How does excessive garlic consumption affect your health. What are the potential risks of eating too much garlic. Can garlic have negative impacts on brain function. Is garlic safe for everyone to consume in large quantities.

The Dark Side of Garlic: Exploring Potential Health Risks

Garlic, a staple in kitchens worldwide, has been celebrated for its culinary versatility and potential health benefits for centuries. However, like many good things in life, moderation is key. Excessive consumption of garlic can lead to unexpected and sometimes unpleasant side effects. Let’s delve into the potential risks associated with overindulgence in this pungent herb.

The Aromatic Dilemma: Garlic Breath and Body Odor

One of the most notorious side effects of garlic consumption is its impact on personal hygiene. The sulfur compounds in garlic, responsible for its distinctive aroma, can lead to persistent bad breath and body odor. These compounds are absorbed into the bloodstream and expelled through the lungs and skin, resulting in a lingering garlic scent that can be socially embarrassing.

• Allyl methyl sulfide, a metabolite of garlic, is primarily responsible for garlic breath
• The odor can persist for up to 24 hours after consumption
• Brushing teeth, using mouthwash, or chewing gum may only temporarily mask the smell

Are there effective ways to combat garlic breath? While complete elimination may be challenging, consuming fresh herbs like parsley or mint, drinking green tea, or eating apples can help neutralize the odor to some extent.

Skin Deep: Garlic’s Impact on Dermal Health

Excessive garlic consumption can have surprising effects on skin health. Some individuals may experience skin irritation, rashes, or even burns when handling raw garlic or consuming it in large quantities.

The Allergy Factor: Garlic-Induced Skin Reactions

Garlic contains an enzyme called alliinase, which can trigger allergic reactions in sensitive individuals. These reactions may manifest as:

• Contact dermatitis when handling raw garlic
• Itchy, red rashes after consuming large amounts of garlic
• In severe cases, hives or anaphylaxis (rare)

Can garlic allergies develop over time? Yes, it’s possible for individuals to develop garlic sensitivities or allergies even if they’ve consumed it without issues in the past. If you notice any unusual skin reactions after eating or handling garlic, consult with an allergist for proper diagnosis and guidance.

Headache Havoc: The Unexpected Neurological Impact of Garlic

While garlic is often touted for its potential health benefits, it may trigger headaches in some individuals, particularly when consumed raw. This counterintuitive effect has puzzled researchers and consumers alike.

The Trigeminal Connection: How Garlic Triggers Headaches

Studies suggest that raw garlic may stimulate the trigeminal nerve, leading to the release of neuropeptides. These neuropeptides can affect the membrane covering the brain, potentially triggering headaches in susceptible individuals.

1. Raw garlic contains more potent compounds than cooked garlic
2. The trigeminal nerve is responsible for sensation in the face and head
3. Neuropeptides can cause inflammation and pain in the brain’s protective membranes

Does cooking garlic reduce its headache-inducing potential? Generally, yes. Cooking garlic can help break down some of the compounds responsible for triggering headaches, making it more tolerable for sensitive individuals.

Women’s Health Alert: Garlic and Vaginal Infections

While garlic is often praised for its antimicrobial properties, it may not be beneficial for all types of infections. In fact, consuming excessive amounts of garlic could potentially exacerbate certain vaginal conditions.

The Yeast Connection: Garlic’s Impact on Vaginal Health

Contrary to popular belief, garlic may aggravate yeast infections by irritating the delicate tissues of the vagina. Women suffering from vaginal infections should exercise caution when consuming garlic, especially in large quantities.

• Garlic’s sulfur compounds can irritate sensitive vaginal tissues
• Excessive garlic intake may disrupt the vaginal microbiome
• Some women report increased discomfort when consuming garlic during infections

Is there a safe way to use garlic for vaginal health? While some advocate for garlic as a natural remedy, it’s crucial to consult with a healthcare professional before using garlic or any other home remedies for vaginal infections. Medical treatment is often necessary to effectively address these conditions.

Digestive Distress: Garlic’s Impact on Gastrointestinal Health

While garlic is often celebrated for its potential digestive benefits, overconsumption can lead to unexpected gastrointestinal issues. Raw garlic, in particular, may cause significant discomfort when consumed in large quantities.

The Raw Reality: Vomiting and Heartburn Risks

Observational studies have shown that consuming raw garlic bulbs in excess can trigger vomiting and heartburn in some individuals. These uncomfortable symptoms may be due to garlic’s potent compounds irritating the digestive tract.

1. Raw garlic contains more concentrated active compounds
2. Allicin, a key compound in garlic, can irritate the stomach lining
3. Excessive consumption may lead to increased stomach acid production

How can one enjoy garlic’s benefits while minimizing digestive risks? Cooking garlic can help reduce its potential to cause digestive distress. Additionally, consuming garlic as part of a balanced meal, rather than on an empty stomach, may help mitigate some of these effects.

The Brain-Garlic Connection: Cognitive Impacts of Excessive Consumption

While garlic has long been associated with various health benefits, recent research has raised questions about its potential effects on brain function when consumed in large quantities. This unexpected connection between garlic and cognitive health has sparked interest in the scientific community.

The Blood-Brain Barrier Breach: Garlic’s Neurological Impact

According to some studies, certain compounds in garlic, particularly the sulphone hydroxyl ion, may penetrate the blood-brain barrier. This penetration could potentially have negative effects on brain cells and higher-life forms.

