What Is Garlic Burn And What Is The Best Garlic Burn Treatment? – MyCocoSoul

What Is Garlic Burn And What Is The Best Garlic Burn Treatment?

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October 20, 2022 Twinkle Bhatia

• Symptoms of garlic burn and garlic allergies
• How to heal the pink exposed skin due to garlic burns?
• The Bottom Line/Summary
• FAQs

Western nations have realised the potential of natural remedies for skin and understood its benefits, too. Creams and pastes are the favoured types of naturopathic medicines – one of which is ‘squashed garlic’. Garlic has been utilised for quite a long time as a natural remedy in a few sections of the body. It has likewise been utilised in numerous different areas of medication.

However, before jumping on  the bandwagon and making use of garlic treatment for various reasons, you must know the pros and cons! One of the most normally revealed results of applying garlic is burns. Garlic paste or raw garlic contain sulfenic acid which on breaking down, turns into a strong chemical called Allicin. This chemical seeps into the body and on reaching a certain level, turns into a chemical garlic burn on skin.

If you have sensitive skin, garlic or garlic paste on your body may not be a very good idea. 

Symptoms Of Garlic Burn And Garlic Allergies

While some normal symptoms of garlic burn on skin or face can be redness and skin inflammation, there are different reactions it can have on your body! 

• Hives, itching problems, or redness of the skin
• Shivering or tingling of the mouth
• Inflammation around the mouth, tongue, face, or throat
• Hypersensitivity
• Quick heartbeat
• Stomach torment

Likewise, with any sensitivities, side effects of garlic sensitivities can vary from one individual to another. They normally show a couple of moments to two or three hours after you apply garlic.

How To Heal The Exposed Skin Due To Garlic Burns?

If you are suffering from a garlic burn skin, it is essential to treat it at the earliest to ensure that you don’t have to go through permanent discoloration. Here are a few tips that will help you with garlic burn skin treatment and what helps garlic burn on skin:

• Cleanse your entire face properly. Be sure to use a gentle cleanser that won’t add up to your garlic burn and will simply help you purify any garlic remnants on the surface of your skin. We recommend you to try the Coco Soul Revitalising Face Cleanser that’s toxin-free and gentle. It won’t irritate your skin and will cleanse the garlic juice in a single wash.

• Make sure to stay away from applying cosmetic products on the affected area to avoid further problems. 
• For a natural remedy, mix multani mitti with some amount of water to form a paste. Move on to applying this organic yet effective paste on your skin. Let it dry before you rinse it off with lukewarm water. This concoction will absorb the excess garlic juice from the surface of your skin and within your pores.
• You can place a cotton pad in full-fat milk and let it absorb the milk. Once it is completely soaked, put the cotton pad on the burnt area for atleast 20 minutes. Wondering how that helps? Milk contains fats that are essential to fight the acidic effects of garlic and thereby, speeds up healing.
• Take small pieces of cucumber and carrot and blend them to create a paste. Strain that blended paste to separate the juice. Apply the paste on your face for about 30 minutes before washing it with cold water. The ingredients in this blend help rejuvenate your skin and reduce injury. If you leave it overnight, it will reduce skin inflammation, too. 

However, these natural garlic burn remedies may take at least 1 week to showcase results. If you feel that the burn is a lot, we recommend you to visit the doctor. Along with the above homemade remedies, apply sunscreen lotion at least twice a day and use a gentle cleanser that suits your skin type. Do not use hot water to clean the affected area. Use only water at room temperature or slightly cold water. Most importantly, do not pick burnt skin.

The Bottom Line/Summary

Counsel a doctor in case your garlic burn treatment isn’t helping and there’s extreme pain or burning sensation. In case your garlic burn is red in colour, it heals automatically in about fourteen days without leaving behind a scar.

Frequently Asked Questions About Garlic Burns On Skin

1. Can garlic cure burns?
   

   Garlic is used in some parts of the country to cure burns. However, it may not be suitable for all skin types to use as it leads to garlic burns and other irritations for skin.  

2. How do you get garlic burns?
   

   Garlic’s vital substance specialist, diallyl disulfide, can bother the skin, causing a consumption, or cause unfavourably susceptible contact dermatitis, causing a rash or garlic burn on face or skin.

3. Can garlic cause blisters on the skin?
   

   Yes, garlic can cause burns and blisters on the skin especially to the ones with sensitive skin types.

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Case report of oral mucosa garlic burn during COVID‐19 pandemic outbreak and role of teledentistry to manage oral health in an older adult woman

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• Wiley – PMC COVID-19 Collection
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Spec Care Dentist. 2021 Sep-Oct; 41(5): 639–643.

