...4) As with all antimicrobial agents there is the risk of resistance. Garlic isn’t magic. Its benefits would abide by the same evolutionary rules as all other antimicrobials. It is possible and very likely that people who consume certain garlic products regularly in an effort to “improve health” may induce resistance to these agents among the organisms of their microbiome. As is common, these organisms may then pass that resistance on to pathogenic organisms making them harder to treat and even more dangerous.
I was wondering whether it may be a bad idea to regularly use diced and crushed garlic as a seasoning, as the dicing and crushing purportedly produces allicin.
I do not use garlic for medicinal reasons, but I do consume it on occasion. I am fine with cooking it whole, if dicing and crushing might contribute to unforeseen antimicrobial problems.