The team of Academician Li Yanrong, Director of the State Key Laboratory of Electronic Thin Films and Integrated Devices, University of Electronic Science and Technology of China, James M. Valles Jr, Professor of Brown University, and Academician Xie Xincheng, School of Physics/Quantum Materials Science Center of Peking University, etc., have successfully broken through the limitations of the fermion system. , for the first time inducing strange metal states in a boson system. Related research was published in Nature on January 12.
Recently, there have been rumors on the Internet that because garlic contains a substance called allicin, it has a strong bactericidal and anti-inflammatory effect, can “secondly kill” bacteria such as typhoid bacillus and dysentery bacillus, and can also remove toxic substances in the stomach, especially It can kill Helicobacter pylori. So, does allicin really have this miraculous effect?
Allicin is a substance contained in garlic that is beneficial to the human body. It has anti-inflammatory, lowering blood pressure, anti-cancer, anti-virus and other effects. But allicin is not as rumored to say that it can “secondly kill” bacteria such as typhoid bacillus and dysentery bacillus. Clinical statistics show that people with bacterial infections need to take medicines containing allicin for 1 week, and those with fungal infections need to take medicines containing allicin for 4 weeks to be effective.
Also, garlic and allicin are not the same thing. A head of whole garlic has very low levels of allicin. Chop the raw garlic and place it in the air for 15 minutes, the alliin in garlic can be combined with oxygen under the action of alliase to produce a very small amount of allicin.
Scientific research has found that eating allicin can make gastric ulcer and duodenal ulcer patients recover faster, but it can only play an auxiliary role at most. It is unrealistic to completely replace gastritis treatment drugs and antibiotics with allicin. Even if you eat allicin after a lot of hardships, it can only play a role in reducing inflammation, slowing down the growth of bacteria and reducing the probability of infection with Helicobacter pylori. Also, allicin is irritating and can cause irritation to the gastrointestinal tract and eyes when consumed in large quantities. Many patients suffer from vision loss after blindly eating raw garlic, which is precisely the reason.
To avoid infection with Helicobacter pylori, in life, we should pay attention to the following three aspects:
First, develop good hygiene habits. Implementing a meal-sharing system and using public chopsticks during dinner parties is an effective way to “keep out” Helicobacter pylori. Of course, the hygiene of tableware is also very important. The second is to protect your stomach and keep your mouth shut. Avoid eating irritating foods. The stomach wall is very fragile and cannot withstand the repeated “attacks” of hard, spicy, cold and hot foods. Third, regular physical examination, if necessary, do gastroscopy. The most common clinical method for detecting Helicobacter pylori is the carbon-14 breath test, which can quickly find out whether there is Helicobacter pylori in the stomach.
In addition, it should be emphasized that the correct way to deal with any virus or disease must be to seek medical treatment and receive scientific treatment in time, and it is unrealistic to hope that a certain food will cure the disease; and reasonable diet and life Habits are necessary for us to maintain good health.
Raw milk is usually called raw milk, which refers to raw milk that has not been processed by sterilization, homogenization, etc. Many people think that raw fresh milk is not processed and has higher nutritional value. However, after comparing raw milk and pasteurized milk, scientists found that the nutritional value of raw milk is not better. Compared with pasteurized pure milk, there is no significant difference in nutrition and health between the two. difference.
Of course, raw fresh milk also has its own unique characteristics. Because it has not been processed by some food processing techniques, the milk fat globules of raw fresh milk are larger, and will aggregate and float after boiling, making it more viscous and rich in flavor, and the taste and taste will be more pronounced. A little better, so everyone will feel better to drink.
Many people think that raw milk is the “spokesperson” of “freshness” and “original ecology”, and it is a good drink. In fact, drinking raw milk directly is not necessarily more nutritious than drinking processed milk, but there is a health risk of contracting brucellosis.
We know that pure milk is a good medium for the growth and reproduction of microorganisms, and is easily contaminated by microorganisms in animal bodies and milking environments. For example, Escherichia coli, Staphylococcus aureus, Pseudomonas, fungi, etc., as well as pathogenic bacteria such as Brucella and Mycobacterium tuberculosis derived from animals. Therefore, raw fresh milk poses a greater safety hazard, especially for children, the elderly, pregnant women and people with weakened immune systems. It is best not to drink raw fresh milk directly, let alone buy those milked cows (goats) blindly. The boxed, bagged and other dairy products sold in the market are all made of raw fresh milk through sterilization and other processes. After these processes, the microorganisms that may exist in the raw milk are eliminated, and the safety guarantee is also Much higher.
With the development of science and technology, microwave ovens have gradually become one of the most commonly used heating devices in our daily life. This cooking tool is favored by many businesses and consumers because of its quickness and convenience. However, many friends often find that the heated bread or steamed bun is prone to be dry and hard inside. What’s going on here?
First of all, we should be clear that the heating process of microwave ovens does not rely on simple heat transfer. The microwave oven for food heating emits 2450MHz microwaves, which are electromagnetic waves and are invisible light waves. The “frictional motion” caused by microwaves can cause polar substances in food to move. These polar substances are mainly water molecules and contain The protein and fat of water molecules generate heat by collision and friction during movement. After the microwave is transmitted to the food, the energy contained in the microwave is finally converted into heat energy to stay in the food to be heated, so as to achieve the purpose of heating the food. If too much heat accumulates in the food, it will cause overheating, which will cause the food to lose water.
It is worth noting that this kind of light wave cannot pass through metal utensils, so metal utensils cannot be used in heating, otherwise the microwaves will be reflected by the metal and cannot reach the interior of the food, which will not play a role in heating.
In order to make the food still “soft on the inside” after heating, we can take the following methods. For example, for dispersible foods such as rice, a small amount of water can be mixed in before the food is heated to speed up the heating efficiency, and at the same time, the taste of the food can be maintained. However, for foods that cannot be broken up, such as bread, the heating time can be minimized, and excessive heating can be avoided under the premise of meeting the heating needs.
