Garlic is rich in nutrients and is not only a good condiment, but also a good food item. Modern scientific analysis proves that garlic contains proteins and has a pungent taste, which makes it a good seasoning and food product for people. Garlic is not only edible, but also used as medicine since ancient times. According to scientific analysis, garlic contains a variety of substances, but also contains a valuable plant bactericide, allicin, which has a strong bactericidal effect on staphylococcus, streptococcus, meningitis, pneumococcus, diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and other mycobacteria. Brazilian doctors have reported that 400 patients with intestinal infections were cured by garlic; in 1965, the Soviet Union was attacked by influenza and garlic was used as medical medicine with excellent results. According to research, garlic contains effective ingredients that stimulate human macrophages to engulf cancer cells. Garlic can reduce fat deposits in the blood and prevent blood vessel blockage, which can be used to prevent coronary embolism in the heart. In short, garlic has a wide range of edible and medicinal values. In response to the recent rumor that “eating garlic can prevent influenza A”, there is not enough evidence to show that garlic is effective in preventing influenza A. Garlic is only a food. Although eating garlic is anti-inflammatory and antiseptic, it is important not to eat too much of it, especially raw garlic, because it is warm in nature and can easily make your eyes glazed if you eat too much of it.