If You Have One Of These 6 Conditions You Must Stop Consuming Eating Garlic

Considered as a food / medicine, garlic is used both for its culinary and therapeutic virtues. Its reputation is more to do with ben...



Considered as a food / medicine, garlic is used both for its culinary and therapeutic virtues. Its reputation is more to do with benefits, essentially if you use the one made of pink skin and if you eat it raw. However, it is contraindicated in certain conditions and should not interact with certain medical treatments. If you are concerned by one of the disorders mentioned in this article, you must reduce or even stop your consumption of garlic.

The origins of garlic

Originating in Central Asia, and cultivated in Egypt since antiquity, it is a plant used for more than 5,000 years. In ancient Rome, sixty-one diseases were treated with garlic whose pods were crushed to act as an antiseptic in the treatment of wounds. In Greek medicine, it was used as a vermifuge and to treat asthma.

Nowadays, garlic is also used in the prevention of cardiovascular disease, the treatment of excess cholesterol and hypertension. Used locally, it helps to get rid of warts and treat fungal infections of the skin. However, it should be applied with caution as it may cause burns.

The Benefits of Garlic

Garlic acts as an effective anti-diarrheal and an intestinal anti-inflammatory that neutralizes infections and worms. Consumed regularly, it allows to defend the immune system thanks to its preventive actions.

It is an effective expectorant whose antibiotic action relieves colds, bronchitis and asthma. In case of high fever and dehydration, avoid consuming it because it tends to heat the body.

From a nutritional point of view, garlic contains 64% water and 27% carbohydrates. It is rich in sulfur-containing amino acids such as cysteine and methionine, vitamins B, C, K and E as well as provitamin A. It has a high content of minerals and trace elements such as sulfur, potassium, Phosphorus, sodium, calcium, magnesium, iodine, iron, zinc, manganese, copper and silica.

From a therapeutic point of view, it is composed of sulfur-containing substances, in particular allicin, at a level of 60%. It is a natural antibiotic, an antimycotic and an antioxidant; This substance is released when the garlic is crushed or chopped.

In order to benefit from the benefits of garlic optimally, it is advisable to mince or crush it thirty minutes before its use to promote the formation of sulfur compounds (active ingredients responsible for therapeutic effects).

According to the World Health Organization, it is "clinically established that garlic is used as adjunctive therapy to dietary measures to lower blood lipid levels (cholesterol and triglycerides)" and admits that " 'Garlic may be useful in moderate hypertension'.

However, the consumption of garlic is contraindicated in people with particular conditions.

The contraindications of garlic

People with gastric problems should consume garlic in moderation or even stop it because it can accentuate certain disorders of the gastric hyperacidity type, chronic gastritis, stomach or duodenal ulcer. If you want to use garlic as a natural condiment or remedy, it is advisable to consult your doctor before.

For people who are undergoing anticoagulant therapy, who are about to undergo surgery or who have just undergone surgery, the consumption of garlic is risky because it partially inhibits blood clotting, especially if it is mixed with d Other anticoagulant crops such as gingko or ginseng.

Used for therapeutic purposes, garlic in large quantities may interact with medication for thyroid disorders because of its high iodine content and imbalance treatment for diabetes because of its hypoglycaemic effects (reduction of levels Of glucose).

During pregnancy, garlic can be eaten in the kitchen but not for therapeutic purposes because of its anticoagulant effect mentioned above. As for lactating women, it must not be forgotten that the substances which give the garlic its pronounced odor also pass into the breast milk.

Sulfur components in garlic are eliminated through the mouth and lungs and cause bad breath, known as the characteristic breath of the garlic eater.

If you suffer from any of the aforementioned disorders, be sure to decrease or even stop your garlic consumption as this can have serious consequences on your health. In case of doubt or complications consult your doctor.




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