Garlic is still a widely used medicinal herb with the functions of accumulating food, eliminating stagnation, killing bacteria and insects. It is recorded in books such as "Newly Revised Materia Medica" and "Compendium of Materia Medica".
Garlic can block the synthesis of carcinogenic substances - nitrosamines, inhibit the growth of cancer cells, and has extremely strong killing power against cancer cells. And its other nickname is "vascular cleaner", which means it can reduce blood lipids and viscosity, reduce the risk of heart disease, cerebral thrombosis and other diseases. In addition, garlic can also resist aging and promote hair growth.
Patients with liver disease should not eat it. Some components of garlic also have a stimulating effect on the stomach and intestines, which can inhibit the secretion of digestive fluid in the intestines, affect food digestion, and exacerbate many symptoms such as nausea in hepatitis patients. In addition, the volatile components of garlic can reduce red blood cells and hemoglobin in the blood, and may cause anemia, which is not conducive to the treatment of hepatitis.
Non bacterial diarrhea should not be eaten: When non bacterial enteritis or diarrhea occurs, garlic should not be eaten raw. Because there is inflammation in the local mucosal tissue of the intestine, the spicy allicin can stimulate the intestine, causing congestion and edema of the intestinal mucosa, promoting exudation, and worsening the condition.
Patients with eye diseases should not eat garlic: Traditional Chinese medicine believes that long-term consumption of garlic in large quantities can harm the liver and eyes. In addition, eating a large amount of garlic in summer and autumn has the greatest impact on the eyes.