Garlic is one of the most versatile herbs that we can incorporate in our diet, and it adds a unique flavor to our meals. Over the years, people have used it as a medicine to prevent or treat a wide range of diseases and conditions.
However, there are six types of people who should avoid its consumption;
1. Patients before surgery
It is recommended that patients who will undergo a surgery should stop taking garlic at least two weeks before, for it might prolong bleeding.
2. People with low blood pressure
Garlic can lower blood pressure, so theoretically, its consumption might make blood pressure become too low in people with low blood pressure.
3. People who have liver problems
Even though garlic possesses antibacterial and antiviral qualities, and it can kill bacteria and viruses, it should not be used to prevent or kill hepatitis virus.
Namely, some elements in garlic may cause stimulation on the stomach and intestines, which may inhibit the secretion of digestive juice in intestinal tract, and affect the digestion of food, thereby aggravating many symptoms for the hepatitis patients, such as nausea.
Furthermore, some of its components decrease red blood cells and hemoglobin, which means that the exaggerated use of garlic can cause anemia.
4. People with eye diseases
Another group of people who should avoid garlic contains patients with eye disease, in particular, those with poor health. The traditional Chinese medicine promotes that the regular consumption of garlic in large quantities for longer period of time may damage the eyes and the liver, but also it may trigger memory loss front heaviness, hypopsia, tinnitus, and other health issues.
5. People suffering from non-bacterial diarrhea
Diarrhea patients should avoid raw garlic too, as its spicy flavor may stimulate the intestines which may lead to intestinal mucosal hyperemia and edema aggravation, and make the condition even worse.
If the patient has suffered from diarrhea, he should carefully consume garlic.
6. Pregnant women and Women breastfeeding
Garlic is likely safe to use during pregnancy if taken in the amounts normally found in food. However, it is possibly unsafe when used in medicinal amounts during pregnancy and when breast-feeding, since there is not enough reliable information about its safety in these cases.