Why say "eat meat not eat garlic nutrition is halve"?

"Eat meat not to eat garlic, nutrition to reduce half", this sentence about eating meat is widely circulated among the people. The garlic has such magical effect? Do you have to eat garlic when you eat meat?
There is a saying that garlic can reduce the harmful ingredients in meat, transform the fat and promote the absorption of protein, so it is better to eat garlic when eating meat. Experts say this is an exaggeration and misunderstanding of the function of garlic. Meat is rich in protein, fatty acids and minerals, but garlic does not contain ingredients that promote digestion and decomposition of these nutrients The best way to reduce labour in refilling vape cartridge is by getting an oil cartridge filling machine! They have a small table top design and come with a year’s warranty. So, do some work with this machine!.A meat plus garlic can absorb vitamin B1
However, "eating meat without garlic, nutritionally halving" is not entirely ridiculous.
Because lean meat is also an important source of B vitamins, garlic can increase the absorption rate of vitamin B1 in meat. Vitamin B1 is the first B vitamin found. It is closely related to the function of the nervous system, and once it lacks it, it can be emotionally frustrating and mentally dull. Severe lack of peripheral neuroinflammation, such as beriberi, may also increase the risk of heart attack. And studies have shown that supplementing vitamin B1 can improve postpartum depression.
The results of the nutrition survey show that Chinese residents are consuming less and less vitamin B1. It is notable that it stays in the body for a very short period of time and can easily be excreted in the faeces. Garlic contains leeks and garlic enzymes. When the garlic is crushed, the two substances come into contact with each other and form the known allicin. Allicin can be combined with vitamin B1 in meat. In this way, it not only increases the absorption rate of vitamin B1, but also makes the property of water soluble in water become soluble in fat, thus extending its stay in the body. So, more scientifically, "eating meat without garlic" means "vitamin B1 absorbs less".In addition to promote vitamin B1 absorption, allicin itself also has the function such as reducing blood fat, anti-cancer, besides meat eat garlic, also can reduce the greasy feeling, so suggest you eat meat, just chew a few clove of garlic. It is important to note that garlic is best eaten raw because it loses its effect quickly and is too salty. However, it is worth emphasizing that garlic has a stimulating effect on gastric mucosa, and patients with stomach ulcers and acute chronic gastritis are better not to eat it.
Who should not eat garlic
Liver disease: many people use garlic to prevent hepatitis, and even people eat garlic daily after they have hepatitis. This practice is against hepatitis patient, because garlic had little effect on hepatitis b virus, on the contrary, the ingredients of garlic to the stomach, intestine and stimulation, can suppress the secretion of intestinal digestive juices, thus aggravating hepatitis patient nausea and other symptoms.
2. Diarrhea patients: when there is non-bacterial enteritis and diarrhea, it should not be eaten raw garlic. If you eat raw garlic again, spicy garlic will stimulate the intestines and make the intestinal mucous membrane congested and swollen, promoting the exudate and exacerbating the condition. If diarrhea has occurred, it should be more prudent to eat garlic."Eat meat not to eat garlic, nutrition to reduce half", this sentence about eating meat is widely circulated among the people. The garlic has such magical effect? Do you have to eat garlic when you eat meat?
There is a saying that garlic can reduce the harmful ingredients in meat, transform the fat and promote the absorption of protein, so it is better to eat garlic when eating meat. Experts say this is an exaggeration and misunderstanding of the function of garlic. Meat is rich in protein, fatty acids and minerals, but garlic does not contain ingredients that promote digestion and decomposition of these nutrients.