Garlic is highly valued in Ayurveda and modern medicine for its numerous health benefits, including boosting immunity and fighting infections.
Raw garlic, in particular, contains allicin, a compound with anti-inflammatory and antioxidant properties, and it helps protect against certain cancers. However, consuming too much garlic can lead to several worrying side effects.
Excessive intake of garlic may cause digestive issues such as heartburn, bloating, flatulence, nausea, and even peptic ulcers due to its fructan content, which can irritate the digestive tract.
It also causes persistent bad breath because sulphur compounds like allyl methyl sulfide enter the bloodstream and are exhaled through the lungs.
Some individuals may experience garlic allergies, resulting in rashes, itching, or severe reactions like anaphylaxis. Garlic also has blood-thinning properties, increasing the risk of bleeding, especially for people on blood thinners or those undergoing surgery.
Moreover, it can dangerously lower blood pressure, causing dizziness, fainting, and blurry vision.
Topical application of garlic may burn or blister sensitive skin. To minimize these risks, consuming cooked garlic instead of raw is recommended, as cooking can make it easier to digest and reduce gastrointestinal side effects.
Moderation is key to safely enjoying garlic’s benefits.