Published online 2021 May 24. doi: 10.1111/scd.12605

,
¹
,
¹
,
²
,
³
and
⁴

Author information Article notes Copyright and License information Disclaimer

Background

The COVID‐19 global pandemic and the uncertainty of an effective treatment protocol have resulted in fear and anxiety, which have increased the search for natural products to prevent the disease and to manage the symptoms.

Aims

To discuss the negative effects of garlic used as a preventive measure against the novel coronavirus.

Methods and results

This study reports a case of oral mucosa burn on the dorsal surface of the tongue in a 72‐year‐old woman. The patient was using raw garlic daily during the pandemic to improve her immunological system. She scheduled a dental appointment and was assessed by teledentistry due to the pandemic, in which a detailed anamnesis was carried out. The burned area and ulceration were identified by video call and photographs. The patient was instructed to cease the habit immediately and change to a soft and non‐acid/spicy/hot diet, which resulted in a great recovery 2 days later. She was monitored for 2 weeks until her tongue was completely healed.

Conclusion

This case highlights the consequences of inappropriate use of natural product and how self‐treatment could negatively influence oral health. Additionally, it shows the importance of teledentistry for oral diagnosis and treatment during a pandemic.

Keywords: COVID‐19, garlic burn, oral mucosa burn, self‐treatment, teledentistry

The COVID‐19 global pandemic has led to self‐treatment and inappropriate use of medicines in seeking prevention and treatment against the novel coronavirus. Therefore, improving the immunological system (a protective factor against infectious agents) by using natural products has been suggested for preventing and managing the infection.
¹ The anti‐inflammatory, antiviral, antioxidant, immunomodulatory, and antifibrotic properties of products such as lemon, onion, turmeric, and garlic have already been associated to health benefits and described as supporting in the prevention of several pathologies.
¹

Garlic (Allium sativum) has been widely used in alternative medicine also due to its antimicrobial, hypolipidemic, and antifungal activities, with therapeutic action for cardiovascular diseases, cancer, diabetes, and hypertension.
²,
³,
⁴,
⁵ There are no studies that have evaluated garlic’s effectiveness against COVID‐19. However, because it contains all of these properties, it has been suggested as a preventive strategy to complications caused by coronavirus infection, preventing it from spreading throughout the body and containing its negative effects.
⁶ Despite the benefits, garlic can be associated with adverse effects and health risks if used incorrectly, such as burning on the skin and oral mucosa.
⁴,
⁷,
⁸,
⁹,
¹⁰ Topical use of crushed garlic to relieve dental pain has already been reported in the literature causing negative effects to the patient.
⁴,
¹¹ Some factors seem to be related to the appearance and severity of the negative effects, which highlights the importance of following the recommendations of a professional, avoiding self‐treatment and adverse reactions.

This article aimed to report an unusual case of oral mucosa chemical burn on the dorsal surface of the tongue caused by the daily use of raw garlic for preventing COVID‐19 and highlights the importance of teledentistry on diagnosis and management of the patient.

A 72‐year‐old female patient sought dental care during the COVID‐19 pandemic. She was complaining of great discomfort and pain in her mouth, especially on the top of her tongue, during meals and when she performed her oral hygiene routine.

Following the Health Surveillance Agency’s recommendations for procedures during COVID‐19 in Brazil, it was decided to examine the patient by teledentistry, which could be an effective way to assess the patient and address the problem safely. During the remote consultation (via WhatsApp video call), the patient displayed good general health with use of some medicines (antihypertensives), which gave her confidence to resume her normal routine including social and physical activities. However, she had started to use raw garlic as a preventive measure for COVID‐19 to improve her general health, as recommended by a close friend. The prescription was to chew a clove of raw garlic every day, before lunch, to improve her immunological system, and she had been following this routine for 2 months.

She initially noticed no great impairment, but the symptoms gradually increased in the week before the teleconsultation, particularly during the last 3 days with a burning sensation and pain when she was chewing the garlic. She also noticed that the fissures she had on her tongue had increased in size.

During the teleconsultation, we asked the patient to show her tongue to the camera, take photographs and immediately send them by the app. As the patient lives alone, nobody could help her to manage the camera properly and take a high‐quality clinical photo. However, we could immediately identify a whitish area on the dorsal surface of the tongue. The burned extension and ulceration were accompanied by bacterial plaque and deep fissures. The patient was concerned about the fissured aspect of her tongue, and insisted it had become deeper after taking the raw garlic dose (Figure ).