• The sulphone hydroxyl ion in garlic can cross the blood-brain barrier
• This compound may act as a specific toxin for brain cells
• Excessive garlic consumption could potentially lead to cognitive disruptions

Can garlic consumption affect brain wave patterns? Some researchers, including Dr. Robert C. Beck, have reported that garlic consumption may lead to desynchronization of brain waves. While more research is needed to fully understand this phenomenon, it raises interesting questions about garlic’s neurological impact.

Balancing Act: Harnessing Garlic’s Benefits While Minimizing Risks

Despite the potential side effects discussed, it’s important to note that garlic still offers numerous health benefits when consumed in moderation. The key lies in finding the right balance to harness its positive properties while minimizing the risk of adverse effects.

Moderation and Preparation: Keys to Safe Garlic Consumption

To enjoy garlic’s benefits while reducing the risk of side effects, consider the following strategies:

1. Limit consumption to moderate amounts, typically 1-2 cloves per day
2. Cook garlic to reduce its potency and potential for irritation
3. Incorporate garlic into balanced meals rather than consuming it alone
4. Be mindful of any personal sensitivities or allergies to garlic
5. Consult with a healthcare professional if you have concerns about garlic consumption

How can one determine their ideal garlic intake? The appropriate amount of garlic can vary based on individual factors such as overall health, medications, and personal tolerance. It’s best to start with small amounts and gradually increase consumption while monitoring for any adverse effects.

In conclusion, while garlic remains a valuable ingredient in both culinary and medicinal contexts, it’s crucial to approach its consumption with awareness and moderation. By understanding the potential side effects and taking appropriate precautions, individuals can continue to enjoy the many benefits of garlic while minimizing the risk of unwanted consequences. As with any dietary change or concern, consulting with a healthcare professional can provide personalized guidance for optimal health and well-being.

5 Side Effects Of Garlic You Must Be Aware Of

If you happen to be a garlic lover who loves to gorge on everything garlicky, then it’s time for you to get a reality check! Garlic is one of the most common ingredients in Indian kitchens, and is being consumed for more than thousand years now. It is not only used for cooking, but is often considered as a medicine as well. There are various varieties of garlic and the most popular ones are hardneck and softneck. Garlic helps to prevent many diseases because of its medicine properties. However, like everything has its own pros and cons, so does garlic. Here in this article, we have shared some side effects of having excess garlic. Read on to know more.Foul Odor
Lack of personal hygiene might not just be the only cause of foul odor, as consumption of garlic can break the deal too! There are various chemicals in garlic that contribute to bad breath. So before you think of gorging on your favourite garlic bread, make sure you have a mouth-refreshing spray handy as garlic breath can be quite embarrassing.
 

Garlic Bread can contribute to bad breath

Skin RashesEating excess garlic may lead to skin irritation and rashes. Garlic contains an enzyme called alliinase, which is usually the cause of skin rashes. It is quite often advised to wear hand gloves while cutting garlic, as the same enzyme present in it can cause rashes and itchiness.
 

Garlic can also cause of skin rashes

HeadacheGarlic if taken in its raw form may trigger headache as well. It doesn’t cause headache on the spot but can trigger the process. As per various studies, consuming raw garlic might stimulate the trigeminal nerve to release neuropeptides that goes to the membrane covering of the brain and triggers headache. 

Garlic if taken in its raw form may trigger headache

Could Aggravate Vaginal InfectionIt is of utmost importance for women to take proper care of their vaginal health. One of the crucial things to keep in mind while suffering from vaginal infection is to avoid eating garlic as it can aggravate the yeast infection by irritating the tender tissues of the vagina.
 

Garlic can aggravate the yeast infection

May Cause Vomiting And HeartburnAccording to various observational studies, consuming raw garlic bulbs in excess amounts may lead to vomiting and even heartburn. So to avoid this, you can always limit the intake of garlic.
(Also Read: Daily Use of Antacids May Up the Risk of Heart Attack: Study )
 

Raw garlic bulbs in excess amounts may lead to vomiting and heartburn

So it’s time to reduce your garlic intake as it can have an adverse impact on your health if consumed in excess amounts.Disclaimer:
The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

Garlic, Good for the Body, But Not for the Mind?

No doubt, garlic has many health benefits, but the yogis also discovered, thousands of years before Western science, that garlic is bad for your brain, both on and off meditation. It’s a brain toxin! In this snippet, from a lecture by Dr. Robert C Beck, you’ll learn why.

“The reason garlic is so toxic, the sulphone hydroxyl ion penetrates the blood-brain barrier, just like DMSO [Dimethyl sulfoxide, a solvent you may taste in your mouth shortly after it touches the skin] and is a specific poison for higher-life forms and brain cells.

We discovered this, much to our horror, when I (Bob Beck, DSc) was the world’s largest manufacturer of ethical EEG feedback equipment.

We’d have people come back from lunch that looked clinically dead on an encephalograph, which we used to calibrate their progress. “Well, what happened?” “Well, I went to an Italian restaurant and there was some garlic in my salad dressing!” So we had’em sign things that they wouldn’t touch garlic before classes or we were wasting their time, their money and my time.

Well, we didn’t know why for 20 years later, until I owned the Alpha-Metrics Corporation. We were building biofeed-back equipment and found out that garlic usually desynchronises your brain waves.

So I funded a study at Stanford and, sure enough, they found that it’s a poison. You can rub a clove of garlic on your foot – and you can smell it shortly later on your wrists. So it penetrates the body. This is why DMSO smells a lot like garlic: that sulphone hydroxyl ion penetrates all the barriers including the corpus callosum in the brain.

Any of you who are organic gardeners know that if you don’t want to use DDT, garlic will kill anything in the way of insects.

Now, most people have heard most of their lives garlic is good for you, and we put those people in the same class of ignorance as the mothers who at the turn of the century would buy morphine sulphate in the drugstore and give it to their babies to put’em to sleep.

