Will Garlic Protect your from Coronavirus COVID-19 ?
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Friday, March 13, 2020

Do Not Believe everything before your read this

The Corona virus continues to spread throughout the world, and has no known treatment yet. Unfortunately, rumors about optimal treatment have become very racing against the spread of the virus itself, some of which are relatively harmless and others are dangerous to human health.

The Garlic : Do not believe that the garlic will save you from corona virus! at least everything has a limit, try your chance, but do not die with over-dose of garlic.



There are many messages spread on Facebook recommending eating garlic to prevent infection with the Corona virus.

The World Health Organization says that although garlic is "a healthy food and may help counteract microbes", there is no evidence that eating garlic may protect against infection with the emerging coronavirus.

In many cases - as long as alternative treatments do not prevent you from following medical advice based on proven evidence - these treatments may not harm themselves.

However, it may get harmful sometimes. The South China Morning Post, for example, reported the story of a woman who had to be hospitalized for a severe sore throat after eating 1.5 kg of garlic.

It is well known that eating fruits and vegetables and drinking water are all things that help us to stay healthy. However, there is no evidence that any of these foods can help fight the Corona virus.

Fresh or crushed garlic yields the sulfur-containing compounds alliin, ajoene, diallyl polysulfides, vinyldithiins, S-allylcysteine, and enzymes, saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds.

Precautions :

Because garlic might reduce platelet aggregation, people taking anticoagulant medication are cautioned about consuming garlic, as Some people suffer from allergies to garlic and other species of Allium, Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. Garlic-sensitive people show positive tests to diallyl disulfide, allylpropyldisulfide, allylmercaptan, and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onions, chives, leeks, shallots, garden lilies, ginger, and bananas.

The side effects of long-term garlic supplementation are largely unknown, Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.

 

 

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