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Timeline of the case report. (A) Clinical aspect of the tongue on Day 1: burned area on the dorsal surface, ulceration, and fissures increased in size. (B) Clinical aspect of the tongue on Day 3: partial healing of the mucosa after ceasing the habit. (C) Clinical aspect of the tongue on Day 7: presence of small area of inflammation. (D) Clinical aspect of the tongue on Day 14: complete healing of the dorsal surface

We instructed the patient to stop consuming raw garlic immediately and to try to maintain her oral hygiene habits with an appropriate tongue cleaner (Bitufo, Brazil). Additionally, we recommended she adopt an adequate soft diet with no acid, pepper, or hot food/drinks. We also advised her to use analgesics to manage discomfort and pain. The patient reported a significant reduction in the symptoms 2 days later, but we could not verify the complete healing of the mucosa at that time (Figure ). As a result of ceasing the habit, the burned area healed completely within 5 days and the patient stopped complaining about the pain, itching, and burning sensation.

At the follow‐up appointment 1 week later, the patient reported a total absence of symptoms and assured she was only using garlic in food preparation. By analyzing the image, we could identify a better aspect of the tongue but with an inflammation area probably resulting from food lodged in the deep fissures (Figure ). We also educated her on adequate oral hygiene habits focusing on the dorsal surface of her tongue and recommended one further follow‐up consultation.

In a new assessment 7 days later, we could verify complete healing of the mucosa, and the patient reported no more complaints regarding her tongue (Figure ). She was instructed to maintain her oral hygiene routine, especially for her tongue, and to avoid high consumption of acidic and spicy food/drinks. The patient was followed‐up for 1 month by messages and video calls with no more symptoms.

The use of natural products for preventing and treating systemic and oral health diseases as an integrative and complementary health practice has been widely disseminated in the literature, including in toothache relief episodes.
¹² Garlic has been used to reduce the risk of diabetes, hypertension, atherosclerosis, hyperlipidemia, and consequently cardiovascular diseases.
³ However, its impact on preventing colds, cardiovascular disease, and cancer, for example, in terms of clinically relevant and patient‐oriented outcomes, still needs more robust scientific evidence through clinical trials with good methodological quality.
¹³,
¹⁴,
¹⁵

The search for natural medicine to improve immunity and to prevent the novel coronavirus has increased considerably because of fear and stress instilled in the population.
¹⁶ Donma and Donma (2020)
⁶ suggested the positive effect of garlic on the immunological system (by increasing of CD4⁺ and CD8⁺ cells and stimulation of NK cells) and on the adverse effects of COVID‐19 related to reducing leptin, which promotes a reduction in appetite. Thota et al. (2020)
¹ also suggested the effectiveness of garlic in respiratory diseases, pulmonary fibrosis, intra‐alveolar edema and sepsis, all symptoms associated to coronavirus infection. In a molecular study, garlic’s antiviral effect was attributed to inhibition of ACE2 protein (receptor for the virus in the host). The compounds present in the garlic essential oil were able to inhibit this receptor, in addition to preventing the maturation and spread of the virus resulting from the attack on the viral protein PDB6LU7.
⁵ These therapeutic properties are found in essential oil and other formulations presented as capsules, tablets, and extracts in properly prescribed doses and duration by a professional.
¹⁷ Although some studies have suggested the hypothesis of the biological plausibility of garlic in improving immunological response, further studies are needed to prove its effectiveness in preventing COVID‐19.

Unfortunately, most patients use natural products in their naturopathic form resulting from popular belief, which can reflect in adverse health effects.
¹⁸ Garlic’s organosulfur compounds can provoke allergic reactions such as contact dermatitis, causing edema, erythema, and hives resulting from ingestion and topical application.
¹⁸ Topical use of garlic in its natural form has also been related to skin and mucosa burns, depending on the presentation, contact area, and exposure duration,
¹⁹ as already described in the literature. Crushed and sliced raw garlic has resulted in abdominal and plantar burns, with bullous and erythematous lesions, when used to treat abdominal discomfort and a plantar wart,
⁷ to control fever episodes
²⁰ and fungal nail infection.
¹⁰ Raw crushed and poultice garlic has been associated to skin burning when used for toothache relief
¹¹ and trigeminal neuralgia treatment.
⁹ Vargo et al. (2017)
⁴ also reported a case of oral mucosa chemical burn from using raw crushed garlic to relieve dental pain. Additionally, the authors reviewed the literature on chemical burns caused by inappropriate self‐treatment, its consequences, and highlighted the importance of a detailed clinical history for diagnosis. In our case report, burning on the dorsal surface of the tongue also resulted from inappropriate garlic use in its natural form, which highlights the negative effects of this product if used incorrectly.