If you have any patients who have low-grade headaches or attention deficit disorder, they can’t quite focus on the computer in the after-noon, just do an experiment – you owe it to yourselves.

Take these people off garlic and see how much better they get, very very shortly. And then let them eat a little garlic after about three weeks. They’ll say “My God, I had no idea that this was the cause of our problems.” And this includes the de-skunked garlics, Kyolic, some of the other products.

Very unpopular, but I’ve got to tell you the truth.”

Source: From a lecture by Dr. Robert C Beck, DSc, given at the Whole Life Expo, Seattle, WA, USA, in March 1996, Nexus Magazine.

In another study of garlic’s physical side-effects, it was found that it generates “pain signals” in the spine. From a yogic point of view, one wonders: what does this do to my kundalini?

“What are the side effects of garlic?
Although health benefits of garlic are frequently reported, excessive intake can have harmful effects.
In a rat study, allicin, the main pungent ingredient in garlic, was found to be an activator of TRPA1.

The neurons released neurotransmitters in the spinal cord to generate pain signals and released
neuropeptides at the site of sensory nerve activation, resulting in vasodilation as well as
inflammation. [2]

Other side effects include headache, itching garlic odor on breath and skin,
occasional allergic reactions, stomach disorders and diarrhea, decrease in serum protein and calcium
levels, association with bronchial asthma, contact dermatitis and complaints of garlic smell [5A] ”

See both the positives and negatives here: http://www.zhion.com/GARLIC.html

6 Surprising Ways Garlic Boosts Your Health – Cleveland Clinic

Garlic. Roasted in olive oil, it can melt in your mouth like butter, while chopped and raw, it can taste pungent and sharp. Either way, this herb-like vegetable offers significant benefits — on the inside and out. (Not to mention it’s delicious!)

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

“It’s the organic sulfur compound allicin in garlic that gives it its pungent smell and makes it a healthy addition to your diet,” says dietitian Laura Jeffers, MEd, RD, LD.

Jeffers offers six surprising ways that garlic boosts your health:

1. Boosts immunity: Who knew boosting your immunity can be as simple as eating more garlic? According to one study involving 41,000 middle-aged women, those who routinely ate garlic, fruits and vegetables had a 35% lower colon cancer risk. Keep in mind that benefits came from raw and cooked garlic – not supplements.

2. Works as an anti-inflammatory: Research has shown that garlic oil works as an anti-inflammatory. If you have sore and inflamed joints or muscles, rub them with the oil. The Arthritis Foundation even recommends it to help prevent cartilage damage from arthritis. 

3. Improves cardiovascular health: Research indicates that it can have a positive impact on your arteries and blood pressure. Researchers believe red blood cells turn the sulfur in garlic into hydrogen sulfide gas that expands our blood vessels, making it easier to regulate blood pressure. The good news is that you may be able to put your blood pressure medication away, so consult with your doctor if adding more garlic to your diet could be helpful for you.

4. Gives you better hair and skin: Garlic’s antioxidants and antibacterial properties can clear up your skin by killing acne-causing bacteria. One study shows rubbing raw garlic over pimples can clear them away. Be aware, though, that it could cause a burning sensation on your skin. Consult with your dermatologist first before putting acne on your skin if you are using any other products, too.

5. Protects your food: Those same antibacterial properties in fresh garlic can kill the bacteria that lead to food poisoning, including salmonella and E.coli. Don’t use garlic as a substitute for proper food sanitation and food handling, though. 

6. Treat athlete’s foot: Garlic also fights fungus. If you have athlete’s foot, soak your feet in garlic water or rub raw garlic on your feet to attack the itch-causing fungus.  

Maximize the garlic

Did you know you can make tea from garlic? It’s true! You can steep chopped garlic in hot water and cover the taste with honey. However, sometimes taking advantage of garlic’s benefits gets a little complicated. Heating it or putting it in a recipe can change its pH balance. The enzymes from the allicin need a few minutes to start working, so let it sit after you mince, crush or chop it.

“You’ll get the most benefit from raw garlic,” she says. “But if you choose to cook it, don’t heat it above 140 degrees Fahrenheit. Higher temperatures kill the allicin, so add garlic to your recipes when you’re almost done cooking.”

A few words of caution

Garlic’s health benefits are plenty, but don’t add too much to your diet too quickly, as tempting as it may be. Overdoing it can cause discomfort, including upset stomach, bloating, diarrhea, body odor and bad breath. (Pass the gum, please!)

“You may also get a stinging feeling on the skin if you handle significant amounts of fresh and dried garlic,” says Jeffers. “To avoid garlic-induced skin lesions, wear kitchen gloves.”

On rare occasions, garlic supplements can cause headaches, fatigue, appetite loss, muscle aches, dizziness and allergic reactions such as asthma attacks or skin rashes. If you take blood thinners, taking a garlic supplement can increase the medication’s effect, making it even harder for your blood to clot. Be sure to consult your doctor before taking any garlic supplement.​

Could eating garlic reduce aging-related memory problems? — ScienceDaily

Consuming garlic helps counteract age-related changes in gut bacteria associated with memory problems, according to a new study conducted with mice. The benefit comes from allyl sulfide, a compound in garlic known for its health benefits.

“Our findings suggest that dietary administration of garlic containing allyl sulfide could help maintain healthy gut microorganisms and improve cognitive health in the elderly,” said Jyotirmaya Behera, PhD, who lead the research team with Neetu Tyagi, PhD, both from University of Louisville.

