It is the most scientific way to eat garlic because it is rich in allicin, which has a good inhibiting and killing effect on many pathogenic bacteria, but for allicin to be released and have its maximum effect, it needs to undergo an oxidation process. If the garlic is not destroyed and the allicin is not released through oxidation, it will not have the maximum effect of inhibiting and killing disease-causing microorganisms. When garlic is mashed, its cell walls are fully broken, and then oxidized in contact with air for about 10 minutes, this will allow the allicin in garlic to be released to its fullest potential.