Health care tips to help you get through the flu are on the rise, but some are also becoming increasingly difficult to find.
The most popular of those is garlic.
Here’s what you need to think about when you get your first dose of the spice.
Health care experts agree that the health benefits of garlic are many, and the main benefit is its ability to help treat and prevent the flu.
“There’s no question that garlic is the main reason for the spike in flu cases, so people are asking: What’s the real benefit?” said Dr. Robert H. Gurner, director of the Johns Hopkins Center for the Study of Infectious Diseases and co-author of a recent review of research on the health effects of garlic.
“If you’re going to be buying garlic, do it from a source that’s safe.”
That’s a tricky proposition, given the risks associated with ingesting the ingredient.
“It’s one of those things where there’s no way to know whether it’s safe for you,” said Dr.-Ingram Wolkowitz, the president of the National Council on Food and Nutrition.
He added that people should look at the ingredients of the food they’re buying and not the product.
“If you want to be safe, then get a product that’s been scientifically tested and approved,” he said.
“You can’t assume anything about the safety of garlic.”
“Garlic is a relatively simple food, and it has a wide range of different health benefits, including reducing inflammation,” said John A. Hultquist, a professor of medicine and microbiology at the University of Maryland Medical School.
“Garmin is a product with the potential to reduce the risk of flu symptoms, and we are excited to support the research that will help us understand its potential,” said Heather S. Anderson, a spokeswoman for the company.
Hultquist is not alone in warning that garlic contains a number of potentially dangerous chemicals.
“There are a number compounds in garlic that are known to be neurotoxic, which means they have potential to harm your health,” said Amy R. Lohman, a food safety expert at the American College of Gastroenterology.
The World Health Organization recommends that all people who eat garlic should wash their hands before and after handling garlic, or take it with food, or wash it in a bleach solution and then rinse it with water.
“Garlic can be a serious irritant for the mouth, and you may want to wash it with soap and water,” said Andrew D. Vazquez, a senior scientist at the Center for Food Safety at the Harvard School of Public Health.
While there are some garlic-related illnesses that have been linked to the spice, a study published in May in the Journal of the American Medical Association found no clear evidence that people with high risk of getting the flu, such as those with asthma, were more likely to develop a flare-up with garlic.
But there are a few things you should know about garlic before you go ahead and try it out.
The biggest reason you want garlic in your flu shot is to treat flu symptoms.
That’s not always the case, though, and there are many other factors you can consider when considering the flu shot.
The best way to decide whether or not to take the flu vaccine is to ask your doctor about it.
And you should be cautious if you have allergies to garlic, as the spice can irritate the lining of your mouth.
“When people have allergic reactions to garlic or other spices, there’s a real concern that it’s a trigger for the other conditions,” said Vazowsky.
But he added that the potential risks of garlic outweigh any potential benefits.
“The evidence is there that garlic can reduce flu symptoms and prevent flu-like symptoms, but there’s more research needed to see if that’s true,” said Lohmann.
“The safety of using garlic as a food additive is very low, and so people should be wary of using it in food.”
Another concern is the possibility of garlic in foods that are not safe for human consumption.
Some foods are made from fermented foods, such of soybeans and rice.
These products are usually processed and packaged in such a way that they can be found in many food items, but they aren’t always labeled, so they may contain chemicals like garlic.
That could be bad news if you eat a lot of these foods, or you might have trouble digesting the garlic.
The FDA’s Food Additives Labeling Program requires that foods sold in the U.S. must include the word “safe” or “recommended” in the ingredient list, or be labeled with a warning that it contains garlic.
The FDA also recommends that any products labeled as safe be labelled with the statement “For use only in accordance with the Food Additive Labeling and Reporting Program.”
If you have questions about the flu and garlic, you can reach out to