Garlic toxic? Quackery I say.
There's a lot of it out there and it's mostly pushed by alternative supporters.
I'm no genius but one thing I learned in science a long time ago was anything isolated has toxins. Mushrooms contain toxins but that doesn't deter me from cooking or BBQing portobello with some French shallots and pearl white onions. Hea-van!
Water, if you consume much of it, has toxins for the love of God.
Anything in moderation and as part of a culinary process is fine. Just make sure whenever you hear a claim that makes little sense to you that's because it probably is but if you're unsure, just Google it. Or, as I've done, just contact a chemist or scientist and they'll be glad to set you straight.
I'm not gonna go against the Chinese and Italians on this one.
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