What are the advantages and disadvantages of eating garlic regularly to the human body? Who is not suitable for eating garlic?

Eating garlic can improve human immunity, has certain antibacterial effect, can treat diseases such as colds and nasal congestion, and can also prevent cancer. Garlic belongs to cold and wet ingredients. If you overeat, it is likely to damage the liver, stomach, lungs and other organs of the human body. Garlic contains vitamins and other nutrients, especially vitamin b 1, which can relieve people's stress and prevent anxiety. Ordinary people eating too much garlic is likely to damage liver function, but also damage eyes and vision.

The smell of garlic is a little choking, not everyone loves it, but it does have a great effect: it has many nutrients, needless to say, and it can be used as an auxiliary material in cooking, which can give off fragrance and greatly increase appetite. Allicin can instantly kill pathogenic bacteria such as cold Bacillus, typhoid Bacillus and cold virus, and also kill Helicobacter pylori, the primary cause of rectal cancer. However, allicin will evaporate or dissolve when heated, so it is best to eat it raw.

Eating too much garlic may also cause such disadvantages to the body: damage the absorption of B vitamins; Eye injuries can obviously lead to blepharitis and conjunctivitis. If people with high deficiency-heat take it for a long time, I'm afraid it won't get angry, but it will make their condition worse. Garlic is a spicy food with strong corrosiveness and irritation. Taking it on an empty stomach will hurt the gastric mucosa, causing gastrointestinal discomfort and burning sensation in the stomach. It can also lead to acute gastritis. These six kinds of people must "save" garlic: people with eye diseases. Weak and hot. Patients with liver disease. Spleen deficiency diarrhea. Seriously ill patients. People who take medicine. Garlic contains a capsaicin called "propylene sulfide", which has a good effect on eliminating pathogenic bacteria and sparganium, preventing influenza and relieving cold symptoms such as high fever, dry cough, sore throat and stuffy nose.

Allicin has good antibacterial effect, and alliin and cyclic alliin in garlic are related components to reduce blood lipid. It is also found that eating some garlic for a long time can prevent arteriosclerosis and stroke. However, many beneficial components of garlic will fail in high temperature weather, so eating garlic raw can be said to be the biggest benefit to physical and mental health.