The support and monitoring of our patient during the COVID‐19 outbreak, including initial and follow‐up consultations until complete resolution of the case, were made possible by using teledentistry, helping a patient who belonged to the at‐risk group. Elective dental consultations were suspended during the pandemic, and only emergency care was permitted. Therefore, teledentistry has proven to be a promising tool in health care, as the patient could be rapidly evaluated by the professional immediately and in the follow‐ups.
²¹ The effectiveness and good acceptance of teledentistry have already been analyzed; however, further studies focusing on the cost‐effectiveness and long‐term use are needed to definitively incorporate it into clinical dental practice.
²²

In conclusion, despite the great acceptance of the natural products in daily clinical practice due to their therapeutic use, they can negatively impact individual’s health. Therefore, self‐treatment must not be encouraged, as it can result in adverse effects and medicine interactions. In this case, the patient had used a natural product which, although used daily for food preparation, caused significant damage to her oral health. Thus, professionals should warn patients about the potential risks arising from inappropriate use of natural products in their fresh form, especially in this period of fear, uncertainty, and stress that the global population has been facing. The maxim “primum non nocere” must always be remembered by health professionals and frequently transmitted to the population.

The authors declare that there is no conflict of interest.

The patient has signed the consent form for publishing this case report. The research protocol was approved by the University Ethics Committee in compliance with federal regulations and the Declaration of Helsinki, and was registered in a national system for research in humans (CAAE ‐ 42728321.0.0000.5188).

Muniz IAF, Campos DeS, Shinkai RSA, Trindade TG, Cosme‐Trindade DC. Case report of oral mucosa garlic burn during COVID‐19 pandemic outbreak and role of teledentistry to manage oral health in an older adult woman. Spec Care Dentist. 2021;41:639–643. 10.1111/scd.12605
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Articles from Special Care in Dentistry are provided here courtesy of Wiley-Blackwell

Nutritionist told what will happen to the body if garlic is eaten often will happen to the body if you often eat garlic intestinal tract and … RIA Novosti Sport, 06/15/2020

2020-06-15T14:05

2020-06-15T14:05

2020-06-15T14:05

healthy

food

9 0002 health

garlic

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MOSCOW, June 15 – RIA Novosti. The use of garlic in moderation has a positive effect on the cardiovascular system, normalizes the functioning of the gastrointestinal tract and strengthens the immune system, said dietitian Svetlana Fus. She notes that garlic contains many useful components. One of them is allicin, a sulfur-containing organic compound that is released during the mechanical breakdown of garlic cells and has a bactericidal and fungicidal (antifungal) effect. Raw and cooked garlic have different benefits. Heat treatment reduces its useful properties. Time is everything here: the longer the garlic is exposed to heat, the more active substances are destroyed. Therefore, fresh garlic is useful, allicin is found only in it, ”the nutritionist writes on her Instagram. However, raw garlic can lose most of the nutrients “when interacting with oxygen,” says Svetlana Fus. To save them, it is recommended to crush or cut the garlic just before eating the dish. To improve the functioning of the intestines and the cardiovascular system, you need to eat up to 15 grams of garlic per day. However, not everyone can get carried away with this useful product. “Essential oils and garlic allicin irritate the mucous membranes of the gastrointestinal tract, bile and urinary tract,” explains the nutritionist. “If you eat garlic in large quantities, you can cause an exacerbation of chronic diseases of these organs. In addition, not everyone likes it because of the pungent smell.”

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7 495 645- Russia Today 61 MOSCOW, June 15 – RIA News. The use of garlic in moderation has a positive effect on the cardiovascular system, normalizes the functioning of the gastrointestinal tract and strengthens the immune system, said dietitian Svetlana Fus.

She notes that garlic contains many useful components. One of them is allicin, a sulfur-containing organic compound that is released during the mechanical destruction of garlic cells and has a bactericidal and fungicidal (antifungal) effect.

«

“Raw and cooked garlic have different benefits. Heat treatment reduces its useful properties. Timing is everything here: the longer garlic is exposed to heat, the more active substances are destroyed. Therefore, fresh garlic is useful, allicin is contained only in it” , — the nutritionist writes on his Instagram.

Is microwaved food harmful? Opinion of a nutritionist

June 15, 2020, 10:45

However, raw garlic can lose most of its nutrients “when interacting with oxygen,” says Svetlana Fus. To preserve them, it is recommended to crush or cut the garlic just before eating the dish.

To improve the functioning of the intestines and the cardiovascular system, you need to eat up to 15 grams of garlic per day. However, not everyone can get involved in this useful product.

