Eating Too Much Raw Garlic
Raw garlic has a high allicin content, which can irritate the stomach lining, causing abdominal pain, a burning sensation, and indigestion, especially for those with weak stomachs or ulcers.

Using Garlic Immediately After Peeling or Crushing
When garlic is chopped or crushed, the enzyme alliinase is activated to produce allicin, which takes 10-15 minutes to form properly. Using it immediately after chopping or crushing reduces its beneficial properties, including antioxidants and antibacterial effects.

Cooking Garlic at Too High a Temperature
Garlic loses its nutritional value and can become harmful if burned. Cooking at high temperatures or for too long can cause harmful compounds to form.

Improper Storage of Garlic
Garlic needs to be stored in a dry, well-ventilated area. If stored in the fridge or airtight, damp spaces, garlic can sprout, lose nutrients, or grow mold (which produces aflatoxins, a carcinogen). Moldy garlic can cause poisoning or increase cancer risks.

Eating Garlic While on Medication
Garlic, especially raw garlic, has blood-thinning properties. If you’re taking blood thinners or have clotting issues, consult your doctor before consuming garlic regularly.

Eating Garlic on an Empty Stomach
Garlic’s strong allicin can irritate the stomach lining, causing discomfort or worsening stomach ulcers when consumed on an empty stomach. It's best to consume garlic with food or after a small meal.

Not Allowing Garlic to Rest After Crushing
After chopping or crushing garlic, let it sit for 10-15 minutes to activate the beneficial compounds. Not allowing this time can reduce its health benefits.

Consuming Garlic in Excessive Amounts
Too much garlic can lead to digestive upset, heartburn, or allergic reactions. Moderation is key for experiencing the benefits of garlic without negative effects.