🌿 Crushed Garlic Is More Effective for Killing Bacteria
Garlic, also known as “stink vegetable,” can be consumed year-round. Garlic has antibacterial, disinfectant, and anti-parasitic properties, especially effective in preventing colds and gastrointestinal bacterial infections.
The bulb contains two components: allicin and alliin.
These two components exist independently in the bulb. Only when garlic is crushed do they come into contact, allowing alliin to be broken down by alliinase into volatile allicin.
Allicin is a colorless oily liquid heavier than water, possessing strong bactericidal power. After ingestion, allicin reacts with bacterial cysteine to form crystalline precipitates, destroying the SH groups essential for sulfur-containing amino acids in bacteria, disrupting bacterial metabolism, and thereby inhibiting bacterial reproduction and growth.
In daily diet, it is advisable to eat a little garlic when consuming meat. Although lean meat contains abundant vitamin B1, this vitamin stays in the body for a short time and is excreted in small amounts through urine.
For diarrhea caused by unclean diet, crush one single-clove garlic, mix with warm water, and swallow. Alternatively, mix garlic paste with warm water and honey to take. This can stop vomiting. Consuming 3–5 raw garlic cloves daily can prevent enteritis, abdominal pain, and diarrhea.
Garlic is known as “natural broad-spectrum antibiotic.” Modern medical research confirms that allicin has strong antibacterial effects, effective against vaginal trichomonads, amoebas, and various pathogens. Eating one raw garlic clove daily can significantly prevent vaginal inflammation.