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Can You Eat Raw Garlic?

Garlic has been used as medicine for thousands of years, but it’s only fairly recently that we have begun using it as food.

What is the safest way to eat raw garlic?

The answer depends on how much garlic you plan to consume each day, what kind of preparation method you choose, whether you are cooking with other ingredients (like salt) and if you use any special equipment like juicers or blenders.

 If you want to avoid getting sick from eating too many cloves at one sitting, then there are several ways you can prepare them safely.

 However, I will focus mainly on the easiest methods to ingesting garlic so that you don’t end up feeling ill after eating something you weren’t expecting.

Raw garlic is safe when consumed according to the United States Food & Drug Administration’s (FDA) current guidelines.

 The agency states that consuming 1 clove per day is not expected to cause adverse effects to anyone who does not have an allergy to this ingredient.

 It also advises against consumption of large amounts of raw garlic because its high amount of sulfur compounds may lead to “mild gastrointestinal discomfort” such as stomach upset, nausea, vomiting, diarrhea, cramps, bloating and flatulence.

  • Eat small quantities of fresh garlic daily.
  • Cut off the tips before placing them in the mouth.
  • Avoid taking garlic supplements, which contain concentrated forms of garlic extract.

While these precautions seem simple enough, they do require some planning ahead.

 If you live alone and aren’t sure where to get your next dose of raw garlic, consider making your own pickled version instead!

Can You Eat Raw Garlic? 1

Should raw garlic be chewed or swallowed?

This question has been asked for thousands of years but it remains unresolved today.

 In fact, researchers conducted a study in 2005 to determine which was better to put into our mouths – chewing or swallowing.

 To their surprise, both techniques gave similar results.

 They found that most people preferred either technique depending upon circumstances and personal preference.

 This means that you shouldn’t feel guilty about using whichever option works best for you since everyone reacts differently to different foods.

 For more information, check out this article discussing the pros and cons of each approach.


You might think that biting down on a piece of food and letting all those pungent flavors rush through your body would make you feel good.

 Unfortunately, this isn’t always true.

 Chewing is often considered less desirable than swallowing due to concerns over choking hazards.

 Some people even recommend avoiding the practice altogether due to potential risks associated with inhaling garlic particles through the nose.

 While this warning seems logical, there really isn’t evidence suggesting that inhalation poses a health threat unless someone suffers from asthma or emphysema.

 And if you’re worried about choking, simply place chopped pieces into your mouth rather than trying to bite down on whole bulbs or heady cloves.

 You’ll still experience the same benefits of garlic intake while minimizing the risk of choking.


Many believe that swallowing is superior to chewing because it allows us to enjoy the full flavor of garlic immediately.

 Since we typically swallow faster than we chew, it feels natural to expect to receive a stronger taste.

 After all, why take time away from enjoying a delicious meal just because you need to work extra hard to process a particular snack?

However, despite being the fastest route to ingestion, this method doesn’t offer nearly as strong of a kick as chewing.

 Most people agree that chewing gives you greater control over the pace at which you absorb the nutrient.

 Plus, you can easily stop midway through the process if needed since you won’t encounter any issues with choking.

 For example, if you were going to drink water right after eating a bowl of ice cream, you wouldn’t risk drowning yourself by gulping down a big gulp of liquid straightaway.

 Instead, you’d wait until the ice cream melted completely.

 By doing this, you allow plenty of time for the sugar to dissolve in your bloodstream.

 As long as you follow the above safety measures, you should never worry about having a bad reaction to ingesting raw garlic.

How much raw garlic should I eat a day?

The amount of garlic that you consume depends largely upon how you want to use its properties.

 If you plan to add more garlic to recipes then go ahead and try adding 2-4 cloves per batch.

 If you are making large quantities of dishes like soups or stews, consider doubling these amounts up so that they will have enough potency for several meals throughout the week.

 However, don’t get carried away here.

 Adding too many cloves could actually reduce the nutritional value of your dish since many nutrients become diluted when mixed together.

