The liver, responsible for blood purification, fat metabolism, protein metabolism, and ammonia removal, faces potential toxicity due to allicin, a compound abundantly present in garlic when consumed excessively.
Fresh garlic intake on an empty stomach, as highlighted by the National Cancer Institute and Harvard Medical School reports, may result in heartburn, accompanied by nausea and vomiting, due to specific compounds promoting GERD (gastroesophageal reflux disease).
Excessive garlic consumption contributes to persistent bad breath, primarily attributed to sulfur compounds inherent in garlic.
Garlic's blood-thinning properties pose a risk when combined with medications such as aspirin and warfarin, potentially leading to hazardous internal complications.
Prolonged and excessive consumption of garlic has been associated with dizziness, with the sulfur compounds in garlic being the primary contributing factor.
Clinical studies indicate that prolonged garlic consumption may result in increased sweating.
For those dealing with vaginal yeast infection, it is advisable to refrain from eating too much garlic as it has the potential to worsen the condition by irritating the delicate tissues of the vagina.
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