Does Eating Garlic Damage the Liver? Many people believe that garlic's pungent nature is irritating and can harm the liver, making it something liver disease patients should avoid. This is not the case; in fact, liver disease patients can benefit from eating a moderate amount of raw garlic.
A common pathological feature of liver diseases and pulmonary obstruction is tissue hypoxia and impaired gastrointestinal protein digestion and metabolism of unknown cause. A report published by Cavall et al. in the 1992 Journal of Clinical Gastroenterology described a patient with both liver and lung disease who saw little improvement from conventional treatment. After taking a high-dose garlic extract supplement daily for eighteen months, her condition miraculously improved. Furthermore, garlic's ability to promote normal gastrointestinal function and smooth lung circulation was affirmed by these scientists. An observation of the cellular and tissue structure of mouse livers protected by allicin administration after subacute carbon tetrachloride poisoning, using an optical microscope, demonstrated that allicin has a certain protective effect against liver cell damage caused by carbon tetrachloride. Allicin protects the liver and treats liver diseases by participating in aerobic metabolism of the blood, clearing toxins, and reducing the liver's detoxification burden. At the same time, allicin is significantly effective against alcohol-induced liver damage, such as alcoholic liver disease and fatty liver.
In Western medicine, an antibiotic is a drug used to treat microbial infections, and its primary function is to eliminate the microorganisms that cause illness in the human body. However, no matter how much pharmaceutical research advances, the antimicrobial effects of antibiotics can only target one or two specific types of microbes. For instance, drugs that kill bacteria are generally ineffective against fungi and have no effect on viruses. As for protozoa, yet another class of drugs is required. Only garlic, a precious gift from God, can effectively combat the threats posed by bacteria, viruses, fungi, and protozoa to the human body. Garlic extract has broad-spectrum antibacterial effects, showing significant killing effects against both aerobic bacteria (like tuberculosis bacteria) and anaerobic bacteria. It is also effective against some viruses that even Western medicine struggles with, such as the rhinovirus associated with nasopharyngeal cancer and sinusitis, the herpes virus that causes shingles, the smallpox virus, and oral herpes. More remarkably, in high doses, allicin can actually inhibit the replication and spread of the HIV virus.
Most people are accustomed to mincing raw garlic and eating it with soy sauce. As mentioned earlier, the active ingredients in garlic are easily deactivated by prolonged exposure to air or high temperatures (over 56°C). Therefore, if you want to eat garlic for health benefits, you must place a whole clove directly in your mouth, bite it, and swallow it. However, because the sulfur compounds in garlic have a strong irritating effect on mucous membranes, many people, fearing its sharp, hot, and spicy taste, swallow the cloves whole. But don't forget that allicin does not exist in a whole garlic clove; it is only produced when the garlic is crushed, allowing its precursor to react with an enzyme to form physiologically active allicin. Furthermore, the alliinase enzyme, which reacts with alliin, is destroyed by the highly acidic environment of the stomach. If you enjoy the stimulating sensation of chewing a whole garlic clove, that's great. However, most people cannot accept the taste of raw garlic. Another problem with chewing raw garlic is that the mucous membranes of the digestive tract find it difficult to tolerate the irritation of its sulfur compounds, and in severe cases, it can lead to allergic reactions and a burning sensation in the stomach. However, if you can consume two to three medium-sized cloves of raw garlic (about 3-5 grams) daily without any gastrointestinal discomfort, it is still highly encouraged.
Although many research reports point to the beneficial effects of garlic on the human body, all substances should be consumed in moderation to be helpful; excessive intake can be harmful. Conversely, some studies have indicated that long-term consumption can damage red blood cells, leading to anemia. The Compendium of Materia Medica, Volume 26, states that "long-term consumption damages the liver and harms the eyes." Therefore, consumption should be moderate.