People around garlic lovers do not particularly like them, as they emit a rather specific aroma. Nevertheless, it is a very beneficial product, especially in autumn. The doctor explained why it is worth eating garlic, putting aside any embarrassment.
The smell of garlic scares not only vampires but also the people around us. The good news is that microbes also dislike garlic. So, this autumn, it's worth adding this product to your diet. How many cloves should you eat a day to get real benefits? We asked a doctor.
Expert - Mikhail Kutushov, Toxicologist
"The smell of garlic is unpleasant to many people, and there is an explanation for this. When garlic is added to dishes, its aroma mixes with other products and becomes pleasant, — says Mikhail Kutushov. — However, fresh or chewed garlic releases sulfur compounds that quickly enter the breath and sweat. They are sharp and persistent, so our body instinctively reacts to them with caution. This is similar to a natural signal that something strong or unusual is nearby, although in reality, garlic is not dangerous."
And yet, despite the unpleasant smell, garlic is very beneficial. When we start to chop garlic, an active substance called allicin is formed upon contact with air, which has antiviral and antibacterial properties. Of course, garlic cannot replace antibiotics and antiviral medications; however, some studies show that this product can reduce the risk of illness as well as the duration or severity of cold and flu symptoms. So, as an additional measure of protection, garlic can be helpful.
"Garlic contains substances that fight inflammation and infections. Additionally, it strengthens the immune system, improves heart function, helps lower blood pressure and cholesterol levels, and supports metabolism," confirms Dr. Kutushov.
Studies also show that garlic helps prevent platelet aggregation, which leads to the formation of blood clots, and enhances the body's ability to break down existing clots.
The antioxidant compounds in garlic protect cells from damage by free radicals. Finally, numerous preclinical studies using human cancer cells confirm the anticancer potential of garlic, especially in stomach cancer.
According to Mikhail Kutushov, even a small amount of garlic every day is beneficial.
"It is usually recommended to eat about one head of garlic a day, dividing it into several meals, so the body has time to absorb the beneficial substances and the stomach is not irritated, — says the doctor. — Garlic pairs well with vegetables, meat, fish, grains, olive oil, and herbs, enhancing the flavor and benefits of dishes. However, it is better to combine it cautiously with dairy products in large quantities, sweet dishes, and very spicy seasonings — this can reduce its benefits and cause discomfort to the stomach."
However, it should be noted that the key substance allicin breaks down at temperatures above 60 °C. Therefore, it is better to consume garlic raw.
If you are concerned about the smell, garlic can be dried. It has been proven that drying at temperatures of 40-50 °C helps retain most of the allicin while eliminating the sharp smell. Additionally, apples, lettuce leaves, and fresh mint can help neutralize the garlic aroma.
