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Garlic is a good condiment in the kitchen, a good nutrition, and a good natural green medicine. A study shows that the nutritional value of garlic exceeds that of ginseng. Garlic is a natural plant broad-spectrum antibiotic, and garlic contains about 2% of allicin, its bactericidal ability is 1/10 of penicillin, against a variety of pathogens such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid fever, paratyphoid fever, tuberculosis and Vibrio cholerae , Have obvious inhibitory and killing effects. It can also kill more kinds of pathogenic fungi and hookworms, pinworms and trichomoniasis. Eating garlic raw is an effective way to prevent influenza and prevent intestinal infections.