in RS Sellers
Thu Oct 12, 2017 12:38 pm
• Noobie | 1 Post | 10 Points
Almost every dish uses onion and white. In addition to making delicious cuisine, this onion also provides healthful properties.
As you get older, your arteries will tighten, increasing your risk of stroke and decreasing kidney function. This can be avoided by onion consumption.
The aorta, the largest artery in the human body, originates from the left ventricle of the heart. It carries oxygenated blood to all parts of the body in a simulated circulation.
If you eat garlic powder at least a quarter of a teaspoon a day it will be able to help maintain aortic function in the body. This is because garlic can improve the function of the inner lining of the arteries, which helps the arteries relax.
In addition to Reduce the Cuisine, Red Onion and Garlic Healthy Blood Routine consumption of garlic powder can maintain aortic function (Photo: iStock)
The mechanism of protection from garlic against cardiovascular disease doubled. Includes a combination of anti-clotting, blood clotting, antioxidant inhibitors, blood pressure and can lower cholesterol. Recent studies have shown that long-term intake of garlic can lower bad cholesterol levels by about 10 percent.
Also Read: In addition To Cooking, Garlic Powerful Overcome Coughing Up Acne! (1)
When comparing platelet inhibition with raw garlic and boiled garlic, garlic appears about 13 times stronger than onion. Eating raw garlic seems better than cooked.
This suggests that garlic and onion may be a more potent blood clotting inhibitor. If consumed raw or fresh than cooked or boiled.
In addition to Seasoning, Red Onions and Garlic Makes Blood Healthy raw onions can be mixed into a salad or salsa acne can be cured, well see this complete guide No need to fear eating raw onions. Because you can put some raw onions into salad and salsa, salad dressing, dip or pesto. You can slice or chop up, wait ten minutes then use to cook.
Should not be too long to cook garlic. Because if cooked for more than 5 minutes, the benefits may be lost. We recommend cutting the garlic first before cooking. In order for the enzyme to work and delay the loss of the benefits of garlic after cooking.