According to Traditional Chinese Medicine, garlic is pungent and warm in nature. It has the effects of resolving stagnant Qi, warming the spleen and stomach, digesting meat, detoxifying, and killing parasites. It can treat conditions such as food stagnation, abdominal cold pain, and diarrhea. Allicin, contained in garlic, is a potent killer of bacteria, inhibiting and destroying bacteria such as Staphylococcus and Escherichia coli. It can be used to treat and prevent bacterial dysentery and other diseases. Additionally, garlic has the effect of reducing greasiness and aiding digestion. Therefore, for diarrhea caused by bacterial infections or the intake of large amounts of indigestible food, garlic can also eliminate grease, promote digestion, and absorption. When garlic is stewed until cooked, its effect of warming the spleen and stomach is enhanced, making it more suitable for diarrhea due to spleen and stomach deficiency-cold, which manifests as the passing of undigested food and a cold, painful abdomen. Because garlic can increase gastric acid secretion and its pungent component has a stimulating effect, people with gastrointestinal diseases should not eat it. Furthermore, children with a deficiency of Yin and blazing fire, manifesting as heat in the palms and soles of the feet, are not suitable for this treatment.