I am honestly wondering why garlic is not used more often.

It's quite often employed in Russian cuisine, and, like yourself, I use it in my own cooking often.

It is important to not heat the garlic too much, because that would destroy many of the beneficial components.

That's interesting; it means it's mostly the garlic I use in salads, or (wonderful) dips like skordalia or tzatziki, that is of most benefit. Will keep that in mind!

Overall a great take on a post. It enlivens it somehow, explaining the topic and the way to do research at the same time. It's great!