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The results of a study conducted by American professor Robert Beck at the end of the last century showed that garlic negatively affects brain cells and reduces the third person's reaction as it contains a sulfanil-hydroxyl ion , whose effect in the brain cells of mammals can be considered toxic. For this reason, experts advise older people not to abuse garlic because this could cause dementia.
During the cold and flu season, many are turning to garlic because they actually fight viruses. However, some people overdose, which can lead to gastric ulcers, because it also kills viruses, causing damage to the lining of the stomach.
The antimicrobial properties of garlic have been shown to be platelets relatively recently, but traditional medicine has long known them. It is true that garlic burns blood and prevents the formation of clots, but the presence of diseases such as gastric ulcers can make the treatment fatal for those infected, because it causes internal bleeding that can sometimes lead to death.
In addition, eating a large amount of garlic leads to "pumping" blood so hard that the person feels headache, dizziness, nausea, palpitations and even choking.
Garlic contains substances called phytoncids. Containing sulfuric compounds, they become a fertile place for anaerobic bacteria responsible for food poisoning, can affect the nervous system and cause death.
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