Revealing the benefits of 2 types of white vegetables. Eating them raw is more beneficial than cooking them. Who should avoid them?
Spreading the benefits of 2 types of white vegetables, popular side dishes, eating them raw is more beneficial than cooking them, there are precautions for those who should not eat them.
These two white vegetables are popular side dishes in many dishes around the world. In addition to their delicious flavor, they also have interesting health properties. Especially when eaten raw, which helps retain more nutrients and beneficial active compounds than when cooked: garlic and radish. Vegetables that should not be overlooked. When wanting to take care of your health in the most complete and natural way.
garlic
Garlic is a member of the Allium genus and the Alliaceae family. It is a perennial, round-headed food plant that is widely grown in Europe, Asia, North America, and North Africa. Garlic is considered one of nature’s not-so-secret herbs that is valuable and is an ingredient in many different dishes.
Health benefits of garlic:
- Helps reduce total cholesterol, LDL and triglyceride levels.
- It has antioxidant properties and is able to eliminate hydroxyl radicals well.
- Contains S-allyl cysteine which is an antioxidant.
- Stimulates the dissolution of blood clots in the เล่น UFABET ผ่านมือถือ สะดวกทุกที่ ทุกเวลา body, both in normal people and patients with acute myocardial infarction.
- Inhibits platelet aggregation and reduces blood clot formation.
- Reduce blood pressure, increase blood vessel elasticity and capillary blood flow.
- It has antimicrobial properties against a wide range of microorganisms and bacteria, such as Salmonella, E. coli, Staphylococcus aureus, Klebsiella, Mycobacterium, Helicobacter pylori, etc.
Anti-cancer properties:
Professor Marit Otterlei and colleagues from TNU University in Norway found that fresh garlic extract can stimulate the mechanism of eliminating abnormal cells. Which is involved in cancer development, which has the potential to be beneficial for several types of cancer. Such as colon, breast and prostate.
Although most of the research comes from animal studies. A review of 83 human studies found health benefits, including anti-cancer properties. However, be aware that freeze-dried garlic is less effective.
Several studies suggest that consuming more than two cloves of fresh garlic per week may reduce your risk of cancer.
Although garlic is rich in nutrients that are beneficial to the body. It should not be consumed in excess because garlic can irritate the digestive system, causing stomach pain. The amount to be consumed to receive health benefits is 1-2 cloves per day.
How to eat garlic to get the benefits
1. Eat fresh garlic
. Raw or fresh garlic contains allicin and other nutrients more than cooked garlic. This is because heat destroys various active substances. Therefore, eating fresh garlic provides more nutrients.
However, the disadvantage of eating fresh garlic is that some people may experience heartburn or stomach irritation. If you have this problem and cannot eat fresh garlic, it is recommended to eat cooked garlic instead.
2. Chop or crush garlic before eating.
Although allicin is found in fresh garlic, eating whole cloves of garlic may not provide as much of this substance as you should. This is because allicin forms when garlic cloves are chopped, pounded, or crushed, which destroys the cell walls of the garlic to release allicin. This means that the finer it is chopped or crushed, the more of this substance is released. However, it may also have a pungent taste than usual. If you can’t eat it, you can crush the garlic with a little salt to help reduce the harsh taste.
3. Let the garlic rest for 10-15 minutes after chopping.
After pounding, crushing, or chopping the garlic, let the garlic rest for 10-15 minutes before cooking. Or, you can soak it in warm water for 10-15 minutes to increase the amount of allicin.
4. If you want to eat cooked garlic, cook it over low heat.
In cases where you can’t eat fresh garlic because you have a heartburn or are concerned about bad breath, you can cook the garlic by stir-frying it over low heat, baking, stewing, or mixing it into food when it’s almost done. Although some of the allicin is broken down by heat, it still provides a fair amount of health benefits.
Diseases that prevent eating too much garlic: Who should avoid it?