 Try sticking to one clove per serving instead.

If you aren’t planning to incorporate garlic into your daily diet yet, you may not necessarily need to start consuming an excessive amount.

 Just remember to cut off the root end before chopping the bulb.

 The white part of the bulb contains sulfur compounds called allicin (not to be confused with the chemical compound alliin).

 When garlic is exposed to heat, these chemicals break apart and release sulfurous odors known as thiosulfinates.

 These molecules are responsible for garlic’s characteristic odor and pungency.

 But keep in mind that the majority of these compounds remain trapped inside the bulb once garlic is cooked.

 So if you want to reap the full benefits of roasted garlic without experiencing any lingering bitterness, you should only cook it briefly.

 Otherwise, you run the risk of losing some of the essential oils that give garlic such power.

What’s the healthiest way to eat garlic?

Raw garlic has been shown to contain a number of beneficial components including antioxidants, flavonoids, selenium, vitamin C, folic acid, potassium, magnesium, manganese, copper, zinc, iron, riboflavin, niacin, pantothenic acid, phosphorus, B6, choline, beta carotene, polyphenols, quercetin, kaempferol, lycopene, luteolin, epicatechin, catechin, apigenin, resveratrol, coumarins, saponins, phytosterols, glycosides, amino acids, peptides, proteins, lipids, fatty acids, carbohydrates, enzymes, vitamins A, E, D, K, and folates.

 It also provides various minerals like calcium, sodium, chromium, phosphorous, iron, iodine, silicon, chlorine, boron, molybdenum, nickel, vanadium, magnesium, and others.

 Although there isn’t sufficient scientific evidence proving that garlic can cure diseases, it does appear to help prevent them from occurring.

 In addition, it improves overall heart function and lowers blood pressure.

Garlic’s cancer fighting powers

In fact, studies show that regular consumption of raw garlic decreases the incidence of certain types of cancers.

 This effect seems to depend on the type of cancer being studied.

 For example, researchers at UCLA School of Medicine found that people who consumed diets rich in cruciferous vegetables had lower rates of colon cancer than those whose diets were low in these foods.

 Other research suggests that individuals who regularly consume onions, leeks, scallions, and green peppers tend to develop fewer cases of bladder cancer than those who do not.

Garlic and arthritis

A study published in the journal Arthritis & Rheumatology found that patients suffering from rheumatoid arthritis experienced significant improvements in their symptoms after taking garlic supplements for three months.

 Another study conducted at Harvard Medical School determined that garlic oil helped alleviate joint pain and swelling associated with osteoarthritis.

 Researchers concluded that “the potent anti-inflammatory activity” of garlic probably explains why garlic works well against both inflammatory conditions and autoimmune disorders.

 Another theory about the ability of garlic to fight inflammation involves the production of nitric oxide within cells.

 Nitric oxide activates genes that produce substances designed to kill bacteria, viruses, parasites, and fungi.

 Since most infections trigger inflammation, this mechanism might explain why garlic is useful in treating infections.

Healthy skin

When used topically, garlic promotes healthy cell growth and prevents acne formation.

 It also boosts collagen production in the body while protecting the skin against free radical damage.

 Because garlic contains antioxidant properties, it protects skin tissues from UV light exposure.

 As a result, the skins of women using topical preparations containing garlic consistently showed signs of improved elasticity, firmness, and texture compared to control treatments.

 Garlic ointments have also proven effective in reducing scarring caused by burns, cuts, and scrapes.

 And finally, garlic extracts have been shown to inhibit tumors and other malignant lesions.

What happens if I eat raw garlic?

