Never ignore this if you eat garlic. The worst mistakes when consuming garlic

Always chop, crush, or grate garlic and then let it sit for 3–5 minutes before using. This activates the enzymes that trigger allicin formation.

2. Overheating garlic

Allicin is sensitive to heat and can break down at temperatures above 60°C (140°F). Overcooking destroys many of garlic’s valuable nutrients.

How to avoid this:

Add garlic toward the end of cooking or sauté it gently over low heat for no more than 2–3 minutes. For maximum benefits, try adding raw, freshly chopped garlic after cooking.

3. Eating raw garlic on an empty stomach without testing your tolerance

While some people digest raw garlic just fine, others may experience irritation, heartburn, or stomach cramps if eaten alone.

What to do: