The markets are flush with detoxifying foods and supplements. However, it is all a myth. Dr Priyanka Rohatgi, chief nutritionist, Apollo Hospitals, says, “The idea of detoxification through food or diet is popular, although the body already has effective mechanisms in place to neutralise and eliminate toxins, including the liver, kidneys, gastrointestinal tract, lungs and skin.”

However, she adds that eating more fruits, vegetables and whole grains can give fibre, antioxidants and phytochemicals to help the body’s natural detoxification processes. For example, sulfur-containing foods such as broccoli, cabbage, onions and garlic may boost liver detox enzymes. Lemon water and green tea are two beverages that help with waste removal. According to growing research, probiotic meals and bone broth may help with intestinal toxin exclusion and elimination. However, no one meal or component has been definitively shown to accelerate the clearance of accumulated toxins or restore the body to a pristine, detoxified state. They simply add to overall well-being and facilitate the regular function of detoxification mechanisms that are built into our physiology.

Do minute quantities ingested of foods like turmeric deliver benefits touted by many so-called experts?

Consuming only trace amounts of foods like turmeric is unlikely to provide the considerable health benefits that are frequently advertised; however, some benefits cannot be completely ruled out. Many intervention trials that show benefit employ turmeric/curcumin dosages with very good bioavailability in significant supplemental amounts (500-1,000 mg standardised extracts). A pinch or teaspoon of turmeric powder contains a much lower quantity. Without facilitators such as piperine (black pepper) to increase bioavailability, the body’s capacity to absorb and assimilate modest amounts of turmeric components is likewise limited. This implies that while adding a pinch of turmeric to your meals is beneficial as part of a balanced diet, it probably does not pack the powerful punch needed to achieve the kinds of advantages advertised by some wellness experts in their books and blogs.

Many people consume blood thinners like garlic. Is it advisable for heart patients already on blood-thinning medication?

Garlic is a regularly consumed food with blood-thinning properties. Allicin is an important component in garlic that contributes to its anticoagulant (blood-thinning) qualities. Garlic supplements may enhance the anticoagulant effects of prescription blood thinners such as warfarin (Coumadin) or newer anticoagulant drugs such as dabigatran (Pradaxa), rivaroxaban (Xarelto), apixaban (Eliquis), or edoxaban (Savaysa). For heart patients who are taking blood thinners prescribed by their doctor, eating significant amounts of garlic or taking high-dose garlic supplements is usually not suggested and should be avoided.

Does eating raw whole garlic actually benefit in any manner?

Yes, eating raw garlic can provide some health benefits in certain ways:

Allicin, an organosulfur component found in raw garlic, is said to be responsible for its therapeutic properties.

Research suggests raw garlic contains anti-inflammatory, antioxidant and antibacterial properties. It can help increase immunity and fight infections.

Raw garlic may help reduce blood pressure and cholesterol levels.

Raw garlic has purported benefits for digestive health and function. It may aid detoxification, act as a prebiotic to support gut microflora, and help with some gastrointestinal ailments.

However, excessive raw garlic consumption might have negative consequences for some people, such as heartburn, nausea, gas, bloating or diarrhoea. So, moderation is crucial. Also, boiling garlic may be more tolerable for some while still providing the beneficial components.