Garlic, with its antibacterial properties, is beneficial for cardiovascular diseases, infectious diseases, diabetes, and tumors. However, the following five groups of people should avoid eating raw garlic.
First, patients with eye diseases.
Ji Kang, in his "Discourse on Nourishing Life," said, "Rich and pungent foods harm the eyes." Garlic is the most pungent of all and, being an opening agent for the orifices, affects the eyes, thus easily causing damage. Therefore, one should not consume too much garlic, especially those with eye diseases, who must avoid pungent foods during treatment.
Second, those who are weak and have a "heat" constitution.
The "Ben Cong Xin" records: "Garlic is pungent, hot, and toxic. It produces phlegm, stirs up fire, disperses qi, and consumes blood. Those who are weak and have a 'heat' constitution must not touch it." Therefore, individuals with poor health and weak qi and blood should be cautious and eat little or no garlic.
Third, patients with liver diseases.
The "Ben Cao Gang Mu" states that garlic "harms the liver and damages the eyes when consumed." Garlic is hot in nature and can exacerbate "liver fire," while its pungent and strong nature can cause further damage if consumed.
Fourth, patients with spleen deficiency and diarrhea.
If you have non-bacterial enteritis and eat garlic during a bout of diarrhea, its strong stimulation will cause the intestinal mucosa to become more congested and edematous, promote exudation, and worsen the condition.
Fifth, those with serious illnesses should consume it with caution.
Garlic is considered a "trigger food" that can easily induce certain illnesses or aggravate existing ones. For those suffering from serious illnesses or taking medication, it is likely to cause significant side effects, trigger old ailments, render medications ineffective, or cause chain reactions with drugs, thereby affecting health.