Can Sichuan pepper cure onychomycosis?

I have onychomycosis and it can infect two people. What should I do? It’s too difficult! Onychomycosis is the most common disease of the nails, which is caused by pathogenic fungal organisms. It is actually not difficult to cure it, and you can cure it yourself. Here is a simple treatment method for onychomycosis!

Peppercorns for treating nail fungus

Take 100 grams of garlic cloves, peel and mash them, put them into a glass bottle together with 20 grams of Sichuan peppercorns, add 500 milliliters of aged vinegar, and soak for 3 to 4 days to make Sichuan pepper garlic vinegar liquid. Soak your feet in hot water for more than 10 minutes every day, then use a knife or scissors to thin the softened nail, and soak the affected area in pepper, garlic and vinegar solution for 15 minutes. Finally, wrap the affected area with cotton dipped in pepper, garlic and vinegar solution. One course of treatment is one month.

Effects of Sichuan Pepper

Sichuan pepper is warm in nature. Ancient books record that it has the effects of warming the middle and dispelling cold, removing dampness, relieving pain and killing insects. Modern pharmacological research has found that it has a strong antifungal effect. Garlic contains substances that can inhibit and kill a variety of cocci, bacilli, fungi and viruses, and has always been known as the "antibiotics among plants". As for vinegar, it also has antifungal properties.

Treatment of athlete's foot

In the past, if we suffered from athlete's foot due to fungal infection, the elders in our family would often teach us to soak our feet in vinegar, which would be effective in a few days. Since these three magic weapons each have extremely strong anti-fungal effects, the effect is naturally strong when combined to make pepper and garlic vinegar. Moreover, they can "help each other". For example, the active ingredient in garlic is called "allicin". When this ingredient encounters high temperature and alkaline environment, its antibacterial performance will be significantly reduced. However, after being soaked in the acidic environment of vinegar, allicin will become stable and be able to maintain its antibacterial level.