Those who should not eat garlic
Eating raw garlic preserves allicin
The reason why garlic has medicinal properties in preventing cancer is that it contains a natural antimicrobial substance called "allicin". The pungent smell we perceive is produced by allicin. Even when diluted 100,000 times, allicin can still instantly kill Salmonella, Shigella, and influenza viruses, especially the primary cause of stomach cancer - Helicobacter pylori.
When garlic is cooked or stir-fried, most of the allicin inside will evaporate or be decomposed by heat, greatly reducing the health benefits of garlic. Therefore, it is best to eat garlic raw. If you cannot tolerate the pungent taste, you can sprinkle minced garlic on dishes just before they are cooked. This way, the spiciness is reduced and the loss of allicin is minimized. Additionally, you can also choose to eat sugar garlic and vinegar garlic.
Furthermore, eating garlic whole will not allow you to obtain allicin, as allicin does not exist directly but is synthesized from two substances, alliin and alliinase, which are independently present in garlic. Only when garlic is crushed or minced can they combine to form allicin. Therefore, it is best to crush or mince garlic when eating it, or chew it for a while, as this also helps eliminate oral bacteria.
The benefits of eating garlic in spring
Garlic contains effective substances such as alliin and alliinase. When they are crushed, they come into contact with each other to form allicin, which has a health-promoting effect. Therefore, it is best to crush garlic into a paste and let it sit for 10-15 minutes before eating, as this facilitates the generation of allicin.
During the heating process, the content of organic sulfides that have antibacterial effects will gradually decrease, and the higher the temperature, the faster the decrease. Therefore, eating cooked garlic does not have a good bactericidal effect. Using garlic mixed with vinegar and a small amount of sesame oil to make garlic paste for cold dishes or dumplings at home is a very healthy way to consume garlic.
Garlic can kill bacteria, aid digestion, and stimulate appetite. In recent years, studies have shown that garlic has significant effects in lowering blood lipid levels and enhancing fiber activity, preventing and treating atherosclerosis, and improving the prognosis of myocardial infarction. Garlic is best eaten raw because the medicinal substance it contains, allicin, is volatile and decomposes more quickly at high temperatures.
Allicin can promote the absorption of vitamin B1 in the body and has functions such as antibacterial, lipid-lowering, and anticancer.
In addition, garlic also contains proteins, fats, carbohydrates, vitamins, and minerals such as calcium, zinc, and tin. Garlic can increase immunity and has anti-tumor effects because of its vitamins and minerals.
Five types of people should not eat raw garlic
As a commonly used vegetable and seasoning, garlic is suitable for most people to consume on a daily basis, especially for patients with tuberculosis, cancer, and cardiovascular diseases such as hypertension and arteriosclerosis. However, if you have eye diseases, cancer, liver diseases, or diarrhea, then you should not eat raw garlic.
1. Patients with eye diseases
Ancient people said, "Garlic treats a hundred diseases but harms the eyes." Eating garlic for a long time and in large quantities is harmful to the eyes. Jikang Ji in "The Theory of Health Preservation" said, "Spicy and fatty foods harm the eyes." Garlic is the spiciest of all, and it stimulates the eyes, making it easy to cause eye damage. Therefore, when consuming garlic, be careful not to eat too much, especially for people with eye diseases who must avoid spicy foods during treatment.
2. Weak and hot individuals
Ancient people believed that eating too much garlic would deplete a person's qi and blood. "Compendium of Materia Medica" records that "garlic is hot and toxic, produces phlegm and fire, dispels qi, and depletes blood. Weak and hot individuals should avoid it." Therefore, people with poor physical condition and weak qi and blood should pay attention.
3. Patients with liver diseases
Many people use eating garlic as a method to prevent hepatitis, and some even continue to eat garlic every day after developing hepatitis. This is incorrect. "Compendium of Materia Medica" records that long-term consumption of garlic "harms the liver and damages the eyes." Garlic is hot in nature and can exacerbate internal heat. If someone with liver fire consumes it, the liver fire will become stronger, eventually leading to damage after a long period of time.
4. Patients with weak spleen and diarrhea
Raw garlic is highly stimulating. Eating a small amount can promote digestion, but if you have non-bacterial enteritis or diarrhea and eat garlic, the strong stimulation will cause congestion and edema of the intestinal mucosa, increase exudation, and worsen the condition.
5. Patients with serious illnesses should be cautious
Garlic belongs to the category of foods that can induce certain diseases or worsen existing diseases. For people with serious illnesses or those taking medication, eating spicy foods like garlic and chili can have significant side effects. It may not only trigger old diseases but also render medications ineffective or cause chain reactions with medications, affecting overall health.
