China OEM Storing Fresh Ginger Root - Dehydrated Garlic – Nongchuanggang

Dehydrated garlic slice has neat appearance, light yellow color, pure taste, can be eaten or used as food, auxiliary materials. As long as soaked in warm water can be restored in all seasons, and very popular in the market.

Foreign studies have found that sulfur compounds in garlic can promote intestinal production of an enzyme or garlic odorin substance, through enhancing the body’s immune ability, blocking the formation of lipid peroxidation and anti-mutation and other ways, eliminate the risk of intestinal tumor caused by the substance in the intestine. However, it has not been determined how many of these enzymes are needed to be effective in the anti-tumor effects of garlic.

Some of the ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C. Studies show that pork is rich in vitamin B1, and it also can be found in garlic. So by combining eating them together, is of great help in eliminating fatigue and restoring physical strength.

The results of epidemiological studies showed that the incidence of death due to cardiovascular and cerebrovascular diseases was significantly lower in the areas where raw garlic was eaten for an average of 20 grams per person per day than in the areas where raw garlic was not eaten.

Garlic is a natural plant broad-spectrum antibiotic, garlic contains about 2% allicin, allicin has a strong bactericidal effect, it can react with the cystine of bacteria to form crystalline precipitation after entering the human body, destroy the sulfhydryl group in the biological sulfur amino group necessary for bacteria, so that the metabolism of bacteria appears disorder, thus unable to reproduce and grow.

Studies have confirmed that raw garlic has the effect of improving glucose tolerance in normal people, and can also promote the secretion of insulin and increase the utilization of glucose in tissue cells, so as to reduce the level of blood glucose.

Eating raw garlic daily can reduce allergic reactions, especially those caused by temperature changes. The best way to do this is to start eating raw garlic a few weeks before allergy season.