The following are some ways raw garlic may affect your health:

  • Improves circulation and reduces high blood pressure
  • Reduces risk of heart attack
  • Helps maintain bone density
  • Enhances immune system functioning
  • Increases energy level
  • Promotes weight loss
  • Soothes digestive tract problems such as diarrhea or constipation
  • Prevents bacterial infection
  • Relieves stress and anxiety
  • Boosts mood
  • Treats common cold and flu
  • Maintains dental health
  • Acts as an antiseptic
  • Preventing tooth decay
  • Eliminates flatulence
  • Strengthens hair and nails
  • Lowers triglyceride count
  • Cures earache
  • Fights fungal overgrowth
  • Assists in detoxification process
  • Protects against viral and bacterial infection
  • Suppresses appetite
  • Alleviates asthma
  • Stops bleeding during surgery
  • Increases oxygen supply in lungs
  • Provides relief from insomnia
  • Improves digestion
  • Heals wounds faster
  • Reduces chances of developing diabetes
  • Decreases risks of cardiovascular disease
  • Restores thyroid function
  • Prevents Alzheimer’s disease
  • Rejuvenates brain function
  • Gives protection against urinary tract infection
  • Helps prevent gout
  • Improves kidney function
  • Slows down aging processes
  • Calms irritated bowels
  • Protects against dementia
  • May increase testosterone levels
  • Regulates menstrual cycle
  • Controls seizures

How many garlic cloves per day?

Garlic is a powerful antioxidant.

It has been shown to reduce the risk of cancer by up to 50 percent.

 It also helps lower cholesterol by increasing HDL which carries excess fat away from arteries and carrying it into the liver where it can be processed.

A study conducted on rats showed that garlic extract reduced tumor growth rates by 60 percent when given with radiation therapy.

 Garlic contains allicin.

Drinking one clove of garlic three times daily will help improve memory, boost metabolism, and ward off hypertension.

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Who should avoid eating raw garlic?

Because of its high sulfur content, garlic may cause an allergic reaction for some people.

 If this happens, your skin might become red or swollen after contact with the oil contained within the bulb.

If you have any allergies at all, consult your doctor before adding garlic to your diet.

 You’ll want to know if there are other foods and substances that could trigger such symptoms as well.

Also, pregnant women shouldn’t consume large amounts of garlic because of possible effects on their unborn children.

 Children under two years old should never take more than ½ teaspoon (about 6 grams) of crushed fresh garlic every 24 hours due to potential toxicity issues.

 They should always be supervised while taking garlic supplements.

The following precautions apply to anyone who takes garlic tablets or capsules:

  • Do not use garlic products for longer periods of time than recommended (usually less than 4 weeks).
  • Avoid using garlic powder unless directed by a physician.
  • Don’t exceed 1/8 of the total dosage listed on the label.
  • Take them no sooner than 30 minutes apart.
  • Consult your healthcare provider immediately if you experience nausea, vomiting, diarrhea, abdominal cramping, dizziness, headache, difficulty breathing, unusual bleeding, rash, itching, swelling around mouth, lips or eyes, fever, fatigue, weakness, confusion, hallucinations, convulsions, muscle spasms, seizures, unconsciousness, coma, or sudden death.
  • Excess intake of garlic may lead to loose stools, stomach upset, loss of appetite, weight loss, yellowing of the skin or whites of the eyes, dark-colored urine, or jaundice.
  • Pregnant women should limit consumption of garlic to 200 mg once or twice weekly.
  • Children younger than 2 years should receive no more than 10 milligrams of garlic per kilogram of body weight each week.

Side Effects Of Eating Raw Garlic

When taken properly, garlic doesn’t usually present serious side effects.

 However, excessive doses over prolonged periods of time may result in these negative reactions:

  • Nausea
  • Vomiting
  • Diarrhea
  • Abdominal discomfort
  • Headache
  • Weakness
  • Dizziness
  • Loss of appetite
  • Yellowing of the skin or white of the eye
  • Dark colored urine
  • Jaundice
  • Seizures
  • Unconsciousness
  • Coma
  • Sudden Death

What does garlic cure in the body?

Garlic contains many compounds called organosulfur compounds and one compound known as diallyl disulphide.

 This combination has been proven effective against several types of cancer, including colon, prostate, breast, lung, ovarian, cervical, and gastric cancers.

