There is a saying: garlic has a hundred benefits, but one harm—it harms the eyes. Long-term excessive consumption of garlic can lead to blurred vision, a significant decline in eyesight, tinnitus, a dry mouth and throat, a heavy head and light feet, and a marked decline in memory. Therefore, everything should be done in moderation. Scientists believe that eating one raw clove of garlic per day is appropriate, while two or three cooked cloves are sufficient. Though garlic is small, eating too much is not beneficial. Since allicin, the compound responsible for garlic's antibacterial properties, quickly loses its effect when exposed to heat or salt, it is best to eat it raw without salt. Therefore, to achieve the best health benefits, it is best to crush garlic into a paste and let it sit in the air for 10 to 15 minutes before consumption.
Who should not eat garlic?
Patients with liver disease should not eat garlic. Certain components of garlic can irritate the stomach and intestines, inhibit the secretion of digestive fluids, and affect food digestion, thereby worsening symptoms such as nausea in hepatitis patients. Furthermore, the volatile components in garlic can reduce red blood cells and hemoglobin in the blood, which may lead to anemia and is not conducive to the treatment of hepatitis.
Patients with eye diseases should not eat garlic. Traditional Chinese medicine holds that long-term, large consumption of garlic can "damage the liver and harm the eyes." In addition, eating a large amount of garlic in the summer and autumn has the greatest impact on the eyes.