«

“Essential oils and allicin of garlic irritate the mucous membranes of the gastrointestinal tract, bile and urinary tract,” explains the nutritionist. because of the pungent smell.

11 mistakes spicy lovers make when cooking with garlic

Any cook will say that garlic is the seasoning of the gods. Versatile, easy to use and very tasty, it will decorate almost any dish. It is used for colds, as a tonic for fatigue. But most often it is still delicious food, which, nevertheless, requires a reverent attitude. It should not be abused, and if used incorrectly, it will simply ruin the dinner. So what are the mistakes people make when using garlic.

1. Choose garlic carefully

If you buy fresh garlic, make sure that it really is. If it happens out of season, most likely it came to the store from storage, and it’s hard to talk about freshness here. Check each head for rot and mildew by squeezing lightly to make sure it is firm, springy and not dry or too soft. In principle, if the garlic looks bad, then it really is, and you don’t need to take it. It’s very simple.

2. Store garlic properly

Improper storage of garlic is the most common mistake people make. If you keep it in the right place, it will not lose its medicinal properties and taste, and will remain fresh for several months. New crop garlic is best used as soon as possible. Dried should be stored at room temperature in a dry, dark, well-ventilated area. Can be put in a paper bag or mesh. If you have crushed fresh wedges, place them in an airtight container and refrigerate. But what should never be done is to freeze this gift of nature!

3. Peel the garlic the right way

Peeling garlic is never fun. It’s uncomfortable, sticky and long. But there are two easy ways to help you. The first is to place the head on a cutting board, place the flat side of the knife on it, and press down with your hand. As a result, the skin can be removed with little effort. The second method is even more interesting: place the cloves in a jar with a lid. Then shake the container as hard as you can for 20 seconds. Open it up and you’ll find it’s much easier to remove the peel now.

4. Inconsistent chopping

Slicing garlic is not the most difficult process in the world, but even here mistakes happen. For example, do you know that the slices into which you divide the cloves must be the same size? This way they cook evenly and don’t burn. You should not make pieces of different shapes for the same reason.

5. Don’t buy garlic press

Buying a garlic press is a tempting idea. But it is the transformation of garlic into porridge that brings problems – it should not be an incomprehensible mass. It is better to chop finely to give a mild taste, while pressing only emphasizes aggressiveness and causticity. In addition, the crushed product can burn easily, making it suitable for use in no-boil sauces, but practically useless otherwise. Do you still need abs?

6. Don’t add garlic too soon

Have you just started cooking? Don’t touch the garlic, as adding it too soon can ruin everything. It burns instantly. It is imperative that you do not add this delicious seasoning to the pan until at least halfway through the process of roasting or stewing. If in doubt, add later. Do not be afraid that it will not be ready – usually this does not happen, in addition, the raw version is very useful.

7. Do not cook garlic over high heat

You should not cook this fragrant product over high heat: it is better to start at a low temperature and gradually increase it as needed. If you do not follow this rule, after cooling the dishes, the garlic will be too crunchy and its taste will disappoint you. Watch carefully: when the slices start to turn golden brown, lower the heat and add the rest of the ingredients. Once the odorous pieces are isolated from the hot oil (hidden in vegetables or stirred in sauce), the fire can be turned back on. This rule also applies to the oven.

8. Don’t be afraid of blue

If you find that your garlic has turned blue or green, don’t be alarmed. The sulfur contained in it reacts with copper (it can be in water, butter, lemon juice) and, thanks to enzymes, copper sulfate is formed. This explains the bluish tint. It’s not scary. Old garlic can become green due to chemical precursors. It may have been cut too long before cooking, or you cooked it with onions, or added acid to the composition of the dish.

9. How not to burn your mouth with garlic

To soften the garlic, there are three methods: blanching in milk, in water, microwave. Although the first two methods have been around for centuries, the microwave wins out for simplicity: cook the cloves in it for two to three minutes until they are warm to the touch, but don’t let them cook. You should end up with a milder-tasting garlic that pairs perfectly with cold dishes.

10. Do not eat the sprouts

Small garlic sprouts are harmless but not needed for cooking. If the vegetable is young, then they are pale and soft, not affecting the taste. But after a while they become bright green and start to taste bitter. Accidentally put such a sprout when cooking, and you ruin everything.

11. Do not buy processed or prepared foods with garlic

Some studies have shown that fresh garlic contains higher levels of allicin, an ingredient that prevents blood clots and bacterial infections. So if you eat pre-packaged foods with this seasoning that have been cooked days (or weeks) ago, you won’t get any health benefits. For the same reason, you should not stock up on fragrant canned garlic.