce the risk of stomach cancer has given us a surprise!

01

BMJ 22-year follow-up study:

Long-term consumption of garlic can reduce gastric cancer mortality

my country is a country with a high incidence of gastric cancer. According to data from the WHO, the number of gastric cancer cases and deaths in China account for 42.6% and 45.0% of the global total, respectively. This shows that the situation of gastric cancer prevention and treatment is very grim.

In order to study the factors that affect the progression of gastric precancerous lesions, as early as 1995, researchers from the School of Clinical Oncology at Peking University conducted an intervention experiment on 3,365 people from areas with a high incidence of gastric cancer. The intervention measures were: two weeks of Helicobacter pylori treatment, vitamin supplementation for more than seven years, and garlic supplementation for more than seven years.

After nearly 22 years of follow-up, the researchers found that:

① In terms of preventing the occurrence of gastric cancer, eradication of Helicobacter pylori and vitamin supplementation have shown good results, but garlic supplements have not been able to significantly reduce the incidence of gastric cancer.

② From the perspective of gastric cancer mortality, all three intervention measures have significant effects. Helicobacter pylori treatment can reduce gastric cancer mortality by 38%, vitamin supplement intake can reduce it by 52%, and garlic supplement intake can reduce it by 34%.

③After incorporating lifestyle factors, a comprehensive analysis of the subjects' gastric cancer conditions was conducted. The results showed that among people who never drink alcohol, the protective effect of taking garlic supplements was more significant, with the risk of death from gastric cancer reduced by 67% compared with the control group!

02

The benefits of garlic are inseparable from 4 types of ingredients

Allyl sulfide compounds

Allyl sulfide compounds not only have antibacterial and anti-inflammatory effects, and can inhibit Helicobacter pylori to a certain extent, but also play a positive anti-cancer role by inhibiting the activation of carcinogens and regulating the metabolism of carcinogens.

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Garlic polysaccharide

Garlic polysaccharide is one of the functional components of garlic, which has multiple functions such as anti-oxidation, anti-virus, immunity enhancement, liver protection, etc. It can also increase intestinal probiotics. And its content is more than 70%, with high development value.

Polyphenol compounds

Garlic also contains a variety of phenolic compounds such as phenolic acid, flavonoids, flavonols and flavanones. These substances have strong antioxidant and anti-inflammatory effects, play a positive role in preventing cancer and cardiovascular diseases, and can also help delay aging.

Selenium

Garlic is also high in selenium, especially dehydrated garlic, which can reach 19.3ug/100g.

On the one hand, selenium has a strong antioxidant effect, and its ability to scavenge free radicals is 50-500 times that of vitamin E. It can destroy the peroxides that have been formed and reduce the risk of inflammation and cancer.

On the other hand, selenium can activate the P53 tumor suppressor protein and repair DNA. It can also directly act on cancer cells, acting as a "killer" for cancer cells and helping to inhibit the growth and metastasis of cancer cells.

03

Garlic is good, but it cannot be made into a myth

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The garlic we consume in our daily diet has limited content of active substances, and the nutritional loss caused by cooking, etc., cannot be compared with the extracts used in research. Eating too much can irritate the oral mucosa, esophageal mucosa and gastric mucosa.

In other words, it is not practical to achieve significant anti-cancer effects by eating garlic alone. Therefore, do not deify the "anti-cancer effect" of garlic, treat it with a normal mind and consume it in moderation.

04

How to eat garlic and how much is appropriate?

2-3 petals per day

Experts from the Beijing Cancer Prevention and Treatment Institute recommend: Do not consume too much garlic every day. Excessive consumption will promote gastric acid secretion and irritate the gastrointestinal mucosa. Therefore, you should not eat more than 2 to 3 cloves raw every day.

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Various ways to eat garlic

Crush garlic and eat it raw for better sterilization effect

During the heating process of garlic, the organic sulfide content gradually decreases and the bactericidal power will gradually weaken; but the alliin in garlic must break the cells and combine with alliinase, and then encounter oxygen before it can become allicin.

Therefore, it is best to mash the garlic into a paste and leave it for 10 to 15 minutes before eating, which is more conducive to the production of allicin.

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Sprouted garlic has stronger antioxidant properties

A study found that the antioxidant activity of garlic that has been sprouted for 5 days is higher than that of fresh garlic. However, if it is rotten or moldy, it cannot be eaten.

Pickled Laba garlic helps to relieve greasiness and help digestion

Laba garlic is made of rice vinegar and garlic. It tastes sour and spicy, and is very effective in relieving greasiness and fishy smell and aiding digestion. The chemical changes between garlic and acetic acid weaken the smell of garlic and greatly reduce the irritation of organic sulfides to the gastrointestinal tract.

05

Not suitable for people who eat garlic

It is worth noting that garlic is not suitable for everyone. The following groups of people should not eat too much garlic:

① People with gastrointestinal diseases such as gastric ulcer and duodenal ulcer

Since garlic can stimulate the secretion of gastric acid, it is not conducive to the healing of ulcers for people with gastrointestinal ulcers and may even aggravate the condition of the ulcer.

②Patients with diarrhea

Eating garlic at this time will further irritate the intestinal wall and cause more severe diarrhea.

③Patients with eye diseases

People with eye diseases should avoid spicy food, so people with eye diseases such as glaucoma, cataracts, conjunctivitis, etc. should be careful.

④Special responders

Some substances in garlic may cause allergies, leading to redness, swelling, rash, allergic diarrhea, and respiratory asthma. Therefore, this group of people should not eat it.

05

Garlic is delicious but the smell is hard to get rid of. What should I do?

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After eating garlic, there is always some "garlic smell" left in the mouth. At this time, you can drink some milk or eat some protein-rich foods such as peanuts.

The capsaicin "propylene sulfide" in garlic can effectively combine with protein to reduce odor, and then you can brush your teeth for further cleaning.

Source: People's Daily Online

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