4 ways to use garlic to support treatment and prevention of influenza A

SKĐS - Garlic is a spice that is always available in the kitchen and it is also a medicinal herb with high antiviral properties, used by many people in the context of increasing influenza A. So how to use garlic to bring the highest efficiency?

1. How can garlic help treat influenza A?

Although garlic is not a specific medicine to completely destroy influenza A virus, this medicinal herb can support the treatment of diseases caused by:

- Garlic has antiviral properties: The main antiviral active ingredient in garlic is allicin. However, allicin is not present in whole garlic cloves and is only activated when garlic is crushed, minced and exposed to air.

Laboratory studies show that allicin and other sulfur compounds in garlic have the ability to:

• Inhibits the entry of influenza A virus into host cells.
• Inhibits the replication of influenza A virus.
• Disables certain important enzymes that the virus needs to multiply.

- Helps reduce specific symptoms: Garlic essential oil has properties that help thin phlegm, reduce nasal congestion and clear airways.

- Disinfects the respiratory tract: Garlic helps prevent opportunistic bacteria from attacking when the respiratory system is weakened, preventing secondary infections, a dangerous complication of the flu.

Garlic contains the antibacterial active ingredient allicin which helps treat influenza A.

2. Effective ways to use garlic

2.1 Crushed raw garlic (most effective way): This is the way to make the most of the allicin in garlic.

Making:

• Peel 1-2 cloves of garlic, crush or mince.
• Leave in air for about 10-15 minutes to allow allicin to form.
• Can be swallowed directly with water (like taking medicine) to avoid strong odor in the mouth, or mixed with a spoonful of honey to make it easier to eat.

Dosage: 1-2 times/day, 1-2 cloves each time; should not be overused.

2.2 Garlic, ginger and honey tea

• 

Making:

• Crush 2-3 cloves of garlic, 1-2 slices of fresh ginger.
• Put garlic and ginger in a cup, add 200-250ml of boiling water.
• Steep for 5-10 minutes, add 1-2 teaspoons of honey and stir well.
• Drink while warm.

Note: Honey should only be added when the water is still warm (below 60°C) to preserve the enzymes and valuable nutrients.

2.3 Honey-soaked garlic: This is a convenient way to preserve and use for several weeks.

Making:

• Peel a sufficient amount of garlic (about 100g), can crush or leave the cloves whole.
• Put garlic in a clean glass jar, pour pure honey over the garlic.
• Close the lid tightly, store in a cool, dry place; can be used after 2-3 weeks, can be used immediately after 1-2 days.

How to use: Use 1-2 cloves of garlic and a little honey each time; can be eaten directly or mixed with warm water to drink.

2.4 Garlic in cooking

Although allicin is significantly reduced when cooked, adding garlic to dishes still provides antioxidants and other beneficial nutrients that help keep the body healthy. It is best to crush the garlic and let it air out for a while before adding it to the pot. Add garlic at the end of the cooking process to minimize allicin loss.

Notes when using garlic to maximize benefits

1. Prioritize crushed raw garlic: For the highest antiviral effect.

2. Do not abuse: Using too much raw garlic can cause stomach ulcers and rashes.

3. Combined with medical treatment: Continue taking medication as prescribed by your doctor, rest and drink plenty of water.

4. Stop use if there are unusual signs such as severe abdominal pain, nausea, heartburn.

Source: https://suckhoedoisong.vn/4-cach-su-dung-toi-ho-tro-dieu-tri-va-phong-ngua-cum-a-169251115115549643.htm