Garlic’s golden secret: Power-packed benefits of raw, empty stomach consumption
Reintroducing the garlic
The bulbous vegetable belongs to the Allium (onion) family and is widely used to flavor food. It is one of the most commonly used flavoring agents in the kitchen.
Despite its more potent, more intense flavor, raw garlic can be consumed safely and is an excellent addition to many dishes. Crushing and chopping fresh garlic releases allicin, which gives it its distinct flavor and smell [1
Raw garlic consumption has the following benefits [2]:
Immunity
By boosting immunity, it protects the body from colds and coughs. Some research suggests that allicin could strengthen the immune system and defend against heart disease and cancer [1].
Gut health
It eases constipation and gastric discomfort. As far back as ancient Chinese and Indian medicine, garlic was supposed to help digestion and breathing [3].
Stamina
Garlic improves the performance of the liver and heart. In addition to being high in sulfur compounds, it helps activate liver enzymes responsible for flushing out toxins [3].
Brain Health
Despite limited human research, animal studies have shown that consuming high amounts of fresh garlic or aged garlic extract could boost memory and promote brain health [4, 5, 6].
Some potential downsides to consider
Despite raw garlic’s numerous health benefits, there are a few potential drawbacks.
A significant disadvantage of raw garlic is its pungent taste and smell, which some people may not find appetizing. Furthermore, heartburn sufferers are often advised to limit their intake of garlic to prevent gastroesophageal reflux disease (GERD).
Some compounds in raw garlic may irritate the digestive tract, resulting in chest or stomach pains [7]. A study on garlic pills shows that they may also increase bleeding risk by preventing blood clots from forming [8].
Raw garlic should be avoided if you have severe acid reflux. Your doctor can help you determine whether giving up garlic is a good option if you do not want to.
You may be recommended to consume small amounts of garlic for a week and record any reactions you may experience. You can then determine if any foods trigger your symptoms.
