Since ancient times, garlic was considered the main means of traditional medicine against diseases in different countries. Fragrant spice with a distinctive spicy flavor is added to all possible dishes, but few cooks know that this vegetable is a natural antibiotic and destroys fungi, bacteria and viruses like no other.
The product is also used in food as fried and boiled, in this case the useful qualities of the spices manifest themselves differently.
So, let's see if boiled garlic is good and in what cases can it cause harm to health?
What is contained in a hundred grams?
Energy value of 149 kcal, 623 kJ.
- Proteins 6.4 ± 0.2 g.
- Fat 0.5g
- Carbohydrates 33.1 g.
- Carotene 5 mcg.
- Disaccharides 1 year
- Water 58-59 g.
Vitamins:
- C 31 ± 2 mg.
- B1 0.2 mg.
- B2 0.1 mg.
- B3 0.7 mg.
B5 0.6 mg.- B6 1.2 mg.
- B9 3 mcg.
B5 0.6 mg.Minerals:
- Sodium 17 mg.
- Potassium 401 ± 26 mg.
- Phosphorus 153 ± 8 mg.
- Zinc 1.2 mg.
- Iron 1.7 mg.
- Calcium 181 ± 25 mg.
- Manganese 1.7 mg.
- Selenium 14 ± 3 µg.
After heat treatment of vegetables, the amount of useful properties decreases. So the spice boiled loses a certain amount of natural vitamins and minerals, such as vitamin C, antibiotic allicin. The last substance is stored in the intact head of the product. Despite such losses, boiled spicy vegetable retains the salts of potassium, manganese, iron, calcium, zinc, and vitamins of group B.
Benefit
Not every person knows that under the influence of high temperatures in the vegetable increases the number of useful properties. When cooking produced large doses of adenosine, which tends to inhibit the activity of the blood coagulation system of the human body, which reduces the formation of fibrin and is the prevention of the formation of blood clots in the blood vessels.
Constant addition of boiled garlic to food affects the body as follows:
- normalizes the blood;
- prevents blood clotting;
- reduces blood pressure, which is useful for hypertensive patients;
- cleans the vessels;
- removes low density lipoproteins from the blood;
- cleans the intestines from pathogenic microbes;
- eliminates parasites;
- normalizes liver function.
Harm
In addition to the positive qualities This product has negative qualities.. The problem here is not a frightening smell from the mouth.
- Garlic can not be consumed a lot in diseases of the gastrointestinal tract and abdominal organs, as well as kidneys.
- People who suffer from epilepsy, it is advisable not to add fragrant spice to food, as it provokes an attack.
- Doctors advise women to avoid garlic during pregnancy and lactation.
It is important to mention the dangers of garlic to the brain. The composition contains a toxic substance that inhibits the work of the brain. Dr. Robert Beck addressed this issue in the 70s at Stanford and found out that the vegetable significantly impairs the mental function of the brain. The people who treated his studies with distrust and ridicule, the doctor offered to feel the inhibition of reaction and thinking on himself after a heavy use of garlic dressings with food.
Contraindications
The spicy product is added to the diet carefully. This vegetable is good for the body, however, it is dangerous to get involved in the use of spices every day in large quantities, as it leads to side effects:
- Headache.
- Slow reactions.
- The concentration of attention decreases.
- Absent-mindedness
Despite its benefits to the intestines, respiratory organs and cardiovascular system, garlic has a number of diseases in which the use of spices is contraindicated.
These diseases include:
- gastritis;
- peptic ulcer disease;
- gallstones;
- hemorrhoids;
- epilepsy;
- allergic reaction;
- kidney disease.
For hypertension and other diseases of the cardiovascular system, garlic should be used with caution., so as not to cause side effects. Garlic increases the appetite, therefore it is contraindicated for people suffering from obesity, so as not to cause overeating.
Attention. It is not recommended to use the product at night, as it irritates the nervous system, as well as causes bouts of heartburn.
ethnoscience
The recipes of traditional medicine indicate many ways of cooking garlic, here is one of them:
- Divide the head of garlic into teeth, peel each clove.
- Put the cloves in a medium-sized saucepan, pour water or milk at the rate of 5-7 teeth of garlic 125 milliliters of liquid.
- Place garlic container on medium heat, wait for boiling.
- Boil the teeth under the lid for ten minutes until soft.
- Remove the finished product from the broth with a skimmer or strain it through a sieve, do not pour the broth.
People with an unhealthy stomach or intestines are recommended to cook a spicy vegetable in milk, since such a dish envelops the mucous surface inside the organs and prevents irritation caused by phytoncides of garlic.
Ready-made decoctions, infusions and other dosage forms are kept in the refrigerator for no longer than two days in the water, and it is better to prepare a fresh batch each time. Doctors recommend taking half a cup of garlic no more than once every five or six hours. If you experience discomfort after taking it, the drug is taken less frequently. A course of garlic treatment is three weeks - a month, then a two-week break is taken, and the course can be repeated.
Garlic is a fount among spicy vegetables, it contains vitamins, but you should not forget that each organism is individual, and medicines made from spicy vegetables will act individually, and you should remember who is contraindicated in the use of the product. Its use as a drug is administered only after the approval of a physician.
