As regards the garlic, I would recommend you switch to eating black garlic which has a far less irritant effect on the stomach, and doesn't even taste or smell like raw garlic, so doesn't have any anti-social effects.
The nutritional value is maintained, or even concentrated, so it is very beneficial.
It is normal garlic that is aged by special conditions of heat and humidity. The cloves inside end up becoming jet black, very soft, like a thick paste, and almost sweet. It can be eaten by itself, or used in cooking to add a sort of umami taste, in the same sort of category as tamarind, though not as sharp.
It lasts for ages, for weeks and weeks, in the fridge.