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Risks of fermented garlic with honey
The article explains that soaking garlic cloves in raw honey to boost immunity raises concerns about the formation of a toxin that can cause botulinum poisoning, which might paralyze the muscles responsible for breathing if the conditions favor the growth of the bacteria producing it. There are no scientific assurances confirming the safety of this method; studies indicate that the fermentation environment is unsafe and can allow the growth of *Clostridium botulinum* bacteria and their toxin production, which cannot be detected by taste or smell. The World Health Organization warns of serious symptoms including weakness, dizziness, blurred vision, difficulty swallowing and speaking, and the potential progression to paralysis of the breathing muscles. Rapid diagnosis and treatment are essential, as the condition can be fatal. Official recommendations advise against giving honey or honey-containing products to children under one year of age and caution against the risk of botulinum poisoning associated with mixing garlic and honey without strict control of the manufacturing and storage processes.
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