3 ways to eat garlic turns it from the magic of thousands of people into dangerous carcinogens

Garlic contains substances that help prevent cancer but if we eat garlic the wrong way instead of providing health benefits can turn it into carcinogen.

Garlic is a familiar spice commonly used in cooking. Garlic also has many beneficial nutrients, good for health. According to Nature News, garlic has at least 8 health benefits:

1. Researchers at Pennsylvania State University (USA) report that garlic can reduce the risk of heart problems by 38%.
2. Researchers at the University of California, Los Angeles (UCLA, USA) conducted a study on 65 people and the risk of heart disease during 4 years revealed that consuming garlic powder daily reduces plaque volume. Atherosclerosis up to 18%.

Garlic is a familiar spice commonly used in cooking.

1. In a study published in the Pakistan Journal of Pharmaceutical Sciences, garlic consumption daily at doses of 300 to 1,500 mg significantly reduced systolic and diastolic blood pressure in people with hypertension compared with atenolol and placebo.
2. Research has shown that garlic can kill at least 13 types of bacterial and viral infections.
3. In a study published in the International Journal of Cardiology, perennial garlic extract increased the brown fat (beneficial body fat) around the heart muscle, while reducing white fat.
4. Garlic also prevents the common cold because it contains allicin, the odorant compound.
5. According to a study, garlic helps remove lead from the body better than d-penicillamine.
6. In particular, garlic contains a large amount of selenium, which can promote peroxide decomposition in the body, reducing the oxygen supply needed for melanoma, thereby inhibiting cancer cells to the greatest extent. Presumably, beneficial to changing the environment that produces cancer.

Although garlic has many uses, especially good in preventing cancer, if used garlic in the wrong way can turn it from "panacea" to "poison".

1. Cook garlic

Allicin will be destroyed when the garlic is cooked and its activity will be destroyed, then the garlic will only smell and no longer have good health effects.

Allicin is one of the sulfur-containing compounds found in garlic that helps lower blood lipids, anti-coagulation, anti-hypertension, anti-cancer, antioxidant and anti-bacterial effects.

2. Eat too much raw garlic

The content of allicin in raw garlic is quite high. The higher the concentration of allicin, the stronger the anti-cancer effect, so many people think that eating raw garlic as much as possible. In fact, the strong stimulation makes many unsuitable people use raw garlic.

Elderly people, with weak digestive system, if consuming raw garlic will stimulate the stomach, causing chronic gastritis, even developing stomach cancer.

3. Eat baked garlic

High-temperature baked garlic produces acrylamide, which, when combined with other foods, can produce benzopyrene, a compound that increases the risk of cancer by 2 times.

Note when using garlic

According to the University of Maryland Medical Center (USA), a healthy adult can consume about 4 cloves of garlic daily, each clove is equal to 1g.

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