Behera will present the research at the American Physiological Society’s annual meeting during the 2019 Experimental Biology meeting to be held April 6-9 in Orlando, Fla.

The gut contains trillions of microorganisms collectively referred to as the gut microbiota. Although many studies have shown the importance of these microorganisms in maintaining human health, less is known about health effects linked to gut microbiota changes that come with age.

“The diversity of the gut microbiota is diminished in elderly people, a life stage when neurodegenerative diseases such as Alzheimer’s and Parkinson’s develop and memory and cognitive abilities can decline,” said Tyagi. “We want to better understand how changes in the gut microbiota relate to aging-associated cognitive decline.”

For the study, the researchers gave oral allyl sulfide to mice that were 24 months old, which correlates to people between 56 and 69 years of age. They compared these mice with 4- and 24-month-old mice not receiving the dietary allyl sulfide supplement.

The researchers observed that the older mice receiving the garlic compound showed better long- and short-term memory and healthier gut bacteria than the older mice that didn’t receive the treatment. Spatial memory was also impaired in the 24-month-old mice not receiving allyl sulfide.

Additional experiments revealed that reduced gene expression of neuronal-derived natriuretic factor (NDNF) in the brain was likely responsible for the cognitive decline. This gene was recently discovered by the University of Louisville researchers and is required for long-term and short-term memory consolidation.

The researchers found that mice receiving the garlic compound exhibited higher levels of NDNF gene expression. In addition, recombinant-NDNF protein therapy in the brain restored the cognitive abilities of the older mice that did not receive the garlic compound. The researchers also found that oral allyl sulfide administration produces hydrogen sulfide gas — a messenger molecule that prevents intestinal inflammation — in the gut lumen.

Overall, the new findings suggest that dietary allyl sulfide promotes memory consolidation by restoring gut bacteria. The researchers are continuing to conduct experiments aimed at better understanding the relationship between the gut microbiota and cognitive decline and are examining how garlic might be used as a treatment in the aging human population.

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Eating Raw Garlic Could Prevent Memory Problems—At Least, in Mice

Garlic’s list of health benefits is long; it’s naturally antimicrobial and can help fight infections, it has anti-inflammatory properties and studies suggest it helps protect the liver and lower blood sugar levels. And now, you can add staving off dementia to that list, too, according to a new study.

Raw Garlic and Memory

Scientists from the University of Louisville found that eating raw garlic could slow age-related memory loss experienced in diseases like Alzheimer’s and Parkinson’s.

“Our findings suggest that dietary administration of garlic containing allyl sulfide could help maintain healthy gut microorganisms and improve cognitive health in the elderly,” said Jyotirmaya Behera, Ph.D., who led the research team with Neetu Tyagi, Ph.D., both from the University of Louisville.

The Gut-Brain Connection

That’s right—garlic appears to help the brain by maintaining a healthy gut. Past studies have implicated gut bacteria in Alzheimer’s disease, finding that people with higher levels of certain substances—ammonia, indole, skatole and phenol—and lower levels of infection-clearing agents called Bacteroides were more likely to have dementia. We’re still learning about the gut-brain connection, but what happens in your gut may affect what happens in your brain—for better or worse.

For this study, scientists gave allyl sulfide—a metabolite of raw garlic and the compound responsible for the unique smell it imparts on the breath—to two-year-old mice, which is about the human equivalent of 56 to 69 years of age. They compared the mice who received the garlic compound with 4-month-old mice (about 20 t0 30 years old in human years) and two-year-old mice who did not receive any special dietary supplement.

They found that the older mice who were fed the garlic compound had better long- and short-term memory and spatial memory along with healthier gut bacteria than their counterparts.

When they looked more closely at the mice, they found that older mice without allyl sulfide added to their diets were lacking in neuronal-derived natriuretic factor (NDNF) in the brain. The recently discovered gene is key for making long- and short-term memories. The mice who did receive the garlic supplement had higher levels of NDNF expressed in their genes.

Allyl sulfide, it was found, produces hydrogen sulfide gas when it breaks down. That gas helps prevent intestinal inflammation in the gut.

“The diversity of the gut microbiota is diminished in elderly people, a life stage when neurodegenerative diseases such as Alzheimer’s and Parkinson’s develop and memory and cognitive abilities can decline,” said Tyagi. “We want to better understand how changes in the gut microbiota relate to aging-associated cognitive decline.”

The hope is that the compound could one day be used to prevent cognitive decline in older people. However, results from animal studies do not always translate to people.

Of course, adding a little more garlic to your diet won’t hurt you, but it’s not the only thing scientists recommend to prevent cognitive decline. Here’s a list of lifestyle changes you can make to lower your risk for dementia.

Garlic | Linus Pauling Institute

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8 Surprising Health Benefits of Garlic

This tasty, fragrant veggie does more than make your pasta sauce delicious. Garlic is loaded with good-for-you vitamins and minerals like manganese, selenium, vitamin C, vitamin B₆, and other antioxidants, including allicin. The health benefits of garlic have been recognized for centuries, ever since the ancient Greek physician Hippocrates prescribed it to treat all kinds of illnesses. Now modern medicine is embracing garlic’s healing properties too. A recent study reports that eating garlic may work to relax blood vessels and increase blood flow. So grab the freshest garlic cloves you can find and add them to your daily diet to reap these benefits for your body.

• 1. Better Blood Pressure

  Garlic has anti-inflammatory benefits and helps blood flow more easily through the body. Several studies found that blood pressure was lowered by 10% when the participant took garlic supplements. Keep in mind that the supplement doses are fairly high—600 to 1,500 mg of aged garlic extract. That’s the equivalent of roughly four cloves of garlic a day, so start chopping.

