The amino acids, lipids, starch and saccharides contained in garlic are converted to acrylamide when fried. The International Center for Research on Cancer, classifies this organic compound as a possible carcinogenic substance that consequently is capable of contributing to the development of malignant tumors.
Although the allicin contained in fresh garlic has many healthy properties, its abusive consumption can cause damage to health, such as irritation and discomfort in the stomach.
People who suffer from gastrointestinal diseases are the ones who should use it carefully when cooking. To avoid adverse effects, it is advisable to eat between one or two cloves of garlic a day and no more, says scientist Ellen Tattelman, from the Albert Einstein School of Medicine at Yeshiva University in the United States.