Izinzuzo eziyisithupha zezempilo zikagalikhi omnyama nokuthi uzisebenzisa kanjani

-Delile

• Izici nezinzuzo
• 1. Vimbela ukuguga ngaphambi kwesikhathi
• 2. Isiza ukuvikela nokwelapha umdlavuza
• 3. Kukusiza wehlise isisindo futhi ulawule i-cholesterol
• 4. Ingabe ilwa nokuvuvukala
• 5. Ithuthukisa inkumbulo
• 6. Kuvikela isibindi
• Itholakala kanjani
• Ungayisebenzisa kanjani igalikhi emnyama

I-garlic emnyama imifino etholakala kugalikhi omusha, obhekene nenqubo yokuvutshelwa ngaphansi kokushisa okulawulwayo nomswakama ukuze kwenzeke okuthile ngamakhemikhali, kufaka phakathi ukusabela okuqinisekisa umbala wayo, futhi kwezinye izimo kufakwa imvubelo ukuze ithuthuke izakhiwo zayo. Le nqubo ishintsha umbala wayo, ukungaguquguquki nokwakheka kwayo.

Uma iqhathaniswa nogalikhi omusha, ugarlic omnyama unokunambitheka okumnandi, ukuthungwa okunwebeka kakhudlwana lapho ukuhlafuna nephunga lawo akuqinile kangako. Ngaphezu kwalokho, inezakhi eziningi ze-antioxidant, njenge-polyphenols, i-flavonoids kanye ne-organosulfur compounds futhi, ngakho-ke, kungabhekwa njengokudla okusebenzayo, ngoba inikeza izinzuzo eziningana zezempilo.

Izici nezinzuzo

I-black garlic ngokusobala inezinto ezilwa nomdlavuza, i-antioxidant, isivikelo sesibindi, i-immunomodulatory, i-neuroprotective, i-hypoglycemic kanye nezakhiwo zokulwa nokukhuluphala. Ngakho-ke, ingahlinzeka ngezinzuzo eziningana zezempilo, njenge:

1. Vimbela ukuguga ngaphambi kwesikhathi

Kukhonjisiwe ukuthi ugarlic omnyama uqukethe ama-antioxidant compounds, njenge-polyphenols, i-alkaloids, i-flavonoids ne-cysteine, etholakala kwinqubo yokuvutshelwa kukagalikhi omusha nokuthi, emzimbeni, kusiza ekunciphiseni ukulimala kwamaselula okubangelwa ama-radicals amahhala, ukuvimbela ngaphambi kwesikhathi ukuguga nokwenza ngcono izifo, njengesifo sikashukela.

2. Isiza ukuvikela nokwelapha umdlavuza

Kukhonjisiwe ukuthi igalikhi emnyama inyusa ukufa kwamangqamuzana wesimila futhi ivimbele ukukhula nokuhlasela kwayo, kwehlise ubukhulu besimila futhi kuvimbele imastastasis ezinhlotsheni ezahlukahlukene zomdlavuza, ikakhulukazi esiswini, koloni nakuma-lymphomas.

3. Kukusiza wehlise isisindo futhi ulawule i-cholesterol

Ugarlic omnyama usiza ukunciphisa isisindo somzimba, lapho kuhlanganiswa nokuzivocavoca umzimba, ngokwandisa imetabolism nokunciphisa usayizi wamaseli aqukethe amafutha esifundeni sesisu, ama-adipocyte. Ngaphezu kwalokho, kuyasiza futhi ukulawula amazinga e-insulin noshukela wegazi, okusiza ukulawula isifo sikashukela nenkanuko yokudla.

Ngaphezu kwalokho, inciphisa ne-triglycerides ne-cholesterol egazini elibi (LDL), futhi inyusa ne-cholesterol enhle (i-HDL). Ngokuya kocwaningo oluthile, ukusetshenziswa kwamagremu ayi-6 kagalikhi omnyama ngosuku kusiza ukuvimbela isifo sokuqina kwemithambo yegazi nesifo senhliziyo.

4. Ingabe ilwa nokuvuvukala

Olunye ucwaningo luphakamisa ukuthi, ngenxa yezindawo zalo ezilwa nokuvuvukala, igalikhi emnyama isiza ukulwa nezifo kanye ne-septicemia, njengoba ivuselela amaseli omzimba okuvikela, ngaphezu kokwehlisa ukukhiqizwa kwamaseli ahlasela ukuvuvukala.

5. Ithuthukisa inkumbulo

I-garlic emnyama inikela ekusebenzeni kahle kwememori futhi isiza ukuvikela uhlelo lwezinzwa, njengoba ithuthukisa izinqubo zokuqonda futhi ivimbela i-neuro-inflammation kanye neuro-toxicity, ukuvimbela izifo ezingenayo i-neurodegenerative, njenge-Alzheimer's.

Ngokuya ngocwaningo olwenziwe ngogalikhi omnyama, ukudla nsuku zonke okungu-12.5 mg kuya ku-50 mg po po wesisindo, kungakhipha lo mphumela wokuvikela.

6. Kuvikela isibindi

Isibindi isitho esisengozini yokusebenzisa imithi, amakhemikhali, utshwala, izifo kanye nezithasiselo. Ezinye izifundo zikhombisile ukuthi ukusetshenziswa kwansuku zonke kwama-200 mg / kg esisindo somzimba kungasiza ukuvikela isibindi emiphumeleni emibi yemithi, kufaka phakathi i-hepatotoxicity, nokubuyisa ukulimala kweseli.

Ngaphezu kwalokho, kungasiza futhi ekuthuthukiseni izifo zesibindi, ezifana nesibindi esinamafutha, sithanda ukwehliswa kwamafutha anqwabelene kulesi sitho.

Itholakala kanjani

Ugarlic omnyama utholakala kugalikhi omusha, ngenqubo equkethe ukuvutshelwa kwawo emazingeni okushisa alawulwayo aphakathi kuka-60ºC no-90ºC, nomswakama olawulwayo futhi, phakathi kuka-70 kuya ku-90%, isikhathi esithile.

Le nqubo yenza ukuthi igalikhi ibe mnyama kakhulu ngenxa yenqubo yokuvutshelwa, lapho ezinye izingxenye zegalikhi ziguqulwa, njengasendabeni ye-allicin, enikeza ama-alkaloids nama-flavonoids, okunikeza izakhiwo kugalikhi omnyama. Bona umehluko maqondana nogalikhi omusha.

Ungayisebenzisa kanjani igalikhi emnyama

Ugarlic omnyama unikeza ukunambitheka okumnandi kakhulu ekudleni futhi kungasetshenziswa ngezindlela ezahlukahlukene, njengokulungiswa kososo, ukuxuba ugarlic ochotshoziwe nososi wesoya noma uwoyela womnqumo, ekunathisweni kokudla okufana nenyama, amasaladi noma i-pasta, noma usebenzisa izingcezu zokwenza isinkwa sikagalikhi, isibonelo.

Ngaphezu kwalokho, njengamanje kunezithasiselo ezimnyama zegalikhi ezingathengwa ezitolo eziku-inthanethi nemikhiqizo yemvelo. Kubalulekile ukufunda imiyalo yomkhiqizi futhi uthintane nochwepheshe wezokunakekelwa kwempilo ngomthamo, ozoncika ekusetshenzisweni okuhlosiwe kwesengezo.

Ngaphezu kukagalikhi omnyama, ugarlic, ngaphambi kokucutshungulwa ngokushisa, futhi kunezinzuzo zezempilo. Bona ukuthi yikuphi kule vidiyo elandelayo: