When garlic is cut, it will release something called alliinase, which reacts with garlic's own amino acid to convert it into hypothioic acid, and then some magical reactions will release a kind of sulfur propionaldehyde -S- oxide (SPSO) into the air. When it touches the cornea, it will stimulate free nerve endings and cause tears. The lacrimal passage and nose are clear, so they have a runny nose.

Use the following methods to avoid tears when cutting garlic:

The first method: buy a goggles belt.

The second method: heat the garlic a little before cutting, so that the chance of being "made" cry will be much smaller when cutting.

The third method: cut under the gentle current.

Sulfur-containing compounds in garlic have extremely strong antibacterial and anti-inflammatory effects, which can inhibit and kill many kinds of cocci, bacilli, fungi and viruses. It is the strongest antibacterial effect among natural plants found at present, and its anticancer function is also very strong.

Eating more is good for health.

For health, smell is nothing.