Garlic has long been an indispensable spice in the family kitchen. Garlic is known for its unique properties: it is rich in antioxidants, strengthens the immune system, and fights inflammation. However, despite its many benefits, this popular product can be harmful to certain groups of people.
Who is not recommended to eat garlic?
People with gastrointestinal diseases
Garlic contains compounds that can irritate the mucous membrane of the stomach and intestines. People with gastritis, ulcers, or reflux disease should be especially careful, as eating garlic can cause heartburn, abdominal pain, and worsening of symptoms.
Patients with blood clotting disorders
Garlic can “thin” the blood. This is dangerous for people taking blood thinners or before surgery, as it can increase the risk of bleeding.
People with low blood pressure
Garlic lowers blood pressure, which is beneficial for hypertensive patients, but dangerous for those who already have low blood pressure. It can cause dizziness, weakness, or even fainting.
Pregnant and breastfeeding mothers
Excessive consumption of garlic during pregnancy may cause stomach irritation or affect the taste of breast milk, which may not be liked by babies.
People with allergies
Although a garlic allergy is not very common, it is possible. Symptoms may include itching, rashes, shortness of breath, and swelling.
Those preparing for surgery
Since garlic affects blood clotting, it should be eliminated from the diet one week before surgical procedures.
How to use garlic correctly?
Moderation is the key to benefit. Experts recommend not exceeding 1-2 cloves of garlic per day.
Eat garlic with meals. This helps reduce stomach irritation.
Process it thermally. Boiled or fried garlic is milder on the digestive system, although it loses some of its beneficial properties.
