What is the benefit and harm of garlic?

Garlic is a well-known plant from time immemorial. Being the owner of strong, specific aroma and sharp taste, garlic is a popular condiment, and in some kitchens in the world, under condition of heat treatment, even an independent dish. Everyone knows the basic useful properties of garlic, but few people have heard about the harm of it. What is the benefit and harm of garlic, and in what cases is it useful, and in which - is it strictly not recommended?

First of all, it is worth mentioning the known bactericidal properties of garlic. Due to the presence of antiseptic volatile substances-phytoncids, which form its sharp strong odor, garlic is an excellent means of preventing colds . Regular consumption of such "killer bacteria", like onions, garlic - is a great way to protect yourself from seasonal illnesses, flu and ARVI. In addition, garlic contains allicin - an antibiotic of natural origin, which additionally enhances the antimicrobial properties of this product. The use of garlic not only strengthens the immune system, but also protects the body from complications after a flu or cold.

In what other than the obvious and well-known, is the benefit and harm of garlic? Continuing the topic of its usefulness, it must be said that garlic has a blood thinning effect, so its regular use is an excellent prevention of thrombosis. Garlic also lowers cholesterol and blood pressure. In addition, garlic is rich in selenium, a natural antioxidant that prevents the formation of free radicals in cells that cause cancer and other serious health problems. Also, garlic will help improve the work of the gastrointestinal tract, prevent the occurrence of heart attacks and strokes.

It should be noted that all this is true first of all in relation to garlic raw. Naturally, because they usually eat it raw. However, it is not always the raw garlic that is used for food. So, in the kitchens of some peoples of Southeast Asia, for example Thai, roasted garlic is popular ... no, not a seasoning - snack! Roasting garlic makes its taste and aroma softer, as a result of which it can be eaten comfortably without fear of burning and the appearance of a terrible smell in the mouth.

Both benefit and harm of garlic is the subject of numerous discussions on the part of representatives of the scientific community. And the reason is the fact that garlic, in addition to its considerable benefit, can bring harm. Thus, the presence in the garlic of a poisonous sulfanyl-hydroxyl ion can cause a disturbance in the functions of thinking, some inhibition, drowsiness. That is why garlic is not recommended to eat in cases where a person needs to maintain complete clarity of thinking and the best reaction.

Knowing what is the benefit and harm of garlic, understanding all the risks associated with its use, you will be able to determine for yourself whether it is worth eating, and if so - in which cases.