• 2. Lower Cholesterol

  Garlic can also reduce cardiovascular disease risk by lowering your cholesterol. A group of study participants that took a garlic supplement saw their cholesterol levels go down over a period of five months. The key here is commitment. Like many natural remedies, it takes a while for the benefits of garlic to kick in, because you have to let the vitamins and minerals build up in your body. But adding garlic to your daily routine is a healthy way to develop a lifelong habit that can benefit your health year after year.

• 3. Reduced Risk of Heart Disease

  Garlic is a natural at reducing heart disease risk because it lowers cholesterol and blood pressure. It’s also great at reducing your risk of heart disease by relaxing hardened blood vessels and preventing platelet aggregation. How does it work? Garlic increases production of nitric oxide which keeps blood vessels relaxed. It also prevents platelets from binding to proteins, which reduces blood clots. When it comes to heart disease help, garlic’s got you covered.

• 4. Garlic for Colds and Flu

  Digested garlic helps boost the immune system and reduces the severity and length of cold and flu symptoms. One study showed that taking a daily garlic supplement reduced the number of colds participants experienced by 63%. Studies have also reported that the average length of cold symptoms were reduced from five days to a day and a half. If you like garlic, try adding more to your meals when you feel a cold coming on.

• 5. Better Athletic Performance

  Ancient cultures used garlic to enhance the performance and reduce the fatigue of people doing physical labor. Eventually, the Olympic athletes in Greece started using garlic to enhance their athletic ability. Now modern athletes (and regular folks too) are using it to reduce exercise-induced fatigue. Some studies have shown people with heart disease who took garlic oil for six weeks improved their peak heart rate by 12% and could exercise longer without feeling as tired. If you like to stay fit and love garlic, add a little more to your daily diet and see if you get an endurance boost.

• 6. Stronger Bones

  There is some evidence that garlic can help reduce bone loss by increasing estrogen in females, which can be a big win for your bone health after menopause. Adding a daily dose of garlic could help reduce your risk of osteoporosis and osteoarthritis. You still need to include other healthy foods to make a real impact on bone density—dairy products, green leafy vegetables, fish, and nuts are all good choices. But it’s easy to season your salmon and spinach dinner with garlic for some extra oomph.

• 7. Improved Memory

  Damage from free radicals contributes to aging, but garlic contains a powerful antioxidant to help battle that—S-allyl cysteine. This antioxidant shows promise in protecting against brain damage and keeping your brain functioning better as you age. It works by increasing your brain’s blood flow thanks to garlic’s ability to lower cholesterol and blood pressure. This means a reduced risk of brain disorders like dementia and Alzheimer’s disease.

• 8. Super Skin

  Garlic is a superfood because it has so many beneficial properties: antioxidant, antibacterial and antifungal. Which adds up to big benefits for your skin. Got acne? Rub raw garlic over your bumps to kill bacteria. Just be careful and don’t overdo it if you have sensitive skin. Garlic’s antioxidant qualities come to the rescue to protect your skin and prevent damage from free radicals. Using a topical garlic extract over time may have anti-aging effects because garlic helps increase the growth and longevity of skin cells. Long live garlic!

8 Surprising Health Benefits of Garlic | Raw Garlic Benefits

Named the danger of garlic – RIA Novosti, 02/06/2021

https://ria.ru/20210206/chesnok-1596317626.html

Named the danger of garlic

Named the danger of garlic – RIA Novosti, 06. 02.2021

Named the danger of garlic

Excessive consumption of garlic for a long time can cause serious health problems, warned user Sohu. RIA Novosti, 06.02.2021

2021-02-06T16: 47

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MOSCOW, 6 Feb – RIA Novosti. Excessive consumption of garlic for a long time can cause serious health problems, warned user Sohu, who said the vegetable poses a particular danger to people with eye conditions. For example, blurred vision and blurred vision can be one of the side effects, and symptoms such as tinnitus, dry mouth, heaviness in the head and memory loss can appear due to excess garlic in the diet.Moderate consumption of this vegetable crop, on the contrary, is good for health, the author of the publication noted. Garlic has the property of lowering blood sugar, as well as anti-inflammatory and disinfectant effects. The full article is read on the site Inosmi & gt; & gt;

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MOSCOW, 6 Feb – RIA Novosti. Excessive consumption of garlic for a long time can cause serious health problems, warned user Sohu.

According to him, the vegetable poses a particular danger to people with eye diseases. So, one of the side effects can be blurred vision and blurred vision.

“This is due to the very long-term consumption of garlic in food, so there is an ambiguous saying among the people:” Garlic is good for health, but bad for the eyes, “the article says.

In addition, excess garlic in the diet can cause symptoms such as tinnitus, dry mouth, heaviness in the head and memory loss.

Moderate consumption of this vegetable crop, on the contrary, is good for health, the author of the publication noted. Garlic has the ability to lower blood sugar, as well as anti-inflammatory and disinfectant effects.

Read the full text of the article on the website of Inosmi >> February 4, 02:30 Science Scientists have found out which cereal products increase the risk of death 90,000 Onions and garlic.What’s wrong with them ?: Vegetarian recipes. Step by step recipes with photos.

If we do not eat food as a medicine, then
will eat medicine as food (c)

I would like to tell you a little about the properties of onions and garlic from the point of view of Ayurveda. Now almost the whole world, especially the West, is confident in their exceptional usefulness. But this is ignorance.

