IT IS "NATURAL PENICILLIN", 3 TABLETS A DAY, IT IS DISEASE-RESISTANT, ANTI-AGING, AND LOWERS THREE HIGHS. EVEN FOREIGNERS ARE RUSHING TO EAT IT!
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The international scientific journal "Food Function" published a new discovery of Tianjin University in the form of a cover article. Scientists discovered for the first time three new active peptides from Laba garlic, which not only have good antibacterial effects, but also have low toxicity and are not easy to produce resistant bacteria.
▲The cover of the international scientific journal "Food Function".
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In media reports, it was even said that it "is expected to become a substitute for antibiotics." The first author of the study, Dr. Gao Xudong from the Natural Medicine Chemistry Team of Tianjin University, said that garlic is rich in a variety of biologically active ingredients, such as flavonoids, polyphenols, and proteins that inhibit microorganisms and cancer cells.
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Dr. Gao Xudong extracted Laba garlic protein and obtained 3 new active peptides through separation and purification.
Experiments have proved that these three active peptides have very good inhibitory effects on pathogens such as Staphylococcus aureus and Escherichia coli. The active peptides can destroy the cell membrane of these pathogens and cause their death.
Compared with antibiotics, new active peptides have three advantages:
Traditional antibiotics are prone to bacterial resistance, while antimicrobial peptides have a physical effect and it is difficult to develop resistance .
The biggest advantage of antimicrobial peptides is that they take effect very quickly , while traditional antibiotics take several days to take effect.
Studies have shown that antimicrobial peptides have a variety of biological activities , while antibiotics have only antibacterial effects.
As a functional food, Laba garlic cannot replace clinical drugs at present, but antimicrobial peptides may become a substitute for antibiotics in the future.
Antibiotic hormone has a human significance, to a family of antibiotics - penicillin, for example, a fever hospital, many people have to fight penicillin, has so far saved more than 80 million lives; if there is no discovery of penicillin , The population of human history will lose 75% of the proportion!
Great, my laba garlic
▲Shi Zaixiang, a national-level veteran TCM doctor.
Shi Zaixiang, a national-level veteran doctor of Chinese medicine and a professor at Beijing University of Traditional Chinese Medicine, said: "A clove of garlic is a life-saving medicine. I am the first to confirm that garlic has the effect of expanding the coronary artery and can be called a blood vessel scavenger.
Simply put, Laba garlic inherits all the advantages of garlic, but it is warmer than garlic and less irritating to mucous membranes. When the two are matched, the antibacterial effect of garlic and vinegar is more stable, and it also weakens the production of garlic. The unpleasant smell. Ordinary garlic is warm in nature, eats more to produce heat, and is irritating to the local area. Therefore, people with yin deficiency and fire, eyes and tongue diseases are not allowed to eat, but Laba garlic does not have these contraindications.
1 Powerful anti-cancer The sulfide components in Laba garlic can eliminate the effect of strong carcinogens, induce the activity of liver cell detoxification enzymes, reduce the liver's metabolism of nitrosamines, block the synthesis of nitrosamine carcinogens and inhibit tumor growth, and reduce cancer The rate of occurrence .
2 Help digest
Laba garlic is sweet and sour, with garlic flavor and not spicy. It can relieve greasiness and help digestion. Therefore, northerners always eat mutton and steamed mutton with sugar garlic. It is best to eat stew with a few cloves. Laba garlic.
3 Protect the heart "Garlic can clear arteries and open veins." Garlic contains a kind of capsaicin called "propylene sulfide", which can reduce the content of "bad" cholesterol in the body-low-density lipoprotein, which can significantly lower blood lipids and prevent thrombosis. Promote blood circulation and prevent coronary heart disease, arteriosclerotic heart disease and stroke.
4 Lower blood pressure and lipid The "glycoside" in garlic has a strong effect on lowering blood pressure. Eating a head of garlic a day is a very simple and easy way to lower blood pressure, especially when combined with vinegar that softens blood vessels, it can lower blood pressure, lower blood fat, and soften blood vessels. The effect is even better. It is a good medicine for cardiovascular patients such as hypertension, hyperlipidemia, and arteriosclerosis. 5 Remove fishy smell Compared with raw garlic, laba garlic is less irritating to mucous membranes, which is acceptable to most people and is more popular than eating raw garlic. In addition to being eaten directly, Laba garlic can also be used to stew fish, which can remove the fishy smell, and is not greasy and has a delicate fragrance.
