A bare bones way of raw garlic ingestion is as follows, and it is not for everybody, just something I practiced years ago and sometimes still do:
Bread. Butter or spread. Chopped raw garlic.
When I say spread I make my own. LouAna refined coconut oil, heated just enough to get a melt, some live culture sour cream, some salt, a whisk. A short stint in the freezer to get a quick partial stiffening, then a transfer to refrigerator. If I do a good job on this, and I do have it down at this time, it rivals butter as a spread.
I have made my own bread (high in whole wheat flour content) with that homemade spread.
The bread heated (often toasted), the spread applied, chopped raw garlic on top.
Perhaps the easiest way to get raw garlic into my system in a simple enough way that incorporates buffers that compliment but don't distract from the application of raw garlic power.
The whole wheat flour staves off diabetes.
Likewise the raw garlic.
The spread is very healthy, being coconut oil and the probiotic that is live culture sour cream.
Worms hate the salt that goes into the spread.
Again, as per my other posts, a sharing of notes.
Not a, "do this."
Simply something I have done and still do from time to time in raw garlic ingestion terms.