When garlic cells are ruptured by cutting or pressing, they release an enymze called allinase. This enzyme chemically changes the inherent alliin to allicin, a sulphur containing molecule resulting in that heady, pungent garlic smell which is a mainstay in kitchens around the world. These sulphur molecules are absorbed into the blood streams and lungs escaping through exhaled air and perspiration. Thus the garlic breath. And in some people who consume massive quantitaties, a noticeable garlicky bodily odour can result. If you are a garlic-lover, it is wise to surround yourself with others who enjoy garlic or try munching on parsely to rid yourself of garlic breath.
it is much easier to get the smell of garlic off your hands than it is to get rid of garlic breath. To rid your hands of the smell after peeling or chopping garlic, simply wash your hands and then rub your hands clean on a chrome faucet. It works like magic.1.2.7 CAUTIONS
Cases of botulism have been caused by consuming garlic - in - oil preparations. It is important to add acid when creating these mixtures and keep them refrigerated to retard bacterial growth.
Whilst culinary quantities are considered safe during pregnancy and breastfeeding, extremely large quantities of garlic and garlic supplements have been linked with a raised risk of bleeding. Some breast feeding mothers have found their babies slow to feed and have noted a garlic odour coming from their baby when they have consumed garlic.
There have been several reports of serious burns resulting from garlic being applied topically for various purposes including naturopathic uses as an acne treatment. On the basis of numerous reports of such burns including burns to children, topical use of raw garlic as well as insertion of raw garlic into the body cavities is strongly discouraged and could lead to serious injury. In particular, topical application of garlic to young children is extremely risky.
The side effects of long-term garlic supplementation, if any exists, are largely unknown and no approved study has been performed. However, garlic has been consumed for several thousand years without any adverse long-term effects, suggesting that modest quantities of garlic pose, at worst, minimal risks to normal individuals.