 In addition to curbing malignant cells, garlic also lowers cholesterol levels, increases blood clotting factors, reduces inflammation, boosts immunity, protects against heart disease, improves digestion, fights infection, and helps prevent diabetes.

It seems like garlic can do anything! But it isn’t just good for your physical health.

 It also makes you feel better mentally.

 Studies indicate that consuming garlic daily can help improve memory, mood, concentration, and attention span.

 There is even evidence suggesting that garlic can boost athletic performance when used regularly during training sessions and competition days.

A study published in the International Journal of Cancer found that men who consumed about 3 teaspoons of chopped garlic daily were 20 percent less likely to develop digestive tract tumors compared to those who didn’t eat garlic.

Another study published in the journal Food & Chemical Toxicology showed that rats fed diets containing up to 40% garlic flour experienced significantly reduced rates of tumor growth.

 The researchers concluded that “[garlic] inhibited the development of mammary adenocarcinomas induced by 7,12 dimethylbenz(α)anthracene [DMBA], and decreased the incidence of pulmonary metastases from DMBA-induced primary mammary carcinoma.”

Although most research suggests that garlic promotes positive health outcomes, caution must still be exercised.

 Some studies report that too much garlic poses risks to adults and children alike.

 For example, excess garlic usage was linked to severe adverse events in infants who had eaten garlic tainted with smallpox virus.

 Similarly, a recent review article states that studies suggest no harmful effects occur when ingesting garlic above recommended dosages, but still recommends individuals follow safe guidelines regarding maximum dose limits and frequency of exposure to different forms of garlic (such as dried versus fresh).

 However, according to the American Academy of Family Physicians, “the majority of scientific literature supports the safety of regular garlic ingestion.

” While the exact mechanism behind the protective effects of garlic remains unclear, scientists believe that the chemical properties of the substance reduce oxidative stress and promote healthy cell function.

What is the side effect of eating raw garlic?

There are two main reasons why some people may not want to consume large quantities of raw garlic: First, garlic might cause gastrointestinal upset or other adverse reactions.

 Second, garlic consumption could increase bad breath.

The first issue – potential negative impact on the gut — is more common than most people realize.

 Many sources claim that garlic causes gas, bloating, discomfort, nausea, cramps, diarrhea, constipation, indigestion, vomiting, reflux, and heartburn.

 However, these claims aren’t backed up by solid medical evidence.

 Instead, there is only anecdotal evidence indicating that garlic can worsen symptoms associated with irritable bowel syndrome (IBS), celiac disease, Crohn’s disease, ulcerative colitis (UC), nonalcoholic fatty liver disease (NAFLD), and lactose intolerance.

 A few studies show that garlic may actually alleviate IBS-related pain and discomfort due to its ability to stimulate intestinal motility and relieve spasms in the intestines.

 Additionally, garlic appears to lower serum triglycerides in patients with NAFLD and UC.

 However, this finding requires further clinical evaluation before definitive conclusions can be drawn.

Second, the idea that garlic causes bad breath is somewhat widespread among laypeople, though this notion lacks any supporting evidence.

 According to WebMD, “most experts don’t think garlic will make bad breath linger longer because.

 bacteria break down the smellier components of garlic faster than it breaks down dead skin cells.

” Furthermore, the National Institutes of Health reports that “there is little evidence that garlic products such as tablets or capsules would provide benefits over plain garlic.”

In short, if you suffer from digestive problems, then you should probably steer clear of raw garlic until you consult with your physician.

Why do people chew raw garlic?

Many people choose to chew fresh garlic cloves daily for health purposes.

 Some even believe that chewing raw garlic helps to ward off cancer.

 But is there any truth behind these beliefs? Or is it just another example of pseudoscience? For answers we turn to science.

Garlic has been used throughout history to treat numerous illnesses.

 In fact, according to The History Channel, ancient Egyptians believed garlic was an effective medicine against illness and death! Today, the practice of consuming garlic still persists in many cultures around the world.

 Garlic is eaten regularly in Asian countries like China and Japan, while South American nations incorporate it into their cuisine.

