Garlic, raw or cooked, has many benefits, but certain categories of people should avoid it. Who can feel sick if they eat garlic and what beneficial effects it has in the case of people who can enjoy this food, we find out in the following lines.
Read also: How do you know that garlic is full of toxic substances. The hint that few of us pay attention to when buying Chinese garlic
Raw or cooked garlic: which is healthier?
As you might expect, the ideal option for consumption is raw garlic. Through thermal preparation, the beneficial substances in garlic kind of disappear, even if the flavor is still present, albeit more subtle.
Specialists recommend raw garlic – if you are not part of the category of those who must avoid it – because allicin, the compound that gives garlic its specific taste and smell, is not lost. But more importantly, this allicin is actually what gives garlic its healing properties.
Several studies have shown that allicin plays an important role in supporting immunity, reduces inflammation in the body, regulates blood pressure, cholesterol and blood sugar. For women, eating raw garlic can speed healing from candida infection.
Garlic is also beneficial in other types of infections: parasitic, bacterial or viral. Allicin in raw garlic also has beneficial effects on the brain, more specifically it improves memory.
Last but not least, the wealth of vitamins, minerals and sulfuric compounds in raw garlic helps to detoxify the liver, reducing the accumulation of fats in this extremely important organ for the proper functioning of the entire body.
Who can not eat raw garlic
Unfortunately, raw garlic is contraindicated in certain situations. For example, people suffering from gastroesophageal reflux should avoid eating raw garlic because it irritates the digestive tract and causes severe heartburn or chest pain.
Caution and moderation are also recommended in the case of people undergoing treatment with anticoagulants. Raw garlic eaten in excess may increase the risk of bleeding. It is best to ask your doctor for advice if you are taking treatment with such drugs to avoid problems.
Beware of garlic supplements! Although they can be effective, in the case of those with sensitivity to allicin or following various treatments, it is recommended to consult a doctor before taking them.
Even if he is healthy, don’t overdo it with raw garlic! The recommendation of specialists is to consume 1-2 cloves of raw garlic per day, no more. Otherwise, we risk burns, excess intestinal gas, nausea, vomiting, diarrhea, dizziness and profuse sweating.
Great care and at the origin of garlic! The one in China is “famous” for the various harmful substances it contains. Try to eat organically grown garlic as much as possible to get the most out of its benefits.
Sources:
Liangliang Zou, Rui Zhang, Hao Gao, Jia Xiao, George L. Tipoe, Garlic and Liver Diseases, Academic Press, https://doi.org/10.1016/B978-0-12-803951-9.00028-8
Morales-González JA, Madrigal-Bujaidar E, Sánchez-Gutiérrez M, Izquierdo-Vega JA, Valadez-Vega MDC, Álvarez-González I, Morales-González Á, Madrigal-Santillán E. „Garlic (Allium sativum L.): A Brief Review of Its Antigenotoxic Effects”. Foods. 2019 Aug 13;8(8):343. doi: 10.3390/foods8080343
Sripanidkulchai B. „Benefits of aged garlic extract on Alzheimer’s disease: Possible mechanisms of action”. Exp Ther Med. 2020 Feb;19(2):1560-1564. doi:10.3892/etm.2019.8390
Shabani E, Sayemiri K, Mohammadpour M. „The effect of garlic on lipid profile and glucose parameters in diabetic patients: A systematic review and meta-analysis”. Prim Care Diabetes. 2019 Feb;13(1):28-42. doi: 10.1016/j.pcd.2018.07.007
Ried K. „Garlic Lowers Blood Pressure in Hypertensive Individuals, Regulates Serum Cholesterol, and Stimulates Immunity”, An Updated Meta-analysis and Review. J Nutr. 2016 Feb;146(2):389S-396S. doi: 10.3945/jn.114.202192
Borlinghaus J, Albrecht F, Gruhlke MC, Nwachukwu ID, Slusarenko AJ. „Allicin: chemistry and biological properties”. Molecules. 2014 Aug 19;19(8):12591-618. doi: 10.3390/molecules190812591
2023-05-08 11:43:00
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