Epidemiologist Andrey Tyazhelnikov claims that garlic and onions cannot significantly boost immunity.
According to the specialist, these vegetables contain phytoncides that have antimicrobial and disinfectant properties.
“For example, garlic contains powerful antioxidants, chromium, which is important for controlling blood sugar levels, cobalt, which is beneficial for the liver and nervous system, B vitamins, C, E, and other trace elements. They certainly contribute to strengthening the immune system and help resist colds. However, this is only possible within the framework of a balanced diet that includes the necessary amount of proteins, carbohydrates, healthy fats, and vitamins,” the expert explained.
The doctor recommends consuming half a clove of garlic and a quarter of a medium onion per day. It is better to eat these vegetables raw, as their beneficial properties decrease with heat treatment.
Moreover, Tyazhelnikov noted that these products have contraindications.
“Onions and garlic contain a significant amount of essential oils and a number of other substances that can cause heartburn, nausea, and stomach pain. Therefore, people with gastrointestinal diseases should limit their consumption, especially in raw form, and prefer thermally processed ones,” the doctor concluded.
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