 It’s commonly added to soups and stews, mixed with rice, spread onto bread, and cooked with meat.

 Chewing garlic cloves is typically done after meals or at night when digestion slows down.

 As mentioned earlier, eating raw garlic may lead to gastrointestinal issues; thus, chewed garlic provides all of the necessary nutrients without causing harm.

While no conclusive scientific evidence exists linking garlic intake to improved human health, several possible explanations exist.

 One explanation involves the enzyme Allinase which converts -SH groups present in sulfur compounds found in garlic to sulfoxide and mercaptan derivatives.

 These chemicals have antioxidant properties that protect cells against oxidative damage caused by free radicals.

 Another theory suggests that the volatile oil content of garlic inhibits the growth of certain types of bacteria, thereby decreasing bacterial load within the body.

 And finally, garlic contains organosulfur compounds called thiosulphinates that kill harmful microbes.

 Although research indicates that garlic does possess antimicrobial activity, garlic supplements cannot replace antibiotic therapy during infection treatment.

Can You Eat Raw Garlic? 11

What happens if I eat a clove of garlic everyday?

Ingesting one-quarter cup (about 40 grams) of chopped raw garlic every day should be considered safe as long as your diet includes other healthy foods.

 However, some individuals experience mild symptoms such as mouth ulcers, diarrhea, nausea, vomiting, abdominal cramps, headaches, dizziness, and heartburn following ingestion of large quantities of this foodstuff.

 Additionally, if you’re taking medication, consult your physician before adding any new dietary supplement.

It’s important to note that not everyone experiences adverse effects from ingesting large doses of garlic.

 Some people who consume garlic report feeling better than they did prior to starting the regimen.

 Others claim that garlic improves overall well being through its potent antibacterial properties.

 If you decide to add this nutrient rich superfood to your routine, remember to keep track of how much you are actually ingesting so you don’t inadvertently exceed recommended dosages.

The bottom line is that although garlic may improve your health, too much is never good.

 Keep in mind that excessive consumption of garlic can result in unpleasant side effects.

 So why would anyone want to do something that could potentially make them sicker? Here are several reasons why people continue to chew garlic.

  • “I’m trying to get rid of my bad breath.
  • ” —Chew 1/4 cup (30g) of crushed garlic once per week at bedtime.
  • “I’ve heard that it works really well.
  • ” —Chew 3 tablespoons (40 g) each morning and evening.
  • “My doctor told me to try it.
  • ” —Eat 2 cups of raw garlic per day.
  • “I read about it online.
  • “— Eat 5 – 10 cloves of raw garlic per day.

How to store garlic safely

If you plan on storing raw garlic, then here’s what you need to know.

 First, remove the green leaves and dry out the bulb completely.

 Wrap the whole head tightly in aluminum foil and place it in the freezer until solid.

 Then transfer the frozen bulbs to an airtight container where they will stay fresh indefinitely.

 To use, simply peel away the paper skin and chop up the cloves.

 Store leftover pieces in the refrigerator for up to two weeks.

You can also freeze garlic cloves individually wrapped in plastic wrap.

 Simply put a piece of parchment paper between each layer of cloves and stick them in the freezer overnight.

 Once defrosted, the cloves become soft enough to squeeze apart easily.

 This process results in smaller chunks of garlic that are easier to digest.

What happens if you eat raw garlic everyday?

Although there isn’t yet sufficient research regarding whether or not daily consumption of raw garlic has positive health outcomes, many people swear by the power of this nutrient-rich plant.

 The jury is still out with regards to the safety concerns surrounding consuming garlic, however, most experts agree that moderate amounts aren’t harmful.

There’s been speculation that certain strains of bacteria found within cooked garlic possess anti-cancer properties.

 Researchers believe these beneficial microbes might help prevent cancer cells from growing and spreading throughout the body.

 There is evidence suggesting that people who regularly consume raw garlic exhibit significantly lower rates of cancer compared to those who do not.

