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Both its unique taste and its remarkable health advantages have made garlic a cherished item in kitchens worldwide. Its purported antibacterial, anti-inflammatory, and heart-healthy properties have made it a hot commodity. Yet many individuals make the following error while trying to improve their health by adding raw garlic to their routine. So, to help you avoid this common mistake, let’s examine the effects of eating raw garlic.
The Advantages of Uncooked Garlic
Allicin, found in abundance in raw garlic, is thought to possess potent antimicrobial, antiviral, and antifungal capabilities. It may lessen the likelihood of developing chronic illnesses and fight oxidative stress because to its high antioxidant content. Furthermore, research has shown that garlic may aid in the management of blood pressure and cholesterol levels, which in turn supports cardiovascular health.
Overconsumption: A Common Error
Overconsumption is a common error when it comes to garlic, particularly when it is raw. While garlic has many health advantages when used in moderation, it may be painful when used in excess due to its extreme pungency. Raw garlic, especially in excessive quantities, may irritate the digestive system and cause bloating, gas, heartburn, and other gastrointestinal problems. Because these benefits are amplified when garlic is raw, they are diminished when cooked.
The Effects of Consuming Raw Garlic
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