Opening remarks: In addition to aiding digestion, strengthening the stomach, promoting appetite, and its antibacterial properties, garlic and garlic preparations also have strong effects on regulating blood lipids, lowering cholesterol, anticoagulation, inhibiting tumor cells, lowering blood sugar, protecting the liver, and boosting immunity. Garlic not only has antibacterial and anti-inflammatory effects but can also prevent and treat cardiovascular and cerebrovascular diseases and fight cancer, making it highly favored. The allicin in garlic has good anti-inflammatory effects and is very effective in killing bacteria that cause colds and bacterial diarrhea. However, although garlic is beneficial, it is not suitable for everyone and should not be consumed daily.
Patients with eye diseases
People suffering from eye diseases such as glaucoma, cataracts, conjunctivitis, styes, and dry eye syndrome should eat it sparingly. Traditional Chinese medicine believes that long-term, large consumption of garlic can "damage the liver and harm the eyes." Therefore, patients with eye diseases should try to avoid garlic, especially those who are in poor health or have weak qi and blood. Otherwise, over time, symptoms such as decreased vision, tinnitus, a heavy head and light feet, and memory loss may appear. Life tips
In addition to eating less garlic, if you have an eye disease, it is best to eat more foods that nourish the eyes. The occurrence of dry eye is related to vitamin A deficiency, so you should eat more foods rich in vitamin A, such as animal liver, eggs, and milk. In addition, carotene or carotenoids in foods like carrots, tomatoes, and spinach can also be converted into vitamin A in the body. Some people experience symptoms like photophobia, tearing, blurred vision, and easy eye fatigue, which is related to a deficiency of riboflavin and vitamin B1 in the body. They should eat more pork heart, lean meat, green vegetables, eggs, milk, beans, fish, and brown rice to supplement these nutrients. If you have conjunctivitis or a stye, you should eat more cooling fruits and vegetables like mung beans, cucumbers, bananas, and winter melon. [China Cuisine] Patients with liver disease
Many people eat garlic to prevent hepatitis, and some even continue to eat it daily after contracting the disease. This practice is extremely unfavorable for hepatitis patients because garlic has no effect on the hepatitis virus. On the contrary, certain components of garlic can irritate the stomach and intestines, inhibit the secretion of intestinal digestive juices, and thus aggravate symptoms such as nausea in hepatitis patients.
Furthermore, the volatile components in garlic can reduce red blood cells and hemoglobin in the blood and may cause anemia, which is not conducive to the treatment of hepatitis. Some patients with diarrhea
When non-bacterial enteritis or diarrhea occurs, it is not advisable to eat raw garlic. Eating raw garlic again will stimulate the intestines with the pungent allicin, causing congestion and edema of the intestinal mucosa to worsen, promoting exudate, and aggravating the condition. If diarrhea has already occurred, consuming garlic should be done with even more caution. Other critically ill patients
For healthy people, consuming spicy foods like garlic and chili helps maintain long-term health. However, for critically ill patients who are on medication, these foods have significant side effects. They not only render the medication ineffective but may also have a chain reaction with the drugs, endangering the patient. At the same time, other spicy foods that may have a chain reaction with drugs include: ginger and fennel.