While shallots are added raw in our buttermilk, aka sambharam, pachadi, as ring toppings in various dishes and in chutneys, raw garlic is also added in various pickles, fish fries and curries, pachadies and salads.

While shallots are added raw in our buttermilk, aka sambharam, pachadi, as ring toppings in various dishes and in chutneys, raw garlic is also added in various pickles, fish fries and curries, pachadies and salads.

While shallots are added raw in our buttermilk, aka sambharam, pachadi, as ring toppings in various dishes and in chutneys, raw garlic is also added in various pickles, fish fries and curries, pachadies and salads.

Shallots and garlic are always stocked up in the pantry of Indian households as they are inevitable in our cuisine. Besides adding incredible flavour to the food, these aromatics have amazing health benefits too. While most of our recipes have them appearing in the cooked avatar, there are a few in which garlic and shallots are used raw. While shallots are added raw in our buttermilk, aka sambharam, pachadi, as ring toppings in various dishes and in chutneys, raw garlic is also added in various pickles, fish fries and curries, pachadies and salads. However, is it a good practice and does eating them raw have their benefits? What are the side effects of eating them uncooked? Here's what you should know:

Boosts immunity
Experts say raw shallots and garlic have antibacterial and antimicrobial properties, which boost immunity and protect us from diseases.
Reduces cholesterol
The fibres, potassium and antioxidants in raw shallots and garlic reduces cholesterol levels to improve heart health.
Helps digestion
Shallots and garlic contain prebiotic fibre that aids the growth of good gut bacteria. This improves digestion and reduces the symptoms of irritable syndrome. At the same time, the Cleveland Clinic says cooked onions are better for digestion.

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Protects the heart
The fibres, potassium, and antioxidants help reduce blood pressure. Besides, they improve the lipid profile in the blood and significantly reduce the chance of heart ailments.
Reduces inflammation
The antioxidants and flavonoids in raw shallots and garlic reduce inflammation and prevent the risk of severe diseases like cancer and heart disease.
Prevents cancer
Raw shallots and garlic contain antioxidants and sulphur compounds that can fight cancer. They are especially effective against stomach and rectal cancer.

Antibacterial properties
The antibacterial properties significantly reduce the risk of infections and diseases.
Does the practice have harmful effects?
Even though raw shallots and garlic have incredible benefits, it should be consumed in moderation. If consumed in huge quantities, any food item will cause more harm than good. Some people can also have unique reactions to them and face digestive issues, heartburn and acid reflux, allergic reactions and similar discomforts. Therefore, consume them only after taking into account how your body has been reacting to them in the past, and after discussing with your healthcare providers. Also, foods like onions and garlic – though nutritious, can make your breath and sweat smell strong due to the presence of sulfar when eaten raw. Therefore, keep this too in mind if you are keen to consume them raw.