The benefits of raw and cooked garlic

People usually eat garlic, but some people like to eat it raw, while others like to eat it cooked. The only difference is that the way of eating is different, and the effect of garlic is also different. Today I will tell you what the effects of raw garlic and cooked garlic are.

The benefits of raw and cooked garlic

1. Raw garlic can fight cancer

Anti-cancer and cancer prevention is one of the important functions of raw garlic, because the content of trace elements such as germanium and selenium in raw garlic is relatively high, which can inhibit the formation of cancer cells. Raw garlic also contains a natural allicin, which can be anti-viral after entering the body and inhibit the formation and regeneration of cancer cells. Regular consumption can effectively reduce the incidence of cancer.

2. Raw garlic can kill bacteria and reduce inflammation

Killing bacteria and reducing inflammation are also important functions of raw garlic. There are some sulfur-containing compounds in raw garlic, which have a strong killing effect on cocci, bacilli and various fungi in the human body. People who eat raw garlic on a regular basis can reduce the occurrence of various inflammatory and viral diseases. Common diseases such as enteritis and colds can be prevented well by eating raw garlic.

3. The efficacy of cooked garlic

The effect of cooked garlic is much less than that of raw garlic, because allicin in garlic is an active ingredient, which will be lost in large quantities when exposed to high temperatures. Therefore, the anti-cancer and anti-inflammatory effects of cooked garlic will be greatly reduced. However, cooked garlic can lower cholesterol, inhibit blood vessel stiffness, and speed up blood flow. Regular consumption can prevent the occurrence of cardiovascular and cerebrovascular diseases such as coronary heart disease and thrombosis.