Can garlic prevent the flu? Amid the fight against the H1N1 flu, seasonings like garlic have become all the rage on the market, with prices soaring to nearly ten times their original value, even rivaling the price of meat. Wen Fuqiang, director of the Respiratory Department at West China Hospital of Sichuan University, has clearly stated that there is currently no scientific evidence to confirm that garlic can prevent H1N1 flu.
Garlic does have health benefits
However, although there is no scientific basis for garlic's preventive effect against H1N1, it does, in fact, have many pharmacological actions beyond being a daily necessity. It is even called a "health protector" abroad. Currently, American scientists have also listed garlic as one of the basic health foods.
The allicin in garlic has a powerful bactericidal function. Li Changping, a deputy chief nutritionist at the Nutrition Department of Beijing Hospital, points out that when garlic is crushed, alliin and alliinase combine to form allicin after 10-15 minutes. It is effective in killing Staphylococcus and E. coli. Furthermore, garlic can block the chemical synthesis of the carcinogen nitrosamine and inhibit the growth of cancer cells. Scientists believe garlic also has preventive effects against leukemia, oral cancer, esophageal cancer, stomach cancer, breast cancer, and ovarian cancer. Eating raw garlic can also boost the human immune system. Dr. Gersmann, an infectious disease expert from the German Medical Association, stated that while garlic cannot cure H1N1, it has antiviral properties and can help suppress complications. For example, garlic contains nearly 400 active ingredients that prevent bacteria from reproducing and growing.
Too much of a good thing: The downsides of garlic
Harm to vision:
Although garlic has countless benefits, for those currently consuming it in large quantities, excessive intake can affect vision. There is a saying, "Garlic has a hundred benefits but harms the eyes." Therefore, people with eye conditions should not eat too much, especially those who often have a fever or a strong internal "heat" (deficiency fire). Certain components in garlic can irritate the body's mucous membranes and conjunctival tissues, affecting treatment outcomes.
Contraindicated for diarrhea:
Although eating raw garlic is very beneficial for gastrointestinal health, doctors advise against eating too much when you have diarrhea. During diarrhea, the intestinal cavity is in a state of stress, and the allicin produced by garlic can further irritate the intestinal wall, causing increased vascular congestion and edema, which often worsens the condition.