Unknown About the Benefits and Harms of Garlic

So why does garlic leave an odor in the mouth for a long time? Garlic, which we know as a remedy for many diseases, is not preferred much, especially in soups, although it can be a unique food with many nutrients. In fact, the only reason for this situation is the odor it leaves in the mouth. According to the results of the researches revealed years ago, it was revealed that garlic has a high content of sulfur compounds. The substance we are talking about is digested and mixed with the blood. This substance, which goes to the lungs from the blood, comes out through the mouth when we exhale.

It was stated that the resulting odor managed to get out through this exit door. It also causes it to stay in the body for a long time with the state of mixing with the blood. Even if we brush our teeth as we want, the smell does not go away; This is because the source of the odor is not the piece or residue of garlic left in the mouth, but the chemical processes that take place inside our bodies.

Where Does the Secret of Garlic Come From?

According to a study conducted at the University of Alabama in the United States, it was revealed that the secret of this is the 'allicin' substance that gives the smell of garlic. This causes bad breath and body odor.

However, despite its foul odor, this important substance causes our veins to enlarge, helping people with high blood pressure, that is, lowering high blood pressure, making blood flow faster. By providing more oxygen to the organs in the body, it contributes to the reduction of the pressure on the heart, and reduces the blood pressure. It also cures the problem of vascular occlusion, that is, it prevents vascular occlusion. Along with these additives, experts recommend that garlic or nutritional supplements taken with garlic should be consumed in a controlled way, because it thins the blood when consumed too much.

The Harms of Consuming Raw

Professor Doctor Nejat Yılmaz from Gaziantep University drew attention to the consumption of garlic while consuming it raw. So, he means that it would be harmful not to eat the garlic raw.

Garlic is used against intestinal diseases, parasites, respiratory diseases, skin-related diseases, healing of wounds, and old age.

During the Second World War, it was tried to prevent the spread of infection by applying it directly on the open wound.

Among the benefits of garlic, many effects such as cardiovascular diseases, prevention of cancer, protection against radiation and stress, and increasing physical strength have emerged in studies.

An irritating effect of consuming garlic in its raw form can be eliminated by the separation of acidic and oxidizing compounds. In some cultures, for this separation method, garlic is soaked or alcohol is separated with milk. Many of the side effects of garlic are due to its high fat-soluble organosulfur content.

Now let's explain the benefits of this natural miracle a little more:

Garlic reduces the chances of getting cancer. Research shows this clearly.

In this regard, experts use the following statements about garlic; They say that 'garlic, when chewed, reduces the chance of developing cancer'. Garlic, which is extremely important in terms of minerals, vitamins and amino acids, makes it less likely to develop brain hemorrhage and cancer. According to the experts of the United States, garlic, which is expressed as 'the most valuable plant of a thousand years', reduces the probability of getting cancer as well as being a 'natural antibiotic shelter'.

Garlic is also used in many countries for flavoring and flavoring.

Garlic, which has been consumed by mankind for centuries as a cure-all and found its place even in the works left to us by Ibn Sina, increases sweating with the benefit of expanding the veins as well as being a shelter for vitamins and minerals. In our country, produced in Taşköprü district of Kastamonu province, garlic, which has not been exposed to genetic interventions, is used as a healing herb in preventing atherosclerosis and atherosclerosis, controlling blood pressure and cholesterol, and cleansing the blood, apart from its antiseptic, that is, germ-breaking benefits.

Garlic also reduces the possibility of developing prostate and breast cancer diseases and prevents these diseases from reaching advanced levels.

AVOID EXCESSIVE CONSUMPTION OF GARLIC PLANT

Consuming too much garlic also has some side effects. The high amount of sulfur compound in its structure can cause allergic conditions. Excessive consumption of raw garlic causes damage to the normal flora in the intestinal mucosa, apart from the discomfort caused by the gases that occur during the digestion of the consumed garlic.

ACCORDING TO EXPERT OPINIONS: CHEWING GARLIC IS DEFINITELY NECESSARY!

Consumption of 2 cloves of garlic by chewing during the day has an effect on reducing the possibility of heart attack and regulating blood pressure due to the widening properties of garlic, which has an effect on preventing many diseases.

Garlic contributes to the body's resistance to many diseases. It should not be forgotten that in order to benefit from the protective benefits of the garlic plant, it must be chewed absolutely. Garlic consumed by swallowing does not benefit the body, on the contrary, it harms.