Health Benefits and Precautions of Garlic

The superfood I’m going to introduce today is garlic.


Garlic is used in many foods and is an important ingredient, especially in various seasonings. It contains not only pungent taste and aroma, but also various useful ingredients, led by alicin, which helps strengthen immunity to recover from fatigue from anticancer effects.

Now, we will learn about garlic, the world’s top 10 superfoods selected by Time magazine. Garlic is one of the four most commonly used vegetables in Asian food and is said to have 100 benefits except for its strong smell.

Recently, as garlic is widely known to be good for health, various functional foods using garlic, such as processed foods such as chips and semen, and medicines using garlic oil, are increasing.

Health Benefits of Garlic

Then let’s find out about the nutrition and efficacy of garlic. Garlic is rich in vitamin B, which facilitates the body’s energy metabolism. A representative component of garlic is a sulfur compound called Allin. Allin has no scent, but as soon as the garlic tissue goes bad, Allin acts with an enzyme called Allinase in the tissue and becomes Alicin, a self-defense substance. This alicin is the key ingredient that makes garlic superfood.

Alicin has a spicy taste and a strong smell at the same time, so when you eat garlic, this smell comes out throughout your mouth and body. However, alicin has the effect of killing food poisoning bacteria and even Helicobacter pylori bacteria that cause gastric culture by acting as a powerful sterilizing antibacterial action. Alicin also helps digestion, increases immunity, and lowers cholesterol levels. When alicin binds to vitamin B1, it turns into alitiamine, helping to recover from fatigue and boost energy.

Time magazine also introduced allicin as a stronger antibiotic than penicillin. When the alicin component binds to vitamin B6 in the body, it activates the function of exit cells and facilitates insulin secretion, helping to lower blood sugar.

In addition to allicin, garlic contains a variety of sulfur chemicals. Among them, methyl cysteine is known to inhibit liver and colon cancer. In addition, large amounts of organic germanium and selenium also help suppress and prevent cancer cells.

On top of that, garlic is rich in vitamin B1, which inhibits the production of lactic acid, the No. 1 substance, which is good for recovering from fatigue caused by exercise or stress, and helps reduce muscle pain. It also has the effect of blocking blood clots and lowering cholesterol, which facilitates blood circulation and is rich in potassium, which has the effect of discharging sodium, which is good for stabilizing blood pressure. In addition, scordinine, a physiologically active substance in garlic, warms the intestines and facilitates blood circulation and metabolism.

Proteins contained in garlic are said to actively secrete hormones to help develop sperm and eggs and to be effective in boosting energy. Due to these tremendous effects, garlic has topped the list of healthy foods published by the U.S. Cancer Research Institute. This status continues to be revealed in recent studies.

Professor Fret’s team at Queens University in Canada found that sulfic acid, a secondary substance produced by alicin, acts as an antioxidant to remove free radicals and has proven to be the fastest rate of removing free radicals from garlic among all known antioxidants.

Precautions of Garlic

However, although it is such a healthy garlic, it is not good to eat excessively at once because eating too much can irritate your stomach. Taking garlic, especially on an empty stomach, is absolutely prohibited.

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