According to Associate Professor, Dr. Lam Vinh Nien - Head of the Department of Nutrition - Dietetics, University of Medicine and Pharmacy, Ho Chi Minh City, the main ingredients of garlic are the antibiotic allicin and sulfide compounds, which have strong antibacterial effects, enhance immunity, and help fight infections and flu.
Garlic is a popular spice used in cooking to add flavor to food and is good for health.
However, few people know that when garlic is cooked, sauteed, or cooked, it loses its valuable effects. The reason is that heat destroys the beneficial components in garlic and reduces the effects of garlic.
Do not fry garlic as it will reduce the active ingredients of garlic. (Illustration)
Associate Professor Nien also said that the habit of eating pickled garlic will also cause the loss of nutritional value in garlic.
The best way to eat garlic, as recommended by nutritionists, is to eat it raw.
From the perspective of traditional medicine, Dr. Huynh Tan Vu, University of Medicine and Pharmacy Hospital, Ho Chi Minh City (facility 3) noted that garlic is very good for health, but there are also certain contraindications:
- People with low blood pressure should not eat garlic because of the risk of low blood pressure.
- People with yin deficiency, internal heat, pregnancy, chickenpox, eye pain, toothache, neck pain, and tongue pain should not use garlic.
- When hungry, you should not eat garlic because it will cause irritation and stomach pain.
- People with liver disease should not eat too much garlic.
- Do not overuse garlic to avoid harming your health.
- Garlic works best when used raw.
Source: https://vtcnews.vn/4-nhom-nguoi-khong-nen-dung-toi-ar913266.html
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