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Effect And Function of Garlic

2020-03-11

Garlic is a good condiment in the kitchen, it is also a very good nutrient, and it is also a very good natural green medicine. A study shows that the nutritional value of garlic exceeds ginseng. Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin, its bactericidal ability is 1/10 of penicillin, and it is effective against a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and vibrio cholerae Have obvious inhibitory and killing effects. It can also kill more pathogenic fungi and hookworms, roundworms, trichomoniasis. Eating garlic raw is an effective way to prevent flu and prevent intestinal infections.

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