Garlic is a natural broad-spectrum plant antibiotic, garlic contains about 2% of allicin, its bactericidal ability is 1/10 of
penicillin, to a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and vibrio cholerae, have obvious inhibition and killing effect.It also kills more
pathogenic fungi and hookworms, pinworms, and trichomonas.Eating garlic raw is an effective way to prevent influenza and intestinal infections.