Is eating raw garlic good for the stomach?

Garlic is an indispensable condiment in every household and is included in almost all dishes. Because garlic itself has a pungent taste, it can play a significant effect in enhancing the flavor of dishes and removing fishy smell. However, even if the garlic is not cooked, it is okay to eat it raw. However, some people will consider the irritation to the stomach when eating garlic raw. So is eating raw garlic good for one's stomach?

The pros and cons of eating garlic

Although many people have a special liking for garlic, believing that garlic can kill bacteria and reduce inflammation, as well as improve brain function and intelligence, and that eating more garlic is fine, scientists believe that eating one clove of raw garlic a day is more appropriate. If it is cooked garlic, two or three cloves are enough, and there is no benefit in eating more.

Garlic may taste bad, but it has significant benefits. The main nutrients of garlic are protein, fat, sugar, carotene, vitamins B1, B2, C and crude fiber, calcium, phosphorus, iron and trace elements zinc, copper, magnesium, cobalt, selenium, etc. It also contains precious substances such as allicin and allicin.

The functions of garlic are to promote the secretion of digestive juice, enhance appetite and remove fishy smell. It can also prevent colds, bacterial dysentery, hypertension, arteriosclerosis, enhance memory, prolong life, and has a certain effect on enhancing the strength of the penis cavernous body. It has antibacterial, anti-inflammatory, anthelmintic, stomachic, diuretic, expectorant and cough-relieving functions. Garlic contains selenium, which can inhibit the spread of cancer cells and prevent benign tumors from becoming cancerous. Therefore, it is recommended that you eat more garlic.

■Garlic's "Eighteen Martial Arts"

Bactericidal and anti-inflammatory: In 1954, Soviet medical scientists confirmed that garlic juice can kill bacteria in the culture medium within 3 minutes. With the development of medicine, the allicin contained in garlic has a broad-spectrum antibacterial effect. It has a killing effect on epidemic cerebrospinal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, new cryptococcus that can cause severe meningitis, pneumococcus, candida, tuberculosis, typhoid, paratyphoid, amoeba, vaginal Trichomonas, rickettsia, Staphylococcus, Shigella dysenteriae, Vibrio cholerae and many other pathogenic microorganisms.

Prevent cancer: Garlic can block the synthesis of carcinogens—nitrosamines, inhibit the growth of cancer cells, and have a killing effect on cancer cells. Garlic is rich in selenium, which can accelerate the decomposition of peroxides in the body, reduce the oxygen supply required by malignant tumors, and thus inhibit cancer cells. Scientists believe that garlic has a preventive effect on leukemia, oral cancer, esophageal cancer, gastric cancer, breast cancer, ovarian cancer, etc.

Prevent cardiovascular and cerebrovascular diseases: Scientists have given garlic another nickname "blood vessel scavenger". Researchers have found that people who eat garlic for a long time have much lighter deposits in the blood vessel walls than those who do not eat garlic. Deposition on the blood vessel walls is a major cause of cardiovascular disease. Over time, it can cause artery blockage and loss of elasticity, leading to stroke or myocardial infarction. Garlic can also lower blood lipids and blood viscosity, resist platelet aggregation, and greatly reduce the risk of heart disease, cerebral thrombosis and cerebral hemorrhage.

Promote hair growth: The volatile oil contained in garlic can accelerate the blood flow to the sebaceous glands and hair follicles, thereby promoting hair growth and also has a therapeutic effect on baldness. Applying garlic paste on the scalp can improve hair growth and eliminate dandruff. If you add the same amount of vegetable oil and apply it on your hair, it can also relieve the dryness of your hair.

Enhance immune function: Animal experiments have shown that the fat-soluble volatile oil in garlic can significantly improve the phagocytic function of macrophages and enhance the immune system.

Anti-aging: Garlic contains protein, fat, sugar, vitamins and minerals, which can prevent blood vessel aging and immune decline.

Brain-boosting and intelligence-enhancing: The ingredients in garlic combine with vitamin B1 in the human body to produce "alliamine", which can promote and exert the role of vitamin B1, enhance the energy supply of carbohydrate oxidation, provide sufficient energy for brain cells, and make the thinking agile.