Garlic is often praised as a natural superfood—boosting immunity, reducing blood pressure, and even fighting inflammation. It’s a staple in kitchens and traditional medicine alike. But while garlic has powerful health benefits, it’s not for everyone. In fact, for some people, it can act more like poison than medicine.

Health experts warn that certain individuals should avoid garlic completely, as it may worsen existing conditions or trigger dangerous side effects.

Here are the four groups that should be especially cautious:

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1. People with Liver Disorders

Garlic contains sulfur compounds that stimulate liver enzymes—generally a good thing. But in people with existing liver issues (such as hepatitis, cirrhosis, or fatty liver disease), these compounds may cause irritation and add extra stress to an already weakened organ.

Why it's dangerous: Overconsumption can lead to liver inflammation or interfere with medications used to treat liver disease.

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2. Individuals with Low Blood Pressure

Garlic is well-known for lowering blood pressure naturally. However, for those who already suffer from hypotension (chronic low blood pressure), eating garlic regularly can make symptoms worse—leading to dizziness, fatigue, or even fainting.

Caution: Combining garlic with blood pressure medication can lead to dangerous drops in blood pressure.

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3. People Before or After Surgery

Garlic has natural blood-thinning properties, which can increase the risk of bleeding during or after surgery. Most doctors recommend stopping garlic consumption at least 1–2 weeks before any surgical procedure.

Potential risk: Excessive bleeding, slower healing, and complications with anesthesia or medication.

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4. Individuals with Gastrointestinal Issues

Raw garlic can be harsh on the digestive system. For people with stomach ulcers, acid reflux, or irritable bowel syndrome (IBS), garlic may cause bloating, cramps, and a burning sensation.

Bottom line: Garlic can irritate the lining of the stomach and worsen symptoms in people with sensitive digestion.