Garlic contains an amino acid named allicin. When garlic is crushed or chopped the alliin reacts with an enzyme turning it into allicin. Allicin is an antibiotic and anti-fungal compound. Allicin is only present and active when fresh garlic is chopped or cut. Allicin loses its medicinal properties when it is cooked. Allicin is also the compound within garlic that can cause allergic reactions. Also, allicin can exacerbate other illnesses, such as asthma.
You may suffer from flatulence if you are allergic to garlic. It is very sulphuric in nature and can easily contain botulism, making your stomach and gastrointestinal tract react negatively.
An upset stomach, bloating or stomach pain are common symptoms in people who have an allergy to garlic. Too much raw garlic can reportedly damage your digestive tract.
Nasal irritation and a runny nose may be experienced if you are allergic to garlic. This is usually due to breathing in micro-particles of allicin.
The active ingredient allicin in chopped raw garlic can cause a rash to appear on your skin or in your mouth if you have a garlic allergy.
You may suffer from heartburn if you are allergic to or intolerant of garlic.
If you have an allergy to garlic, you may experience blisters from contact with cut fresh garlic as the allicin compound is a common skin irritant if left on the skin for a prolonged time, or skin contact is made frequently.
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