Green Garlic: What is Useful and Who is Strictly Prohibited

Selenium contained in greens regulates intercellular metabolism and promotes skin elasticity. Garlic greens are widely used in folk medicine.

The markets have already started selling green garlic, which is a powerful antiviral agent. What are the benefits of green garlic for the body and who should not eat it?

What are the benefits of green garlic?

She explained that young garlic is called a natural antibiotic because it has antiviral properties. The green shoots contain vitamins: A, B1, B2, PP, C, E, and K, trace elements, potassium, magnesium, calcium, sodium, sulfur, manganese, copper, phosphorus, iron, and phytoncides.

“Selenium contained in greens regulates intercellular metabolism and promotes skin elasticity and rejuvenation. Garlic greens are widely used in folk medicine to treat viral and cardiovascular diseases, to prevent heart attack and stroke, to lower cholesterol and blood pressure, as an antibacterial, as well as to fight intestinal parasites and even to treat cancer,” the nutritionist said.

In addition, garlic greens are an excellent antioxidant and regulate oxidative processes in the body.

Who should not eat garlic greens?

Young garlic also contains both toxic substances and acid, so it should be consumed with great caution by people with kidney and gastrointestinal diseases, ulcers, and gastritis. It is undesirable to include it in the diet of allergy sufferers. But pregnant and lactating women should give up green garlic completely.

Green garlic can increase appetite, so overweight people should limit its amount in their diet.

“Add green garlic shoots to salads, sauces, dressings, soups, vegetable meat, and fish dishes. If consumed in moderation, it will bring enough health benefits,” the expert advised.