Garlic is one of the essential seasonings at home. No matter what dish you cook, adding some garlic to it will enhance the flavor. Moreover, eating garlic has anti-cancer benefits and can help lower blood pressure. Although it has a strong taste, it doesn't affect its consumption. So how do we choose high-quality garlic? Let's find out together!
Benefits of Eating Garlic
1. Anti-inflammatory and Antimicrobial
Garlic is a natural plant antibiotic. The commonly seen purple-skinned garlic contains an ingredient called allicin, which has significant antibacterial and anti-inflammatory effects. It is effective against respiratory and digestive infections, candidiasis, and fungal keratitis.
2. Preventing and Treating Tumors and Cancer
Studies have shown that garlic contains a compound that can act during the "development stage" of tumors. It can enhance the body's detoxification function, interfere with the activation of carcinogens, prevent the formation of cancer, and strengthen the immune system.
3. Lowering Blood Lipids and Cholesterol
Garlic can act as a "cleaner" in blood vessels. Some active ingredients in garlic can lower blood lipids and cholesterol.
4. Antiplatelet Aggregation
Garlic essential oil can inhibit platelet aggregation. The principle behind this is that the garlic essential oil improves the physical and chemical properties of platelet membranes, affecting their release and uptake functions, inhibiting the binding of platelets and fibrinogen, and affecting platelet function.
5. Lowering Blood Pressure
Frequently consuming garlic leaves can have a certain antihypertensive effect.
Tips for Choosing High-Quality Garlic
1. Avoid sprouted garlic
Sprouted garlic not only affects the taste but also contains a high amount of a compound called allicin, which can be harmful to health when consumed.
2. Don't buy garlic that is overly white
Although some garlic may appear very white, it is best not to buy this type of garlic. Good-looking appearance doesn't necessarily mean good taste. It is recommended to choose purple-skinned garlic, which has the best antibacterial function.
3. Avoid garlic with dents
When buying garlic, choose ones that feel even when touched. If there are dents, they are not good to eat and do not provide any benefits to the body.
4. Don't buy garlic that has opened up
If garlic has opened up, it usually has a shorter shelf life.
Three Groups of People Who Should Avoid Eating Garlic
1. Patients with liver disease
Some components in garlic can stimulate the stomach and intestines, inhibiting the secretion of digestive fluids. This affects food digestion and can worsen symptoms such as nausea in patients with hepatitis.
2. Patients with eye diseases
According to traditional Chinese medicine, long-term consumption of garlic can "harm the liver and damage the eyes." Therefore, patients with cataracts, glaucoma, conjunctivitis, dry eye syndrome, and other eye diseases should consume less garlic. Eating a large amount of garlic in spring and autumn can have a greater impact on the eyes.
3. Non-bacterial diarrhea patients
If a patient has non-bacterial enteritis or diarrhea, they should avoid eating raw garlic. Spicy garlic can irritate the intestines, causing more severe congestion or edema in the local mucosa, worsening the condition.
