1, the sterilization effect of raw garlic is good. During the heating process, the organic sulfide with antibacterial effect will gradually decrease, and the sterilization effect will also decrease. The higher the temperature, the faster the sterilization effect will be, so the sterilization effect of raw garlic is better.

2, raw food should not be excessive, garlic has certain anti-cancer and dietotherapy effects, but its role should not be exaggerated, garlic should not be eaten in excess. Raw garlic tastes spicy, and allicin has certain irritation to the stomach. Excessive consumption can easily cause acute gastritis, especially for people with bad stomach. Generally, it should not exceed 3 petals per day. Some patients who are afraid of stimulating diseases had better not eat garlic raw.

3. Purple garlic has stronger bacteriostasis. Common garlic in the market are white garlic, purple garlic and black garlic. Compared with white garlic, purple garlic is more spicy, unique in taste, contains higher effective components and has better antibacterial effect. Conditional consumption of purple garlic has more health care value.

4. Garlic paste is more healthy, and raw garlic is more bactericidal than cooked garlic. The most healthy way to eat raw garlic is to mash garlic, which will produce allicin with anti-cancer and health care effects. The mashed garlic can be eaten after 10- 15 minutes, which is more conducive to the production of allicin.