Garlic sensitivity is very likely due to candida or parasites. It also may be due to a molybdenum deficiency. I am still fighting massive candida flare ups. It is also important to get enough selenium in order to be able to get rid of mercury.

I am still very sensitive to garlic. For a while I was even very sensitive to plain yogurt! Are you sensitive to eggs? They are very high in sulphur but don't have the antifungal and antiparasitic properties that garlic has.

Molybdenum supplements are important to help break down aldehydes and some sulphur compounds.