6 Fight cold
In the cold winter, the climate is volatile and the cold is the most vulnerable season. Whether it is garlic or vinegar, it has a very good role in killing and inhibiting a variety of bacteria and viruses, and improving the body's resistance. Putting garlic in your mouth and chewing for 3 to 5 minutes can kill most of the bacteria in the mouth. It can also prevent colds, prevent wound infections, and treat infectious diseases. It is called "penicillin growing in the ground" . 7 Anti-aging and lead poisoning Laba garlic has better antioxidant activity than ginseng, and regular consumption can delay aging. In addition, people who are often exposed to lead or have a tendency to lead poisoning can effectively prevent lead poisoning.
8 Strong sterilization Laba garlic also contains a kind of capsaicin called propylene sulfide, its bactericidal ability can reach 1/10 of penicillin, and it has a good killing effect on pathogens and parasites. For people with weak gastrointestinal function, it is appropriate to eat a little laba garlic, which can sterilize and enhance immunity, and can also avoid gastrointestinal stimulation by the strong irritating organic sulfur compounds in garlic.
remind:
Laba garlic has the effect of stimulating gastric acid secretion, so it is not suitable for people suffering from gastric ulcer and excessive gastric acid secretion. In addition, people who already suffer from severe diarrhea should draw a clear line from Laba Garlic, because Laba Garlic will increase the irritation of the intestinal mucosa, which in turn will aggravate the symptoms of diarrhea.
How to pickle laba garlic?
How should the sour and delicious laba garlic be pickled?
In the past, pickling had to be selected before and after Laba, because before and after Laba is the coldest time of the year, low temperature can break the dormancy of garlic, activate allinase, and cause greening.
Now as long as you want to eat it, you can do it all year round, just put Laba garlic in the refrigerator and marinate it.
Ingredients: 3000g garlic cloves, 1500g vinegar, 860g brown sugar
practice:
Peel the garlic cloves, wash and dry;
Use a clean glass jar, preferably sterilized with boiling water, as a container for soaking laba garlic;
Put all the garlic cloves in a glass container;
Mix the vinegar and brown sugar well, and pour it into the container until the garlic cloves are covered;
Be sure to put plastic wrap or a clean plastic bag on the lid. Because vinegar is corrosive, the lid is easy to rust, and the taste of the bubble will become worse. After putting the safety rice, close the lid and seal it, and place it in a cool place ( You can put it in the refrigerator in summer to ensure that the temperature is between 0℃ and 4℃), and it will be ready in about 20 days.
note:
Use a knife to cut off a part of the root of the garlic clove, exposing the inner core, so that the vinegar juice can penetrate into the garlic clove faster.
According to personal taste and physical condition, sugar can be added or not added.
When making, the garlic cloves and the container must be air-dried. If it gets wet, it will grow hair and deteriorate.
The best choice for garlic is purple-skinned garlic, because purple-skinned garlic cloves are small and soaked thoroughly, the garlic cloves are firm, and the soaked garlic is crispy and fragrant. If you use ordinary garlic, the taste will not be good.
The best choice for vinegar is rice vinegar, because rice vinegar is light in color, soaked garlic is green, the taste is moderately hot and sour, and the aroma is strong and sweet.
How to eat Laba garlic?
Laba garlic can be eaten as a pickle in the morning with porridge, it can also be eaten with dumplings, or it can be sliced and fried with meat and vegetables.
Ingredients: 400 grams of crisp lotus root, 30 grams of laba garlic
Seasoning: 30 grams of balsamic vinegar, 10 grams of oyster sauce, 10 grams of white vinegar, 2 grams of salt, 3 grams of MSG and chicken powder, 20 grams of salad oil, 10 grams of pepper oil, 3 grams of aged vinegar
practice:
1. Peel the lotus root, cut into one-yuan coin-thick slices, rinse with water and set aside.
2. Slice homemade laba garlic for later use.
3. Add water to the pot to boil (white vinegar in the water), pour in the lotus root, and let the water cool down.
4. Put the salad oil in a clean pot, heat it to 40% heat, add the cut laba garlic, and sauté on medium heat.
5. Then add balsamic vinegar, oyster sauce, salt, monosodium glutamate, chicken powder, sugar, pour in lotus root slices, and stir fry.
6. After stirring, thicken the thick gorgon and drizzle with pepper oil.
Ingredients: Chinese cabbage, laba garlic
Seasoning: salad oil, laba vinegar, light soy sauce, sesame oil, chicken essence, salt
practice:
1. Wash the cabbage and cut into pieces, and slice the laba garlic
2. Put oil in the pot, add laba garlic and sauté after 70% heat
3. Add the cabbage and continue to stir fry
4. Add light soy sauce, laba vinegar and salt to taste, add chicken essence and pour in sesame oil before serving
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