Garlic is a powerhouse of health benefits, known for its anti-inflammatory, antibacterial, and heart-supporting properties. It’s been used for centuries as a natural remedy to boost immunity, lower blood pressure, and even fight infections. But while garlic is incredibly beneficial, many people unknowingly reduce its effectiveness by making a few common mistakes in how they prepare or consume it.

One of the biggest mistakes is cooking garlic too long or at high temperatures. Overheating garlic destroys allicin, the main active compound responsible for many of its health benefits. For maximum potency, it’s best to chop or crush garlic and let it sit for 10 minutes before adding it to your dish. This waiting period activates the enzymes that produce allicin, allowing you to get the most out of each clove.

Another mistake is relying solely on garlic supplements. While supplements can be helpful, they’re not always a reliable replacement for fresh garlic. Many processed garlic products lack the full spectrum of nutrients and may not contain active allicin. Eating fresh garlic — raw or lightly cooked — is the best way to reap its full health benefits.

Lastly, some people eat too much raw garlic at once, which can cause digestive issues. Moderation is key. Consuming one to two cloves a day is generally safe for most people. If you’re on certain medications, especially blood thinners, consult with your doctor first. By avoiding these common mistakes, you can make sure garlic works for your health, not against it.