Some times things that may benefits one may not benefit another.
If you don't remember my blog "dangers to know about honey", garlic and honey have one of the same dangers. Botulism can occur if raw garlic is stored in oil at room temperature or even for too long in the refrigerator.
Garlic needs to be stored in a cool place away from direct sunlight. It needs to breathe and have air circulation, which will extend it's shelf life.
Try using a garlic keeper. It's a small garlic pot which is designed to stay cool and has holes in the container that allows air to circulate. They can range anywhere from $3- $15 depending on style and size.
There are some people that may be allergic to garlic. If you experience any heartburn, flatulence type of activity after you consume garlic, consult with a qualified allergy physician.
Another danger to be cautious about is garlic can interfere with some anti-coagulants used in surgery as well as certain types of medication that's used to treat HIV/AIDS.
If too much garlic is consumed it may cause irritation or even damage the digestive tract. Please don't over due it. Yes, there are many benefits but use your discretion when you consume garlic.
Keep raw crushed garlic away from people with sensitive skin. Garlic contains a chemical called Allicin that is an organosulfur compound can lead to skin irritation, reddening, soreness and can even burn someone!
If you know of any dangers that I did not mention here, please add any other health risks that you may know about. xxx