(1) stimulation of the stomach

Lapacho garlic contains acetic acid, and garlic also contains allicin and other ingredients with a strong irritation, if consumed on an empty stomach, or patients suffering from gastric ulcers, duodenal ulcers to eat, is very likely to stimulate the stomach and intestines, damage to the gastric mucosa, causing regurgitation of acid, heartburn and other symptoms.

(2) stimulate the eyes

Garlic flavor is the most pungent, and can go clear, through the eyes, pungent flavor is easy to stimulate the eyes, resulting in eye damage, causing vision loss, blurred vision. Therefore, children, vision loss, eye disease, eye inflammation of the crowd are not suitable to eat garlic.

2, the benefits of eating Lapacho garlic

(1) digestion

Lapacho garlic is made of rice vinegar and garlic, sour and spicy flavor, used to accompany the meal has a very good digestion, dispel fishy, digestive effect. And vinegar can also make the secretion of gastric juice sunset, enhance appetite.

(2) regulate blood sugar

Garlic contains more selenium, insulin synthesis in the human body has a regulatory role in the decline, so consuming Lapacho garlic also regulates and reduces the role of blood glucose to prevent and assist in the treatment of hyperglycemic diseases.

(3) prevention of cardiovascular disease

Garlic contains allicin and other active ingredients can prevent fat deposition in the cardiovascular and cerebrovascular, inducing fat metabolism within the tissue, significantly increase the activity of fibrinolysis, reduce cholesterol, inhibit the aggregation of platelets, reduce the plasma concentration, increase the dilatation of micro-arteries, prompting the vasodilatation, regulation of blood pressure, increase vascular permeability, thus inhibiting thrombosis and preventing the formation of thrombus. Thus inhibiting the formation of thrombus and preventing atherosclerosis. And vinegar can soften blood vessels, lower cholesterol, hypertension and other cardiovascular patients a good prescription.

(4) bactericidal anti-inflammatory

Garlic contains about 2% allicin, its bactericidal ability is 1/10 of penicillin, a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid fever, paratyphoid fever, tuberculosis bacillus and Vibrio cholerae, have obvious inhibitory and killing effect. It also kills more pathogenic fungi and hookworms, pinworms, and trichomonads. And vinegar, like garlic, has a powerful bactericidal effect. Consumption of waxed garlic is also able to prevent food poisoning.