In addition to aiding digestion, strengthening the stomach, promoting food breakdown, and its antibacterial properties, garlic and garlic preparations also have significant effects on regulating blood lipids, lowering cholesterol, preventing blood clotting, inhibiting tumor cells, lowering blood sugar, protecting the liver, and boosting immunity. Garlic not only has antibacterial and anti-inflammatory effects but is also favored for its ability to prevent and treat cardiovascular and cerebrovascular diseases and combat cancer. The allicin in garlic has excellent anti-inflammatory effects and is highly effective against colds and bacterial-induced diarrhea. However, although garlic is beneficial, it is not suitable for everyone and should not be consumed daily.
I. 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 detrimental to hepatitis patients. Garlic has little effect on the hepatitis virus; on the contrary, certain components of garlic can irritate the stomach and intestines, inhibiting the secretion of intestinal digestive fluids and thereby exacerbating symptoms such as nausea in hepatitis patients.
Furthermore, the volatile components in garlic can decrease red blood cells and hemoglobin in the blood and may lead to anemia, which is detrimental to the treatment of hepatitis.
II. Severe Patients with Other Diseases
While eating spicy foods like garlic and chili can help healthy people maintain their well-being, they have distinct side effects for seriously ill patients who are on medication. Not only can they render medications ineffective, but they may also trigger chain reactions with drugs, putting the patient in danger. Other spicy foods that might have chain reactions with medications include: ginger and fennel.
III. Some Patients with Diarrhea
When suffering from non-bacterial enteritis or diarrhea, it is not advisable to eat raw garlic. Consuming raw garlic in this situation will cause the pungent allicin to irritate the intestines, worsening intestinal mucosal congestion and edema, promoting exudation, and aggravating the condition. If diarrhea has already occurred, eating garlic should be done with even more caution.
IV. Patients with Eye Diseases
People suffering from eye diseases such as glaucoma, cataracts, conjunctivitis, styes, or dry eye syndrome should consume it sparingly. Traditional Chinese medicine posits 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 deficient vital energy and blood, as prolonged consumption may lead to a decline in vision, tinnitus, a heavy head and light feet, and memory loss.
Life Tip
In addition to consuming less garlic, it is best to eat more eye-nourishing foods when you have an eye disease. The occurrence of dry eye is related to a vitamin A deficiency, so it is advisable to consume more foods rich in vitamin A, such as animal liver, eggs, and dairy products. Furthermore, carotene or carotenoids in foods like carrots, tomatoes, and spinach can be converted into vitamin A in the body. Some people experience symptoms like photophobia, excessive tearing, blurred vision, and eye fatigue, which are related to a deficiency of riboflavin (vitamin B2) and vitamin B1 in the body. To supplement this, one should eat more pork heart, lean meat, green vegetables, eggs, dairy products, legumes, fish, and brown rice. If you have conjunctivitis or a sty, you should eat more cooling fruits and vegetables like mung beans, cucumbers, bananas, and winter melon.