Garlic and its close relatives such as onion, leek, or chives, contain substances that may have some beneficial properties against cancer according to laboratory tests, but their effect on humans has not yet been confirmed.
Garlic is a common ingredient in our culinary culture, commonly consumed and fully recommended as part of a balanced diet. The World Health Organisation (WHO) recommends a consumption of fresh garlic for adults of 2-5 grams/day (1 or 2 cloves of garlic) for its beneficial properties on the vascular system.
Excessive consumption may cause side effects such as bad breath, strong body odours, heartburn, nausea, or vomiting. Similarly, high amounts or extracts should be avoided before and after any surgery, as they may increase the risk of bleeding.
Therefore, its consumption is optional and always used as an ingredient in the kitchen.