Can eating this food prevent cancer and kill the Helicobacter pylori?No, it really can't

Every time, garlic will fire. There are always some posts or groups that spread the "magical effects" of garlic, including preventing cancer and killing Helicobacter pylori. However, these claims are wrong.

The editor sorted out and found that because of the special smell of garlic and a certain sterilization effect, he was "highly hoped". Every time there was an epidemic disease, garlic figures appeared. However, garlic is really "embarrassing."

Garlic can not prevent cancer

The Chinese Science and Technology Association pointed out that the saying of "garlic can prevent cancer" has a relationship with researchers in recent years, but "garlic" and "garlic" cannot be painted. Moreover, marsea can not be completely replaced by related drugs. The saying of "garlic anti -cancer" and "garlic to prevent cancer" is exaggerated.

Specifically, chlorpulsex is a sulfurine sulfate. It is a substance that is beneficial to healthy in garlic. It has anti -inflammatory, blood pressure, anti -cancer, antiviral and other effects. A variety of bacteria have inhibitory effects.

But the inhibitory effect of marsea is not immediate. According to clinical statistics, those with bacterial infections need to take garlic drugs for one week, and those with fungal infection must take garlic drugs to be effective.

Scientific research has found that eating gryheumin can recover faster gastric ulcer and duodenal ulcer, but it is only auxiliary effect. It is unrealistic to completely replace gastritis and antibiotics through gastritis. Hogamin can only play the role of anti -inflammatory, slowing the growth of flora, and reducing the probability of pylori infection.

In addition, the content of garlic in a complete garlic is extremely low, and it will be completely decomposed after boiling for 5 minutes. After chopping raw garlic, it is placed in the air for 15 minutes. The garlic in the garlic can produce a small amount of garlicin under the action of the garlic. Therefore, it is difficult to eat garlic to increase the intake of garlic.

Eating more garlic is not beneficial and anti -harmful

Or because garlic has inhibited the pylori, it has a misunderstanding of "eating garlic to kill Helicobacter pylori". As mentioned earlier, the content of garlic in garlic is very low, and after cooking, less can achieve the purpose of "killing Helicobacter pylori".

Some people also feel that since there are fewer garlic in a single garlic, so many more can be used to treat or inhibit bacteria?

On the contrary, this will stimulate the stomach and eyes. The China Science and Technology Association pointed out that hay is irritating, and a large amount of consumption can cause irritation to the gastrointestinal tract and eyes. After many patients blindly consume raw garlic, their vision decreases, which is why.

Picture source: "Science Rumor" of the New Media of the Chinese Science and Technology Association

For the problem of pylori infection that the public cares about, the more effective prevention method is to wash hands, disinfection of hands before meals, disinfection of tableware, and using public chopstick spoons. If there are symptoms of infection, you should go to the hospital for the right medicine. Generally, the hospital uses combined antibiotics to treat Helicobacter pylori based on the actual situation of the infected person.

The garlic pot will not increase the probability of cancer

In addition to exaggerating the sterilization of garlic, there are also rumors that "garlic carcinogenic", indicating that many people have the habit of using garlic pots, which can cause cancer.

This is also a misunderstanding.

The traceability of the rumor platform of Shanghai is derived from a TV show in 2019. At that time, there were guests on the show that the garlic pot would be carcinogenic, and it was tested with two kinds of dishes after the garlic pot. The above conclusions have caused public concerns.

However, this was completely wronged. Because under high -temperature cooking methods such as pant, fried, and grilled, foods containing starch are prone to acrylamide. As for acrylamide, although it is 2A carcinogenic substances, it is not scientific to put aside from dosage. At present, the authoritative institution has never been concluded for the problem of "how many acrylamide contains in food". The Joint Expert Group (JECFA), including the World Health Organization and the United Nations Food and Agriculture Organization, also pointed out that there is no sufficient evidence to set the "safety intake" of acrylamide.

Photo source: Shanghai Health and Health Commission's new media "Health Shanghai 12320"

It can be seen that the "carcinogenic carcinogenic carcinogenic" is completely misunderstanding.

In response to the inevitable phenomenon of acrylamide in fried foods, the National Health and Health Council (former Ministry of Health) Food Safety Standards and Monitoring and Evaluation Division has suggested the public in 2005: to avoid continuous long -term or high -temperature cooking starch foods; Promote reasonable nutrition, balance diet, change the dietary habits of fried and high -fat foods, and reduce health hazards caused by acrylamide.

(Source: Shanghai Network Rumor)

【Edit: Shang Pei】

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