2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Garlic is a plant known since ancient times. Being the owner of a strong, specific aroma and pungent taste, garlic is a popular seasoning, and in some cuisines of the world, subject to heat treatment, even an independent dish. Everyone knows the main beneficial properties of garlic, but few people have heard about the dangers of it. What is the benefit and harm of garlic, and in what cases will it be useful to eat it, and in what cases it is categorically not recommended?
First of all, it is worth mentioning the well-known bactericidal properties of garlic. Due to the presence of antiseptic volatile substances, phytoncides, which form its pungent strong smell, garlic is an excellent means of preventing colds. Regular consumption of bacteria killers like onions and garlic is a great way to protect yourself from seasonal illnesses, flu and SARS. In addition, garlic contains allicin, a natural antibiotic that further enhances the antimicrobial properties of this product. Eating garlic will not only strengthen the immune system, but also protect the body from complications after suffering the flu or a cold.
Whatyet, in addition to the obvious and well-known, is the benefit and harm of garlic? Continuing the theme of its usefulness, it must be said that garlic has the effect of thinning the blood, so its regular use is an excellent prevention of thrombosis. Garlic also lowers cholesterol and blood pressure. In addition, garlic is rich in selenium, a natural antioxidant that prevents free radicals from forming in cells that cause cancer and other serious he alth problems. Also, garlic will help improve the functioning of the gastrointestinal tract, prevent heart attacks and strokes.
It is worth noting that all this is true primarily in relation to raw garlic. Naturally, because it is usually eaten raw. However, it is not always raw garlic that is eaten. So, in the cuisines of some peoples of Southeast Asia, for example, Thai, fried garlic is popular
… no, not a condiment - a snack! Roasting garlic softens its flavor and aroma, so you can safely eat it without burning or bad breath.
Both the benefits and harms of garlic are the subject of numerous discussions by representatives of the scientific community. And the reason is the fact that garlic, in addition to its considerable benefits, can also bring harm. So, the presence of a poisonous sulfanyl-hydroxyl ion in garlic can cause a disorder in the functions of thinking, some lethargy, and drowsiness. That is why garlic is not recommended to eat inwhen a person needs to maintain complete clarity of thought and the best response.
Knowing the benefits and harms of garlic, understanding all the risks associated with its use, you can determine for yourself whether it is worth eating, and if so, in what cases.
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