Is eating garlic harmful to the stomach?

Garlic has been known for a long time not only as a spice to help increase the flavor and deliciousness of dishes, but also as a natural remedy for diseases such as colds and coughs. Many studies have shown that garlic contains many nutrients such as amino acids, allicin, fructan, liallyl sulfide and vitamins A, B, C, D,... Specifically, garlic has the following uses: Allicin - a natural antibiotic found in garlic helps strengthen the body's immune system, has bactericidal and anti-inflammatory effects. Garlic fights stomach ulcers, gastritis and stomach pain effectively. Therefore, patients with stomach pain can still eat garlic, but only eat enough and must eat properly, should not eat much. In addition to treating epigastric pain and stomach pain, garlic also helps prevent stomach cancer. Garlic helps reduce blood fat, reduce cholesterol clinging to the walls of blood vessels, from which garlic helps protect the heart and prevent diseases such as hypertension, stroke, heart attack. Garlic reduces inflammation of the joints.

Garlic is both a delicious spice and a natural oriental medicine ingredient that is very good for health. However, whether eating a lot of garlic is harmful to the stomach or people with stomach pain should eat garlic is always a question of many people. And eating black garlic is harmful to the stomach is also a common question. The answer to the above questions is yes. Although garlic is good for the stomach and digestive system because it contains many nutrients, people with stomach diseases can still eat garlic to relieve pain, but should only eat it in moderation. If you eat too much garlic, it will be harmful to the stomach for the following reasons.
Garlic contains fructan, a compound that causes many problems for the stomach and intestines. Eating too much garlic will directly stimulate the digestive tract, which can damage the stomach lining. From there can cause symptoms of nagging, heartburn, flatulence even peptic ulcers. Allicin in garlic can cause hemolysis, leading to anemia. People with cardiovascular disease, hypertension or diabetes need to be careful when using garlic. Eating too much garlic can harm your eyes and liver.

To maximize the use of garlic for the digestive tract, people with stomach pain can still eat garlic but must eat enough, eat properly and scientifically. According to nutrition experts, to promote the effectiveness of the treatment, it is best to eat only about 10g of garlic per day. In addition, eating garlic must also be done properly. Garlic can be eaten fresh, cooked with food or fermented into black garlic. The correct way to eat garlic is to mince it finely, then leave it in the air for about 10-15 minutes before it can be eaten or processed. Because alliin is the main ingredient in fresh garlic, not free allycin, so only after mincing, this compound under the action of alliinase enzyme will be hydrolyzed to produce allycin.
In fact, garlic, whether minced or cooked, still preserves 60% of its pharmacological effects. Fresh garlic after fermentation with strict time, temperature and humidity conditions will form black garlic. They contain substances such as fructose, organic sulfur, polyphenols and especially the main active ingredient, S-allyl-L-cysteine ​​(SAC), whose content is increased 4-5 times compared to fresh garlic. Therefore, black garlic has a strong effect, protects the heart and improves digestive function.
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