Garlic is an indispensable condiment in Chinese households, widely used in cooking all kinds of vegetables and meat. An old saying goes, "Meat without garlic loses half its nutrition", which reflects people’s recognition of its nutritional value. What health benefits does garlic offer, and who should stay away from it?

Health Benefits of Garlic

1. Anti-cancer effects

Garlic contains sulfur compounds. After reaching the intestines, these compounds stimulate the production of substances that boost digestive immunity, thus helping prevent colorectal and gastric cancer.

2. Protection against cardiovascular diseases

Garlic lowers blood lipids and reduces the risk of heart attacks and strokes among people with cardiovascular issues.

3. Prevention of food poisoning

Garlic exerts bactericidal effects thanks to allicin, which accounts for around 2% of its composition. As a broad-spectrum plant antibiotic, allicin inhibits and eliminates various bacteria by suppressing their reproduction. Eating garlic eliminates miscellaneous bacteria in food and prevents food poisoning.

Three Groups Who Had Better Avoid Garlic

1. Patients with liver diseases

Garlic is a pungent, irritating seasoning with a strong spicy taste. From the perspective of traditional Chinese medicine, it is hot and stimulating, unsuitable for liver disease patients with vigorous liver fire. Hepatitis patients often suffer from nausea, and garlic’s gastrointestinal irritation will worsen this symptom. Its volatile compounds may also hinder the production of red blood cells and hemoglobin, triggering anemia and interfering with liver disease treatment.

2. People with eye disorders

Allicin, the antibacterial ingredient in garlic, is highly pungent and may damage the ocular nerve. Heavy garlic intake harms eye health, so those with poor eyesight or eye diseases should limit consumption.

3. Patients with stomach illnesses

Though garlic helps prevent gastric cancer, it still irritates the digestive tract when overconsumed. For people suffering from gastritis, enteritis or diarrhea, garlic will aggravate their symptoms. Those with weak stomachs should never eat raw garlic, as it irritates the gastric lining and causes nausea and vomiting.

People with peptic ulcers such as gastric ulcers and duodenal ulcers should also avoid excessive garlic to prevent deterioration of their condition.