The health effects of garlic have been recognized, but if you really eat more, the more fat is reduced, there needs to be a basis.
Research shows that garlic has the effect of reducing blood fat, especially in people with high cholesterol, when used for a suitable period of time. But the overall effect is modest, reducing by about 5‐10%. This reduction is not enough to replace stronger measures such as lipid-lowering drugs or serious lifestyle changes. Experts say that reducing 8% of total cholesterol can be equivalent to reducing the risk of coronary artery disease by about 38% in people aged 50.
The effectiveness of reducing blood fat of garlic depends on many factors such as the form of fresh garlic or extracted garlic, dosage, duration of use, initial fat increase, diet and lifestyle.
High blood fat to note
Although a lot of garlic can be good, it is not guaranteed that eating as much garlic with blood fat will reduce the effectiveness because of physiological limitations and the ability to absorb and metabolize it can be saturated or reduced.
If you have high blood fat, it is not enough to depend on garlic but need to combine it with a healthy diet such as reducing saturated fat, increasing fiber; exercise, controlling weight. If necessary, medication should be prescribed by a doctor.
The concept that the more garlic you eat, the more blood fat you lose is somewhat scientifically correct because garlic has the ability to help reduce blood fat, especially in people with high fat and used properly. However, this does not mean that eating too much garlic will lead to a strong and continuous reduction in blood fat.
Garlic should be considered an additional support in diet and lifestyle, not a "main remedy" for treating hyperlipidemia.
