Garlic may be eaten raw. However, most fear of the permeation of the unpleasant odor on their breath and in perspiration, and is usually eaten in small quantities or mixed with other foods to diffuse the odor. Uncooked garlic is not completely harmless. When eaten in large quantities, it may cause anemia as well as various gastric problems. Some may suffer burns in the mouth, throat, esophagus, or stomach.
Herbalist consider garlic to be a first-rate digestive tonic.
For those not highly sensitive to garlic, parsley is recommended by herbalist to attempt to neutralize the offensive garlic order. However, persons highly sensitive or allergic to the herb will develop a contact dermatitis, with redness and itching of the skin. Garlic is well known to be one of the best plant sources of sulfur. These sulfur-containing compounds are the active compounds responsible for the medical results. In 1858, Louis Pasteur documented that garlic kills bacteria.