Undoubtedly, garlic and onion have beneficial properties, and quite a strong effect. For example, garlic is a naturally occurring antibiotic that kills large numbers of bacteria and germs, boosts immunity, and even helps treat heart disease and cancer.
But along with these positive qualities, it also significantly destroys the intestinal microflora, even in small quantities. An important fact is that both onions and garlic contain sulfanyl-hydroxyl ion (sorry for the curse :)), which penetrates into the blood of the brain and is poisonous for higher mammals. This ion negatively affects the functioning of the brain. Slows down the reaction, disrupts interhemispheric interaction. This is usually not very noticeable, but when the brain is working at full capacity – creativity, intense mental work, meditation, it can be significant.

Onions and garlic can be compared to pills. But, however, we do not eat pills every day and do not season the soup with them 🙂 Onions and garlic, as well as each pill, have their own side effects. Sometimes, after reading them on the instructions, to put it mildly, you are surprised that getting rid of a headache you can earn hallucinations or heart disease. Unfortunately, this is not an exaggeration.

Come to think of it, it’s no coincidence that onions and garlic smell so bad. I have not yet met such a person who likes the smell of someone who recently ate, say, a garlic salad 🙂 Nature itself, as it were, warns us that this is not entirely correct. In general, if we listen to ourselves and the world around us more often, we will see how everything is surprisingly harmoniously put together 🙂

If you already have such a strong taste for garlic, then there is a great alternative – asafoetida. It tastes very much like onion and garlic, but does not have such negative properties.

In conclusion, I would like to say that it is better to use onion and garlic as a treatment or prevention of diseases in order to avoid side effects and simply not scare others away 🙂

Thank you for your attention and be healthy!

90,000 Neurologists have found a way to quickly restore the brain after a stroke

Scientists at the University of Texas Health Science Center at Houston, working on brain recovery after a stroke, discovered the cause of the effects of blood clots – dysfunction of the so-called X-receptors.

X-receptors located in the cerebral cortex are damaged during hemorrhage and become more sensitive. Because of this, the person who has experienced a stroke loses coordination. The nervous system is capable of adjusting to change, but it cannot recover. It happens when the reactions are restored quickly enough, and it happens that a person remains helpless for many years.

After a stroke, there is an accumulation of dead cells and so-called debris in the brain, a toxic environment that leads to damaging inflammation.Phagocytic immune cells such as microglia and macrophages, derived from blood, naturally appear in the body and act as purifiers.

According to scientists, stimulation of X-receptors by the gene expression regulator retinoid X receptor (RXR) can help speed up the recovery process several times. It stimulates phagocyte cells in their mission to clear the brain of dead cells after a stroke, thereby limiting inflammation caused by toxic byproducts and improving the process of brain tissue repair.

The discovery of RXR as a purification accelerator suggests that a molecule that activates RXR could lead to the discovery of a promising new therapeutic target. This was confirmed by the results of an experiment on laboratory mice using computer models, published in the publication UTHealth. They presented an image of a phagocytic cell engulfed by dead apoptotic neurons during purification.

At the next stage, scientists tested the drug bexarotene – a retinoid drug that activates RXR and reduces the volume of brain atrophy after bleeding.This work was supported by a grant from the National Institute of Neurological Disorders and Stroke.

What happens if you eat garlic every day / AdMe

Garlic is a plant that each of us has tried at least once in our life. We are so used to it that we do not notice the uniqueness of this product. Did you know that the beneficial properties of garlic are not limited to protection against colds?

Bright Side will tell you why you need to eat garlic regularly.

1.You will become more desirable

Garlic makes men more attractive. In fact, it has always been believed that the smell of garlic discourages any desire to communicate. However, recent research proves this is a mistake. True, to please a woman, you need to eat a couple of cloves of garlic 12 hours before the date.

It turns out that women are maddened by the body odor of of a man who ate garlic the day before. It is still difficult for scientists to say what explains this phenomenon. Perhaps the reason lies in the antimicrobial properties of the plant: they make the smell of sweat less harsh.

2. Immunity will increase

Garlic protects against viruses and colds – our grandmothers knew about it. And now scientists have also confirmed the popular wisdom: in order not to get sick in winter, you need to regularly eat garlic. This is because it contains a bunch of vitamins, healthy oils and amino acids. And allicin is an organic compound that kills bacteria and fungi.

Important. For garlic to start protecting you from disease, it must be fresh.Allicin is formed only by mechanical destruction of plant cells, that is, when it is cut or crushed. If the integrity of the clove is violated, its components mix and form an antimicrobial compound. And heating kills almost all of the health benefits of garlic.

3. The pressure will return to normal

If you suffer from high blood pressure, add garlic to your diet. It dilates blood vessels and lowers blood pressure. And along with the pressure, headaches and increased stress on the heart also disappear.To combat hypertension, you need to eat 4 cloves of garlic a day. In addition, garlic reduces the level of “bad” cholesterol in the blood by 10-15%. What does this mean for us? The risk of getting heart disease or stroke is almost halved.

We warn that this method cannot be used as the only therapy, and before using garlic or dietary supplements based on it, you should consult your doctor.

4. The memory will be better than before

According to one theory, the human body and brain age due to a chemical oxidation reaction. We burn food and oxygen and generate energy in return. But over time, this process destroys cells: the skin becomes flabby, and the mind is not as sharp as it used to be. Antioxidants fight excessive oxidation and help us stay young.

Pharmaceutical companies sell antioxidant supplements for crazy money. And regular garlic contains a ton of anti-aging ingredients and is inexpensive. Elderly people avoid the risk of Alzheimer’s by consuming it, while younger people can improve their memory and brain performance.And all you need to do is eat garlic regularly.

