Eat Garlic the Right Way — But Never Make These 8 Common Mistakes!

Garlic is a flavorful ingredient used in cuisines around the world. It contains sulfur compounds, including allicin, which forms when garlic is chopped or crushed. Garlic can be part of a healthy diet, but the way you prepare and consume it matters.

Here are 8 common mistakes to avoid and safer ways to enjoy garlic.

1. Eating Too Much Raw Garlic at Once

Raw garlic can be harsh on the stomach and may cause heartburn, nausea, abdominal discomfort, or bad breath.

Safer approach: Start with a small amount, such as a portion of one clove, and see how your body tolerates it.

2. Swallowing Whole Garlic Cloves

Some people swallow whole cloves believing they will provide stronger benefits. Whole cloves are difficult to digest and can cause choking or gastrointestinal discomfort.

Safer approach: Chop, crush, or mince garlic and incorporate it into food.

3. Eating Crushed Garlic Immediately

Crushing or chopping garlic begins the process that produces allicin. However, the enzyme involved can be affected by cooking.

Safer approach: After chopping or crushing garlic, let it sit for about 10 minutes before cooking. This gives the enzymatic reaction time to occur.

4. Cooking Garlic at Extremely High Heat

Burning garlic doesn’t make it healthier. Very high heat can destroy some of its flavor compounds and produce an unpleasant, bitter taste.

Safer approach: Add minced garlic toward the later stages of cooking or use moderate heat to prevent burning.

5. Putting Raw Garlic Directly on Your Skin

This is a particularly important mistake. Garlic can cause significant skin irritation and even chemical-like burns, especially when crushed garlic is left against the skin.

Safer approach: Don’t use raw garlic as a DIY treatment for acne, infections, wounds, or other skin problems.

6. Using Garlic to Replace Medical Treatment

Garlic may be a nutritious addition to your diet, but it isn’t a proven cure for infections, high blood pressure, diabetes, cancer, or other diseases.

Safer approach: Use garlic as part of a balanced diet and follow appropriate medical treatment for diagnosed conditions.

7. Taking Large Amounts of Garlic Supplements

Garlic supplements can provide concentrated amounts of garlic compounds and aren’t automatically safer than culinary garlic.

Large amounts may cause digestive problems and can interact with medications.

Safer approach: Talk with a healthcare professional before using concentrated garlic supplements, particularly if you take blood-thinning medication or have an upcoming surgery.

8. Storing Garlic Improperly

Fresh garlic can develop mold or spoil when stored in unsuitable conditions. Homemade garlic preserved in oil can also create a serious botulism risk if handled or stored improperly.

Safer approach: Keep whole, unpeeled garlic in a cool, dry, well-ventilated place. For homemade garlic-in-oil preparations, use proper food-safety guidance and refrigeration rather than storing them at room temperature.