The disadvantages of eating more garlic first, garlic is warm and tastes Xin Ping; Entering spleen, stomach and lung meridians. Patients with yin deficiency and excessive fire and chronic gastritis ulcer should use it with caution. External use may cause redness, burning and blistering of the skin, and it is not advisable to apply it for too long. People with allergic skin should use it with caution. 2. Although garlic has the functions of killing insects, detoxicating, dispelling cold and invigorating stomach, it is essentially a damp-heat product, and it is also irritating, which can stimulate the liver, lungs, stomach and eyes. If you have liver heat or hepatitis, spleen and stomach deficiency fire, eye pain or inflammation, you should quit it. Eating too much garlic can damage the spleen, lungs, liver, ears, phlegm and cough. Anti-cancer foreign studies have found that sulfur-containing compounds in garlic can promote the production of an enzyme or a substance called allicin in the intestine, and eliminate the risk of intestinal tumors caused by intestinal substances by enhancing the body's immune ability, blocking the formation of lipid peroxidation and resisting mutation. However, it is still uncertain how many such enzymes need to be produced to effectively play the anti-tumor role of garlic. In addition, the trace element selenium in garlic also has a certain anti-tumor effect. Second, anti-aging garlic can promote blood circulation; Egg yolk is rich in vitamin E, which can inhibit active acid and slow down the aging of blood vessels and skin. The combination of the two can not only play a good anti-aging role (blood vessels and skin), but also bring many benefits to the treatment or beauty of chills. Thirdly, it is found that the essential oil in garlic can inhibit platelet aggregation and prevent thrombosis. The results of clinical research on reducing blood lipid showed that the contents of total cholesterol, triglyceride and low density lipoprotein cholesterol in serum were significantly lower than those before the test by eating 50 grams of raw garlic every day for 6 days. To lower blood pressure for patients with mild hypertension, 2-3 cloves of garlic a day will keep hypertension away from you. Eating 2-3 cloves of garlic every morning can reduce the risk of hypertension.