5. Increase endurance

Garlic makes the heart and muscles work more efficiently. If you exercise, then eating this plant will improve your performance. In ancient Greece, where no doping was heard, the Olympians were fed garlic, and they ran and pushed the core better than their rivals. However, this product will also be useful for people far from sports: it relieves fatigue, increases efficiency and helps to survive the cold season.

6. Your hair and skin will return to normal

• Hair. Garlic makes hair long, thick and even treats alopecia areata. True, to achieve this effect, it must be applied to the scalp. Fortunately, cosmetics manufacturers have learned how to make unscented garlic hair oil.
• Leather. Fibroblasts (cells responsible for skin renewal) respond positively to garlic. It is enough to eat 2 cloves of garlic a day to establish the production of natural collagen and elastin.
• Sun protection. Components contained in garlic protect against photoaging. The sun’s rays won’t dry out your skin if you eat a lot of garlic.

7. And your teeth will stop hurting

Thanks to its antibacterial and antifungal properties, garlic is good for the oral cavity. It kills harmful microbes that cause deposits and heals sore gums. This useful product also reduces the risk of tooth decay. If you eat garlic regularly, you will need to see your dentist less often.

8. You will begin to lose weight

For those who follow the figure, this product is also very useful, and here’s why:

• Ajoen, as a result of complex chemical reactions, activates special enzymes in the blood and destroys fat deposits. It is possible that anti-obesity medicines will soon be made from regular garlic.
• Garlic blocks rapid weight gain in an unbalanced diet. The excess calories that enter the body with improper nutrition will be burned.If there is enough garlic, of course.

Bonus: contraindications

However, even such a superfood has contraindications. In some cases, garlic can be dangerous:

• Doctors do not recommend eating a lot of garlic during pregnancy and lactation. And children under 7 years old should use it in moderation.
• There is no need to eat garlic 2 weeks before planned operations: it thins the blood and can cause bleeding.
• Garlic and garlic-based products in contact with skin may cause a semblance of burns.Consult a physician before use.
• For animals, it is poison. Especially for cats and Japanese dog breeds (Akita Inu, Shiba Inu).

Doctors say that a healthy person can safely consume up to 4 cloves of garlic per day and feel great. Do you add garlic to dishes? Or are you afraid of a pungent smell?

Garlic kills brain cancer cells without side effects: znay_obo_vcem – LiveJournal

Garlic’s new unique properties
Cancer cells have a high metabolism and need a lot of energy to grow quickly.
Researchers have found, Journal Cancer writes, that substances in garlic produce reactive oxygen species in brain cancer cells, causing them to overeat to death, activating several death cascades and inhibiting the growth pathways of brain tumors.

Garlic is probably the most powerful food in nature. It is one of the reasons why people who follow the Mediterranean diet live such long and healthy lives. Garlic is also a powerful performer in a research laboratory.

Washington State University researchers previously showed that garlic is 100 times more effective than two popular antibiotics in combating foodborne bacteria in the gastrointestinal tract.

Glioblastoma is the most common and most aggressive malignant primary brain tumor in humans. Glial cells are involved in the development of the disease, and it accounts for 52% of all functional cases of brain tissue tumors and 20% of all intracranial tumors.

Treatment usually includes chemotherapy and radiation, which unfortunately kill brain cells indiscriminately and give an average survival rate of 15 months.

More than 90% of chemotherapy patients also die within 10-15 years after treatment. For the first time, organic sulfur compounds found in garlic have been identified as effective against glioblastoma, and effective non-invasive forms of cancer therapy may soon emerge without the fatal side effects associated with chemotherapy.

Swapan Rae, MD (MUSC Neuroscience / Neurology Assistant Professor), Naren Banik, MD (MUSC Neuroscience / Neurology, Professor), and Arabindo Das, MD (MUSC Neuroscience / Postdoctoral Neurology) studied three pure organosulfur compounds from garlic and their interaction with human glioblastoma cells.

Sulfone hydroxyl ions in garlic can indeed penetrate the blood-brain barrier.

All three compounds have been shown to be effective in eradicating brain cancer cells, but DATS has proven to be the most effective.The study was published in the journal of the American Cancer Society.

“This study highlights the great promise of herbal compounds as a natural medicine for managing malignant growth in human brain tumor cells,” Ray says.

Ray and Banik are optimistic about the potential for their discovery to be applied to patient care.

” Our core research will eventually move to patient care clinics.We may have to wait several years before the methods begin to be used in the treatment of people, but the significance of this discovery is enormous, “Banik said. ” These studies in brain cancer patients will bring great satisfaction to scientists and clinicians trying to find a successful destructive cancer. “

Garlic compounds are cleaved to maximize tumor inhibition. The sulfur compound Allyl preferentially inhibits tumor cells over non-tumor cells (Sakamoto, Lawson, and Milner 1997).

It is becoming increasingly clear that the response to sulfur allyls refers to their ability to generate free radicals rather than serve as an antioxidant (Antosiewicz et al. 2008). Allyl sulfur compounds can induce changes by affecting genomic expression by affecting histones of homeostasis.

Garlic is organosulfur small molecule derivatives that do not necessarily require sophisticated delivery methods to treat brain tumor patients, scientists argue, and their natural origin is significantly better for the human body than synthetic treatment options.

In order to take advantage of any potential anti-cancer properties of garlic, there are some rules to follow.
Ray said to cut and peel a piece of fresh garlic and leave it that way for fifteen minutes, then use it as food. This time allows the release of enzymes (allinase) that produce anti-cancer compounds.

Source

Doctor: Garlic is bad for the brain

Garlic
Photo: pixabaycom

Why is it strictly forbidden for a pilot going on a flight, a trucker who is going on a flight to eat dishes with garlic before a shift?

