Can I eat garlic during confinement?

Women need to pay special attention to their diet during the confinement period, because they need to eat some nutritious food during the confinement period to replenish the blood lost during childbirth, and they need to eat healthier. Because most women breastfeed their babies during the confinement period, they also need to eat better for the health of their children. So, can you eat garlic during the confinement period?

During the confinement period, mothers should pay special attention to their diet. Be careful when eating spicy foods such as garlic. Spicy, warm and dry foods can generate internal heat in the mother, causing her to get irritated and develop mouth ulcers, constipation and hemorrhoids. Mothers who breastfeed their babies have internal heat, which can affect the baby through breast milk, causing heat to be generated in the baby's body. Therefore, the diet of postpartum women should be light and mild, especially within 5-7 days after delivery. It should mainly consist of rice porridge, soft rice, noodles, egg soup, etc., and garlic should not be eaten.

1. Anti-cancer

Foreign studies have found that the sulfur-containing compounds in garlic can promote the intestines to produce an enzyme or a substance called allicin, which can eliminate the risk of intestinal tumors caused by substances in the intestines by enhancing the body's immune ability, blocking the formation of lipid peroxidation and anti-mutation. However, it is still unclear how much of this enzyme needs to be produced in order for garlic to effectively exert its anti-tumor effects.

2. Anti-aging effect

Certain ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.

3. Anti-fatigue effect

Some studies have found that pork is one of the foods rich in vitamin B1. Vitamin B1 combined with allicin contained in garlic can effectively eliminate fatigue and restore physical strength.

4. Protect cardiovascular system.

Epidemiological research results show that in areas where the average daily raw garlic consumption per person is 20 grams, the incidence of death from cardiovascular and cerebrovascular diseases is significantly lower than in areas where there is no habit of eating raw garlic.

1) Anti-thrombosis studies have found that the essential oil in garlic has the effect of inhibiting platelet aggregation, thereby preventing thrombosis.

2) Lowering blood lipids Clinical research results show that after the subjects consumed 50 grams of raw garlic daily for 6 consecutive days, the levels of serum total cholesterol, triglycerides and low-density lipoprotein cholesterol were significantly lower than before the test.

3) Reduce blood viscosity. Several studies have shown that smoking and alcoholism will significantly increase blood viscosity, but if raw garlic is consumed at the same time, this adverse effect will be partially offset.

4) Lower blood pressure: For patients with mild hypertension, if they eat a few cloves of garlic soaked in vinegar and drink two tablespoons of vinegar juice every morning, their blood pressure will be lowered after half a month. In addition, regular consumption of raw garlic by patients with hypertension is also beneficial in lowering blood pressure.

5. Sterilization effect:

Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin, which has a strong bactericidal effect. After entering the human body, it can react with the cysteine ​​of bacteria to form a crystalline precipitate, destroying the sulfhydryl group in the sulfhydryl amino group necessary for the bacteria, causing metabolic disorders in the bacteria, making them unable to reproduce and grow.

The bactericidal ability of garlic is 1/10 of that of penicillin. It has a significant inhibitory or strangling effect on many pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, Mycobacterium tuberculosis and Vibrio cholerae.

In addition, it can kill a variety of pathogenic fungi and parasites such as hookworms, pinworms, and Trichomonas. Therefore, eating raw garlic is an effective way to prevent influenza and intestinal infections. However, it should be noted that allicin is easily destroyed at high temperatures and loses its bactericidal effect.

6. Improve sugar metabolism

Studies have confirmed that eating raw garlic can improve the glucose tolerance of normal people. It can also promote the secretion of insulin and increase the utilization of glucose by tissue cells, thereby lowering blood sugar levels.

7. Anti-allergic effect

Eating raw garlic every day can reduce the severity of allergic reactions, especially those caused by temperature changes. The best way is to start eating raw garlic a few weeks before allergy season begins.