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Thallium is often imported for products like optical lenses and electronics. The US has not manufactured thallium since 1984. It has been called the "poisoner's poison" since it is colorless, odorless and tasteless; its slow-acting, painful and wide-ranging symptoms are often suggestive of a host of other illnesses and conditions. [8]
The major volatile compounds responsible for garlic breath are allyl methyl sulfide, allyl methyl disulfide, allyl mercaptan, diallyl disulfide, dimethyl disulfide and methyl mercaptan, along with minor amounts of dimethyl selenide. [1] [2] [3] Various other sulfur compounds are also produced when allicin in garlic is broken down in the stomach ...
Common adverse effects of consuming garlic, garlic oil, and garlic supplements are breath and body odor, abdominal pain, nausea, vomiting, and other symptoms of gastrointestinal disorders. [1] Garlic oil consumption may have anticoagulant effects in some people, causing bleeding, and may interfere with prescription drugs. [1]
The side effects of long-term garlic supplementation are largely unknown. [10] Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities. [44]
"abdominal pain, diarrhea, potentially carcinogenic, with others can potentiate cardiac glycosides and antiarrhythmic agents" [3] Areca nut: betel nut Areca catechu "deterioration of psychosis in patients with preexisting psychiatric disorders"; [5] known carcinogen contributing to cancer of the mouth, pharynx, esophagus and stomach when chewed ...
Less-common side effects can include excess air or gas in your stomach, burping, heartburn, indigestion, fast heartbeat, low blood sugar, low energy and fatigue, or even gallstones, Dr. Comite says.
The FDA has received reports of stomach paralysis among patients taking Ozempic and Wegovy Ozempic users report stomach paralysis as weight loss drug side effect: ‘I wish I never touched it ...
Allicin is an organosulfur compound obtained from garlic and leeks. [1] When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. [2] Allicin is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. [3]