Because it negatively affects brain cells, reducing the severity of the reaction by three times. This is reported by Rambler.

This was established by the professor of the USA Robert Beck at the end of the last century. His research shows that garlic contains a sulfanyl-hydroxyl ion, which can be described as poisonous on the mammalian brain.By the way, for the same reason, scientists do not recommend getting involved in garlic for elderly people, since this is a direct path to senile dementia.

During an epidemic of influenza or ARVI, garlic is the first to be remembered. It really helps in the fight against viruses. But our people, who are not used to doing anything by half, begin to be treated with garlic “from the heart”, eating it in kilograms from morning to evening. And as a result – a stomach ulcer, often perforated. And all this is “thanks” to the garlic. In the same way as it kills viruses, it cracks down on the stomach lining.

In one of the episodes of the popular Russian TV show about health, its presenter Elena Malysheva recommends that in case of stomach discomfort after eating garlic, immediately consult a doctor. According to her, for no apparent reason, the stomach will not react to a single consumption of this vegetable. Garlic, as a litmus test, immediately indicates a problem.

The antiplatelet properties of garlic were discovered relatively recently. But in folk medicine they have been guessed about for a long time.Garlic actually thins the blood by preventing blood clots from forming. But the presence of diseases such as stomach ulcers or duodenal ulcers can make its use fatal to humans.

In the presence of an ulcer, garlic can provoke internal bleeding, which is sometimes fatal. These same properties can adversely affect the cardiovascular system of a person, especially those who have problems with it. A large portion of garlic can “disperse” the blood so that a person will experience headaches along with dizziness, nausea, arrhythmia, tachycaria.The medical literature even describes cases of choking.

Our thrifty people find a way to store whatever they find useful. Including garlic. Many people fill the cloves of garlic with vegetable oil, believing that in this way they will preserve the garlic and use it in a more gentle form for the stomach – the oil will soften the aggressive effect on the stomach of garlic. If all this is stored in the refrigerator, it’s not so bad. But if at room temperature, there is a risk of getting an even more serious illness.Thanks to the bacteriologist Alexander Fleming, antibiotics were invented in 1928. But at the same time, a student at Moscow University Boris Tokin discovered natural antibiotics. He researched garlic and found substances in it that kill the simplest organisms. Boris Tokin called them phytoncides.

Garlic phytoncides contain sulfur-containing organic compounds. At room temperature, these compounds become a breeding ground for the anaerobic bacteria that cause diseases such as botulism.It causes food intoxication that can damage the nervous system. In some cases, this was fatal.

By the way, it was the content of sulfur-containing organic compounds in garlic and onions that allowed Eric Block, Ph.D. from the University of New York at Albany, to name these vegetables along with gunpowder as a powerful chemical weapon. In his book on the properties of garlic, published by the Royal Society of Chemistry, he talks about special factories that emerged in the regions of Central Asia, north of Afghanistan, where experimental protective chemical weapons were created from garlic and onions.According to Eric Block, it kills germs, repels insects, but also damages the red blood cells of cats and dogs. True, apart from him, none of the scientists mentions such a weapon.

Recall that scientists at Harvard University, after a series of experiments, came to the conclusion that the risk of serious diseases is higher in people with blood group AB (IV) Rh with negative rhesus. According to research, people with this blood group have more problems with memory and thinking than others.They are more likely to suffer from strokes and dementia, and this group also has an 82% higher risk of developing dementia.

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90,000 Difficult garlic. Cooking Articles & Life Hacks | 11/12/2010

Garlic, they say, is good for health, it lowers the level of triglycerides in the blood, which leads to a decrease in cholesterol, thins the blood like aspirin, kills viruses, sometimes better than antibiotics, and even, they say, kills cancer cells.

Honestly, I don’t like garlic. I hate it a little, I hate him, despite all his usefulness. Therefore, I decided to figure out why, on some intuitive level, I do not perceive such a useful product.

Yogis and Taoist monks discovered thousands of years before Western science that garlic is bad for our brains.

Its smell attracts negative energy.

However, I understand that the problem with garlic is much more serious than for the reasons stated above.

Garlic contains highly toxic chemicals in addition to spiritual effects.

I found a source from a lecture published in the Nexus Journal by Robert S. Beck, Ph.D., that back in 1996 he blamed garlic for being too toxic to our brain.

Garlic is a brain toxin!

The reason garlic is so toxic is the presence of sulfone hydroxyl ions, which cross the blood-brain barrier as a poison to higher life forms and brain cells.

Dr. Beck worked on the production of medical equipment and equipment, in particular the encephalograph.

Once, when the workers ate dishes containing a small amount of garlic for lunch, the doctor checked the operation of the device and recorded an encephalogram. To his horror, all the indicators of the device indicated that the brains of the people under test showed clinical death, their brains were dead!

Dr. Beck recalled that back in the 50s, when he was working in a test team of jet aircraft, pilots were prohibited from eating food containing garlic for 72 hours before testing.Because this could lead to a delayed response from the test pilot.

Many years later, when Dr. Beck had his own encephalograph company, Alpha Metric Corporation, he determined that eating garlic would desynchronize one’s brain waves.

If some people suffer from mild headaches, others have attention deficit disorder, or people cannot concentrate while sitting at a computer after lunch with garlic dressing, you can experiment with such people.Have them skip eating food containing garlic for three weeks, and then eat garlic one day and see a big difference.

In addition to bad effects on the brain, other side effects of garlic can cause headaches, allergic skin reactions, diarrhea and abdominal cramps, hepatic colic, low blood calcium levels, asthma attacks, and bad body odor.