Garlic has a strong medicinal value, especially when it is baked. After one person eats five roasted garlic, cholesterol level and blood pressure can be adjusted within 24 hours. This is the general content of a widely circulated post on the Internet in recent days. Is it really magical to bake garlic? In this connection, the Lanzhou Morning Post reporter asked the vice president of the Provincial Cuisine Association and dietitian Feng Shengli to verify the conclusions.
Eating roasted garlic can lower blood pressure and regulate cholesterol
Recently, a "fantastic change in the body within 24 hours after eating 5 roasted garlic" has spread widely. According to the post, garlic is one of the healthiest foods. It has a high medicinal value. Help people control high blood pressure, high cholesterol, atherosclerosis and other diseases. Experiments have shown that after an adult eats 5 roasted garlic, the body has accelerated metabolism, killed germs, anti-oxidation and cholesterol levels, reduced blood pressure, and eliminated fatigue within 24 hours. Baked garlic has such a magical function. Is there scientific basis?
In this connection, Feng Shengli, deputy director and nutritionist of the Provincial Cuisine Association, said that because garlic contains allicin, it can have a three-fold reduction effect, and of course, sterilization, and roasted garlic is more easily digested and absorbed by the body. The effect is more pronounced. So this post says that roasted garlic has the effect of lowering blood pressure and regulating cholesterol.
However, Feng Shengli also stated that it is not a time to eat roasted garlic to completely reduce blood pressure and regulate blood lipids. In order to achieve significant results, it is necessary to insist on taking it over several long-term periods and eat 10 to 20 grams of roasted garlic a day for 10 days. The effect is more pronounced. The reason why I want to eat roasted garlic is because it is easy to stimulate the stomach and mucous membranes of the human body, and it is difficult to digest and absorb. However, if you use the method of frying, you will need to put oil to fry. This will greatly reduce the effect of garlic, so it is slightly Bake and bake, eating good taste and conducive to digestion and absorption.
From the perspective of diet, garlic has the effect of preventing thrombosis and reducing blood lipids, blood mucus, and high blood pressure, but it is not obvious to eat once or twice, and it needs long-term consumption.
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