Don’t Consume Garlic If You Have Any of These Conditions. It’s Very Dangerous!
Raw garlic continues to be applied as a traditional remedy when it comes to the prevention and treatment of various health concerns the world over. Hypertension, coronary heart disease, high cholesterol, reduced blood flow caused by narrowed arteries, heart attack, and atherosclerosis are only a few of such concerns. As such, it is quite obvious that garlic is among the most beneficial foods, not to mention healthiest. But is it always safe to consume garlic?
Allicin is the active compound found in garlic. This compound lowers blood pressure by using a mechanism similar to that employed by blood pressure drugs such as ACE inhibitors. According to experts, garlic helps the relaxation of blood vessels by preventing the creation of a hormone known as angiotensin II. Garlic is also quite useful and efficient when it comes to controlling LDL cholesterol.
Not only does garlic add flavor to foods, but it is also useful as a natural health remedy for a wide variety of medical conditions. Incredibly, garlic is also among the best immune-boosting foods available today. A recent study found that those who consume garlic on a daily basis reduce their chances of catching flu and colds by a staggering 63%. Garlic oil, which most people prepare for personal use, helps to speed up treatment when it comes to ear infections. This oil also comes in handy for the treatment of stubborn Staph infections.
Consumption of raw garlic can lead to heartburn, bad breath, nausea, gas, lingering pungent tastes, and undesirable body odors. However, each of these potential effects depends on individual body chemistry. As such, you should consider moderation and remember to exert extreme caution when consuming garlic. Regardless of the benefits it offers, the consumption of garlic can prove perilous in some cases including:
When combined with anticoagulant drugs: Garlic works a natural anticoagulant, which means it is excellent for treating blood circulation issues due to its ability to make blood more fluid. The enhanced fluidity of blood prevents clots, heart-attack-causing blood clots, stroke, and thrombosis among others. When combined with anticoagulant drugs, consumption of garlic can cause too much blood fluidity, which usually leads to unnecessary and excessive bleeding.