Pickled garlic, like all pickled foods, contains carcinogens, such as nitrosamines, which can cause cancer if consumed in large quantities over a long period of time. Raw garlic, when in the air, is oxidized to produce allicin, which is effective in sterilization, cancer prevention and cleaning of vascular deposits, and is good for preventing cancer and cardiovascular diseases when consumed in small amounts. Pickled garlic should be consumed in small amounts and not for long periods of time to avoid health hazards. Regular consumption of raw garlic has the effect of improving the body’s immunity and reducing colds. It is recommended not to eat more than one clove of raw garlic per day, as it can easily stimulate the intestines and affect the digestive function if eaten in excess.