Is it good to eat raw garlic

Garlic is a pungent ingredient. If it is fried, the taste will not be so strong. However, many people cannot swallow it if it is eaten raw, and it will cause a strong pungent odor in the mouth, so many people do not like to eat garlic raw. In fact, eating garlic raw has certain benefits. The main thing is that garlic can prevent cancer and kill bacteria and disinfect. It is very effective in clearing bacteria and viruses from the stomach and intestines.

Very good, allicin is a natural anti-cancer element, sterilizing and preventing epidemic diseases.

Eating garlic regularly is very beneficial to promoting human health. First of all, garlic contains many nutrients such as protein, fat, sugar, vitamins and minerals, and is a rare health medicine. Regular consumption can promote appetite, aid digestion, and eliminate meat stagnation.

Fresh garlic contains a substance called allicin, which is a phytoncide with good efficacy, low toxicity and a broad antibacterial spectrum. Experiments show that garlic juice can kill all bacteria in the culture medium within three minutes. Eating garlic regularly can kill many harmful bacteria in the mouth. It has obvious effect in preventing respiratory diseases such as colds, tracheitis, whooping cough, tuberculosis and meningitis.

Secondly, garlic and vitamin B1 can synthesize a substance called alliin, which can promote the conversion of glucose into brain energy and make brain cells more active. Therefore, under the premise of sufficient glucose supply, eating some garlic regularly can enhance people's intelligence and make their voices louder.

Third, eating garlic regularly can prevent atherosclerosis, lower cholesterol, and lower blood sugar and blood pressure. Some people have conducted clinical observations on this, and the results show that eating garlic can reduce human serum total cholesterol by 40.1% and the total effective rate is 61.05%, and the significant efficiency of reducing serum triglycerides is 50.6% and the total effective rate is 75.3%. It can be seen that garlic is very effective in lowering cholesterol and lipids.

Finally, garlic has another rare benefit, which is its anti-cancer effect. The fat-soluble volatile oils and other effective ingredients in garlic can enhance the activity of macrophages, thereby strengthening the body's immune function and enhancing immune surveillance. It can promptly remove mutated cells in the body and prevent cancer. Experiments have shown that garlic can inhibit the growth of nitrate-reducing bacteria, reduce the nitrite content in the stomach, and have a significant inhibitory effect on gastric cancer.

Although eating garlic regularly has many benefits as mentioned above, you should not consume too much. Take 3 to 5 pieces per meal to avoid irritating the stomach. Especially for patients with gastric ulcer, it is better to eat less or not eat at all.

Eating garlic regularly is very beneficial to promoting human health. First of all, garlic contains many nutrients such as protein, fat, sugar, vitamins and minerals, and is a rare health medicine. Regular consumption can promote appetite, aid digestion, and eliminate meat stagnation.

Fresh garlic contains a substance called allicin, which is a phytoncide with good efficacy, low toxicity and a broad antibacterial spectrum. Experiments show that garlic juice can kill all bacteria in the culture medium within three minutes. Eating garlic regularly can kill many harmful bacteria in the mouth. It has obvious effect in preventing respiratory diseases such as colds, tracheitis, whooping cough, tuberculosis and meningitis.

Secondly, garlic and vitamin B1 can synthesize a substance called alliin, which can promote the conversion of glucose into brain energy and make brain cells more active. Therefore, under the premise of sufficient glucose supply, eating some garlic regularly can enhance people's intelligence and make their voices louder.

Third, eating garlic regularly can prevent atherosclerosis, lower cholesterol, and lower blood sugar and blood pressure. Some people have conducted clinical observations on this, and the results show that eating garlic can reduce human serum total cholesterol by 40.1% and the total effective rate is 61.05%, and the significant efficiency of reducing serum triglycerides is 50.6% and the total effective rate is 75.3%. It can be seen that garlic is very effective in lowering cholesterol and lipids.

Finally, garlic has another rare benefit, which is its anti-cancer effect. The fat-soluble volatile oils and other effective ingredients in garlic can enhance the activity of macrophages, thereby strengthening the body's immune function and enhancing immune surveillance. It can promptly remove mutated cells in the body and prevent cancer. Experiments have shown that garlic can inhibit the growth of nitrate-reducing bacteria, reduce the nitrite content in the stomach, and have a significant inhibitory effect on gastric cancer.

Although eating garlic regularly has many benefits as mentioned above, you should not consume too much. Take 3 to 5 pieces per meal to avoid irritating the stomach. Especially for patients with gastric ulcer, it is better to eat less or not eat at all.