Is garlic acidic or alkaline

We all know that although garlic has a strong smell, it can kill bacteria and disinfect, and enhance the body's resistance. However, many people may not know that garlic is actually an alkaline food, and alkaline foods are generally beneficial to the human body. The vegetables we usually eat basically contain alkaline substances, but remember that pregnant women cannot eat garlic raw, otherwise it will easily cause heartburn and increase the dampness and heat in the body of pregnant women, which is not conducive to the development of the fetus.

Is garlic an alkaline food?

Garlic is an alkaline food, because all vegetable foods are considered alkaline foods.

Alkaline food refers to food in which the total amount of alkaline elements (potassium, sodium, calcium, magnesium, etc.) contained is higher than the total amount of acidic elements (chlorine, sulfur, phosphorus, fluorine, etc.) it contains, that is, the negative is slightly stronger than the positive and it does not contain non-oxidizable organic acids.

Garlic contains a glycoside that can lower blood pressure and blood cholesterol. Studies have also found that garlic has the ability to dissolve blood stasis in the body, thereby treating coronary embolism. Garlic can also promote gastric juice secretion and increase appetite. Daily life practice has also proved that it can cure cold pain in the heart and abdomen. Rubbing the soles of the feet with garlic to generate heat can cure cramps in the feet. Burning or boiling garlic can cure diarrhea and dysentery.

Alkaline vegetables are divided into the following five categories according to their cold or hot properties:

1. Cold vegetables and alkaline foods: water shield, purslane, houttuynia, water spinach, tomato, chayote, zucchini, melon, gourd, cantaloupe, cantaloupe, watermelon, cucumber, bamboo shoots, and kelp.

2. Cool vegetables and alkaline foods: lotus root, konjac, water chestnut, kudzu, seaweed, radish, kohlrabi, celery, amaranth, eggplant, lettuce, wild rice stem, bitter melon, rapeseed, spinach, mushrooms, lettuce, cauliflower, enoki mushrooms, winter melon, cucumber, and loofah.

3. Alkaline foods from the neutral vegetables category: lily, carrot, kohlrabi, chrysanthemum, schizonepeta, cabbage, kale, hericium erinaceus, black fungus, shepherd's purse, white fungus, sweet potato, potato, and taro.

4. Warm vegetables and alkaline foods: chamagu, yam, onion, wild garlic, toon, leek, Chinese mustard, coriander, bell pepper, pumpkin, ginger, and onion.

5. Hot vegetables and alkaline foods: garlic, chili, and pepper.

What are the precautions for pregnant women to eat garlic?

1. Pregnant women cannot eat garlic raw: It is good for pregnant women to eat some onions, ginger, and garlic, which can prevent colds and increase appetite, but they cannot be eaten raw. Because garlic is highly irritating, eating it can cause stomach and heartburn, which can easily irritate the fetus.

2. Pregnant women with weak constitution should eat less garlic: Garlic is warm in nature, so patients with yin deficiency, hyperactivity of fire, and chronic gastritis and ulcers should eat it with caution. It is not recommended for patients with heat in the lungs and stomach, blood deficiency, blurred vision, or body odor. People with weak constitution and weak gastrointestinal tract should reduce the intake of raw garlic.

3. Pregnant women should not eat too much garlic: the allicin contained in garlic is quite spicy. Excessive consumption may irritate the gastric mucosa and intestinal wall, and in severe cases may cause stomach cramps and diarrhea. Therefore, pregnant women should not eat too much raw garlic. It is only necessary to eat two or three cloves of raw garlic and four or five cloves of cooked garlic.

4. Avoid eating garlic on an empty stomach to prevent acute gastritis.