Garlic stems contain allicin and sulfhydryl-containing compounds, which can block the synthesis of carcinogenic nitrosamines in many ways. It contains trace elements such as selenium, germanium and magnesium, which all have anti-cancer effects. In addition, it is rich in vitamin C, vitamin B 1, vitamin B2, calcium, phosphorus and iron, which are good for maintaining human health. Eating garlic regularly can resist bacteria and diminish inflammation, and reduce the chance of canceration of chronic inflammation. It has a certain effect on preventing esophageal cancer, gastric cancer and various cancers. Raw food is better. A Spanish scholar in the Biology Laboratory of the University of England claims that he has made it clear that eating garlic has four major benefits for the human body: 1, treating hypertension, reducing the cholesterol content in the blood and preventing thrombosis. It can also dissolve low-density fat in blood and maintain the normal content of high fat. 2, promote the body's absorption of vitamin B family, protect the nervous system and coronary artery. 3. Garlic contains at least two natural antibiotics, which can kill 15 kinds of germs. 4, can stimulate the pituitary gland, control the function of some endocrine glands, and regulate the body's digestion and absorption of fat and carbohydrates. Garlic also has obvious anticancer effect. It is eaten raw twice a week, which can resist gastric cancer (but it is also easy to damage gastric mucosa and lead to severe stomachache). It contains trace element selenium, which is beneficial to prevent malignant tumors. If cooked, you need to eat more than 8 times of raw food. Eating half a grain of raw garlic a day can prevent colon cancer It also has obvious hypolipidemic effect. Garlic promotes blood circulation, eliminates fatigue and prolongs life. It is a natural antibiotic. If you chew raw garlic in your mouth for 5 minutes, all the bacteria in your mouth will be killed. However, "garlic is beneficial but harmful to the eyes alone". The strong special smell and irritation of garlic have adverse effects on the stomach, liver and lungs. If it is eaten excessively for a long time, by the age of 50 or 60, the eyesight will be obviously reduced and the memory will be reduced. You can eat it even if you need it.