laba garlic fights cancer and softens blood vessels is it really so powerful

"Children, children, don't be greedy, after Laba it's the New Year."

The eighth day of the twelfth lunar month, commonly known as "Laba," is a traditional Chinese festival. Among the customs, people drink "Laba porridge."

Besides drinking Laba porridge, in northern China, people also enjoy eating Laba garlic. Peeled garlic cloves are placed in a container, vinegar is added, and the container is sealed and stored in a cool place. Before long, the white garlic turns an enticing green.

Although Laba garlic is delicious, there are still many questions about its origin and effects:

Is it true that Laba garlic can prevent cancer? Should we eat more of it?

Laba garlic is green because it is rich in anthocyanins, which have antioxidant properties...

Can Laba garlic soften blood vessels, which is especially beneficial for the elderly?

Eating Laba garlic can also prevent the flu...

Which of these popular beliefs have you heard?

Is Laba garlic really that miraculous?

Should it be renamed "Magic Garlic"?

Garlic contains a large amount of sulfur-containing active substances, as well as some amino acids and organic acids. These substances are originally colorless, but under low temperature and acidic conditions, they are catalyzed by garlic enzymes to form thiosulfinates, allyl thiosulfinates, and other precursors of garlic pigments. Through a series of reactions, these precursors form garlic pigments.

Initially, blue pigments (also known as garlic blue) are formed. These blue pigments are unstable and gradually convert to yellow pigments (also known as garlic yellow). In the early stages, when blue pigments are more prevalent and coexist with yellow pigments, the garlic appears green.

Garlic does contain functional components and antioxidants, but there is not enough scientific evidence to prove that it has various health benefits for humans. Regarding cancer prevention, its effects are currently unclear.

Many people believe that the acetic acid in Laba garlic can soften blood vessels and prevent cardiovascular diseases. However, once ingested, acetic acid is neutralized by alkaline digestive fluids in the small intestine, meaning very little acetic acid is absorbed into the bloodstream and it is quickly cleared by the liver.

Current medical research confirms that only large amounts of garlic intake can have an effect on cardiovascular health. Given the strong odor of garlic, most people do not consume it in large quantities, so experimental data cannot be directly applied to everyday consumption.

The flu is caused by viruses or bacteria. While Laba garlic has some antibacterial properties, it does not kill flu viruses or bacteria. Additionally, the conditions under which it is consumed differ significantly from experimental conditions.

In some cell and animal experiments, garlic has shown benefits for certain gastrointestinal diseases, such as Helicobacter pylori and gastrointestinal cancer. However, no clear effects have been found in human studies. Many gastrointestinal diseases are complex, and Laba garlic alone cannot prevent or treat them.

Compared to raw garlic, Laba garlic is less irritating to the mucous membranes and tastes better, making it more acceptable to most people. Generally, healthy individuals can safely eat Laba garlic.

However, people with gastritis, gastrointestinal mucosal damage, or other digestive issues should eat garlic sparingly, as it may irritate the digestive system. Additionally, those concerned about bad breath should avoid garlic.

Furthermore, individuals taking certain medications should be cautious. Some drugs can interact with garlic components, enhancing their toxicity. Common examples include "warfarin" and "dabigatran" (both oral anticoagulants). If you are taking these medications, it is best to avoid garlic.

Laba garlic is tasty, but it is not as miraculous as some claims suggest. Think carefully before eating, as simply consuming food cannot achieve certain therapeutic effects.

Today is Laba. What did you eat?

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