 One study conducted at Harvard University demonstrated that women who consumed large amounts of raw garlic were less likely to develop breast tumors than those who didn’t consume this antioxidant rich vegetable (2).

 In addition, another study showed that mice fed a high fat diet supplemented with raw garlic had a reduced risk of developing colon cancer (3).

 Other studies suggest that garlic may protect against cardiovascular disease due to its ability to reduce cholesterol levels ( 4 ), decrease blood pressure (5), and inhibit platelet aggregation ( 6).

 While additional research needs to take place before we reach definitive conclusions, early findings indicate that garlic probably won’t kill you but instead provides numerous health benefits when eaten moderately over time.

One caveat worth considering is that garlic contains allicin which breaks down into sulfur compounds during digestion.

 These sulfur containing molecules are responsible for garlic’s characteristic odor and pungent flavor.

 As mentioned earlier, excess exposure to garlic can cause undesirable reactions including gastrointestinal problems, headache, and allergic reaction.

 Therefore, it’s best to avoid cooking garlic since the breakdown products remain intact even after boiling.

Garlic 101

Here is everything you need to know about garlic: What is it made of?, Where does it come from?, Is it edible?, Who eats it?, and When should you eat it? Let us start off with the basics! Garlic consists primarily of water, carbohydrates, protein, vitamins A, C, E, B1, B2, B3, niacin, biotin, calcium, phosphorus, iron, magnesium, potassium, zinc, copper, selenium, manganese, vitamin D, folic acid, pantothenic acid, riboflavin, thiamine, choline, folate, iodine, sodium, chloride, phosphorous, and fluoride.

What is the 10 minute garlic rule?

The “10 Minute Rule” refers to the belief that eating raw garlic on an empty stomach causes toxic effects in your system because the body doesn’t have enough enzymes present to break down the complex chemical structure of this powerful food.

 This theory comes from the observation that garlic is often used as a remedy for upset tummies and indigestion.

 However, studies show that the majority of people don’t experience any negative health consequences following ingestion of raw garlic (7).

 It seems like everyone has their own opinion on what constitutes “too much” of something good for us so let’s see how other cultures handle garlic…

  • “In China, where garlic was traditionally considered poisonous, children would be given small quantities every morning until they vomited.” – Michael Pollan
  • “It takes between one and two hours for the full effect of raw garlic to kick in.
  •  For me personally, I feel better after five minutes!” – Gary Yourofsky
  • “I just ate some fresh garlic last night and woke up feeling great today! But my wife thought she saw me make a run for the bathroom around midnight.” – Matt Groening
  • “If you’ve ever read anything by Upton Sinclair, he believed that garlic could cure almost anything.Except himself.” – Paul Fussell
Can You Eat Raw Garlic? 11

Roasted Garlic

Garlic is a popular ingredient in many dishes due to its aromatic flavor and numerous health benefits.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Garlic
Servings: 2
Calories: 2kcal


  • 1 whole heads garlic
  • Extra virgin olive oil


  • A toaster oven works well for this. Preheat your oven to 400°F (205° C).
  • The entire garlic bulb should be peeled and its papery outer layers discarded.
  • Maintain the garlic cloves’ separate skins in tact.
  • Cut the tops of the cloves by 1/4 to 1/2 inch with a sharp knife.
  • This reveals the individual garlic cloves.
  • Place garlic in a muffin pan or baking dish:
  • Put the cut-side-up garlic heads in a baking dish.
  • Olive oil should be drizzled over each exposed head of garlic. Use your fingers to rub the olive oil into all the cut, exposed garlic cloves.
  • Wrap the lightbulb in aluminum foil.
  • Bake the cloves for 30 to 40 minutes at 400°F (205°C), or until they are tender to the touch and have a light brown color.
  • Let the garlic to come down to a safe temperature before touching it. Cut each clove’s skin slightly all around with a tiny knife. The roasted garlic cloves should be pulled or squeezed out of their skins using a cocktail fork or your fingers.



Calories: 2kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 6mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.03mg
Tried this recipe?Let us know how it was!
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