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 garlic. What is the benefits and harms of garlic, and in which cases it will be useful, and in which it is categorically not recommended?
First of all, it is worth mentioning the well-known bactericidal properties of garlic. Thanks to the presence of antiseptic volatile substances, volatile substances, which form its pungent strong smell, garlic is an excellent way to prevent colds . Regular consumption of bacteria killers such as 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. The use of garlic will not only strengthen the immune system, but also protect the body from complications after the flu or a cold.
What else, besides the obvious and well-known, is the benefit and harm of garlic? Continuing the topic 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 in cells that cause cancerous tumors and other serious health problems. Also, garlic will help improve the functioning of the gastrointestinal tract, and prevent the occurrence of heart attacks and strokes.
It is worth noting that all this is true primarily in relation to raw garlic. Naturally, because they usually eat it raw. However, raw garlic is not always eaten. So, in the cuisines of some peoples of Southeast Asia, for example Thai, fried garlic is popular
... no, not seasoning - a snack! Roasting garlic makes its taste and aroma softer, as a result of which it can be easily eaten without fear of burning and the appearance of a terrible smell in the mouth.
Both the benefits and harms of garlic are the subject of much discussion by representatives of the scientific community. And the reason is the fact that garlic, in addition to its considerable benefits, can bring harm. So, the presence in the garlic of a poisonous sulfanyl-hydroxyl ion can cause a disturbance in the functions of thinking, some inhibition, drowsiness. That is why garlic is not recommended to be eaten in cases where a person needs to maintain complete clarity of thinking and the best reaction.
Knowing the benefits and harms of garlic, understanding all the risks associated with its use, you can determine for yourself whether it is worth it, and if so, in what cases.