External use of garlic can cause redness, burning and blistering of the skin, so it should not be applied for too long. People with skin allergies should use it with caution.
After eating garlic, there will be a garlic smell in your mouth, which will last for a long time. In fact, many things are the "bane" of garlic flavor, such as drinking a cup of milk, gargling with strong tea, chewing tea, drinking a small cup of honey water, drinking fresh lemon juice, or eating a few slices of hawthorn, which can eliminate the odor of garlic, but it seems to only reduce the odor, but it cannot be eradicated immediately.
Precautions for eating garlic: Although garlic is a treasure, it should not be eaten in excess, otherwise it will aggravate symptoms such as heart disease, hypertension, diabetes, obesity and gout.
Patients with mild garlic, excessive fire due to yin deficiency and chronic gastric ulcer should eat carefully. For those with poor gastrointestinal function, it is best not to exceed 1 valve every day.
Eating garlic in large quantities for a long time will "damage the liver and damage the eyes". Therefore, patients with liver disease, non-bacterial diarrhea, eye disease and cerebral hemorrhage had better not eat garlic.
How to preserve garlic? Garlic is best stored in a ventilated, dry and dark place, and the skin should be kept intact, so that it can inhibit its germination.
The benefits of eating garlic! Garlic has the effect of lowering cholesterol, which can reduce it by 9%. It is recommended that patients with high cholesterol take half a head of garlic every day.
Allicin and trace element selenium can protect the liver by participating in the aerobic metabolism of blood, removing toxins and reducing the detoxification burden of the liver.
Alkyl disulfide, alliin and allicin in garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, lower cholesterol, inhibit platelet aggregation, promote vasodilation and regulate blood pressure, thus inhibiting the formation of thrombus and preventing arteriosclerosis. Eating 2 ~ 3 cloves of garlic every day is the best and easiest way to lower blood pressure.
Summary: Garlic can be divided into white garlic, purple garlic and black garlic according to the color of the skin, among which white garlic and purple garlic are more common. Purple garlic tastes more spicy, the content of active ingredient allicin is higher, and the antibacterial effect is more obvious; However, the medicinal value and anti-cancer effect of garlic with single head are higher than that of garlic with common petals.