What is the effect of holding garlic in your mouth

When we usually eat garlic, we must mash it before eating. This method is usually common when we eat dumplings or hot pot, because the cut garlic we often eat does not taste as good as the mashed garlic. Because eating garlic frequently has a good bactericidal effect on our body, it can inhibit the growth of bacteria in the body. So what is the effect of holding garlic in the mouth?

Pharyngitis, as a common respiratory disease in life, is usually divided into acute pharyngitis and chronic pharyngitis.

Chronic pharyngitis is more likely to become active during the transition period between spring and summer when the climate changes greatly, and it may even easily turn into cancer. Many patients often feel better after taking medicine for a while, but pharyngitis recurs when the season comes.

I accidentally got a little folk remedy using garlic to treat pharyngitis from an old Chinese doctor. I didn’t expect it to be so simple to use.

Just peel a clove of garlic and put it in your mouth for about an hour. During this time, be sure to bite it lightly with your teeth from time to time, and then slowly swallow it until the garlic flavor comes out. According to traditional Chinese medicine, this folk remedy is very helpful in relieving sore and itchy throats and eliminating coughs.

This is because the alliin and allinase components in garlic will form "allicin" with strong bactericidal effects after the garlic is crushed, which will be very effective for pharyngitis caused by bacteria.

Here, Brother Qi would like to warn friends who suffer from chronic pharyngitis that they must pay attention to not eating spicy food in their diet. They can eat more fruits and vegetables with high vitamin content. The differences in garlic varieties and cooking methods will also bring some different effects, which are briefly summarized here.

Mashing and eating has health benefits

Allicin is formed when alliin, alliinase and other effective substances in garlic are in full contact for at least 15 minutes after being crushed. It has excellent health benefits. You can eat more garlic paste in your daily life. For example, you can add some garlic paste when making smashed cucumbers or other cold dishes.

Eating it raw has a better sterilization effect

After being heated, garlic will reduce the content of a component called organic sulfide, and the higher the temperature, the faster it decreases. Don’t underestimate organic sulfides. Garlic relies on this ingredient to have a good bactericidal effect.

A large number of people cannot accept the taste of raw garlic. In fact, when we eat dumplings, we can mix some garlic paste with vinegar and pour some sesame oil on them. They smell so delicious and the most important thing is that they are very healthy!

White garlic is not as effective as purple garlic in antibacterial effect

According to the color of the garlic skin, there are white-skinned garlic, purple-skinned garlic, black-skinned garlic and so on. The two types of garlic we often eat in our daily lives are white-skinned garlic and purple-skinned garlic. Although purple garlic tastes spicier than white garlic, it also contains more allicin, so it has better antibacterial and bactericidal effects.

Garlic is more anti-cancer

When choosing garlic, people prefer garlic with more and fuller cloves, thinking that it must be of better quality. Don’t underestimate the fact that single-headed garlic is just a plant that is undernourished, underdeveloped, and cannot produce multiple garlic bulbs. In addition to its unique spicy taste, it also has a higher anti-cancer effect.