People in this group should be careful not to consume too much garlic, including garlic extracts, as it can cause the following symptoms:
- People who are allergic to garlic, both those who are allergic to the smell and those who are allergic to the substances in garlic.
- People with gastritis, because garlic has gas in itself. Eating too much can irritate the stomach or cause more stomach pain.
- People who suffer from acid reflux, because the acid gas in garlic can aggravate heartburn.
- People who have red eyes because garlic has a hot, pungent taste, which may make the symptoms worse.
- People with low blood pressure or high blood pressure patients who are taking blood pressure medication, because garlic has properties that help reduce blood pressure. Therefore, if you eat too much garlic or take it with blood pressure medication, it may make your blood pressure even lower.
- People who are planning to undergo surgery should stop consuming garlic at least 2 weeks before surgery because garlic can slow down blood clotting, increasing the risk of difficult bleeding after surgery. It also affects blood pressure and blood sugar levels.
- People who take anticoagulants such as warfarin, because garlic also has anticoagulant properties, they enhance the effect and may increase bleeding.
- People who take certain NSAIDs, such as aspirin, which affect blood clotting.
- Diabetic patients taking blood sugar-lowering medications should not take the medication with garlic extract, as it will further lower blood sugar levels.
- Pregnant or breastfeeding women should not consume garlic extracts that contain high levels of garlic’s active ingredients as they may cause unwanted side effects to the baby. However, garlic can be consumed as a normal food.
Radish
Radish or Chinese radish generally comes in many colors, such as white, red, purple, pink, but the most popular and familiar color in Thailand is white. The nutritional value per 100 grams is 43 milligrams of calcium, 20 milligrams of phosphorus, 4 micrograms of iodine, 0.01 milligrams of vitamin B1, 0.02 milligrams of vitamin B2, 0.5 milligrams of niacin, and up to 26 milligrams of vitamin C. It is popularly used in various dishes, such as stir-fried radish with eggs, stewed Chinese cabbage, pork bone radish soup, or pickled radish eaten with Korean food.
Radish is high in vitamin C, which helps in the process of white blood cells eliminating germs, strengthening the immune system, helping to fight allergies, and reducing irritation of the respiratory tract lining.
Radish properties
- Helps stimulate appetite
- Helps digestion
- Helps to relieve constipation
- Antifungal properties
- Helps reduce blood sugar
- Helps stimulate the flow of bile
- Antioxidants
- Anti-inflammatory
- Anti-cancer
- Reduce wrinkles
- Can be crushed and applied to burns and scalds.
There are also many other pharmaceutical studies abroad, such as substances extracted from white radish with alcohol, which were found to have antibacterial properties, especially being sensitive to gram-positive bacteria. White radish seeds also have antibacterial properties, with Raphanin in the seeds, at a concentration of 1 mg/ml, clearly inhibiting Staphylococcus and Colibacillus.
Precautions for eating radishes
- Since Amylase is not heat-resistant, it will be destroyed at 70 degrees Celsius. Also, vitamin C is not heat-resistant, so it is better to eat radishes raw to get more nutrients than eating them cooked.
- It is a food plant which is high in nitrate, so it may cause cancer if eaten in large amounts. Therefore, it should be eaten in moderation. There are no reports of appetite stimulants. Although it is generally safe, it should be eaten in moderation and alternated with other vegetables.
- Radish contains allyl isothiocyanate and thioglycoside, which can cause allergic skin rashes.
- People who have spleen deficiency, such as frequent bloating and tightness, poor digestion of food, and excessive gas in the stomach, should not eat radishes.
- People with hypothyroidism should not eat radish because radish contains goitrogens that can block the thyroid gland’s ability to absorb iodine, which can lead to goiter.
- People who are weak, exhausted and have asthma, when eating radish seeds, it will make asthma worse. Also, people who are weak and have low blood should not eat radish seeds and leaves.
- Radish has a cooling effect, so it should not be taken together with hot herbs such as ginseng or dong quai, as this may prevent the herbs from working as well as they should.