I have been cooking for 15 years and about 3 years ago I started having a problem when working with garlic.
When I cut garlic it burns the outer part of my fingers which are in contact with the garlic juices and the knife.
The wounds are slow to heal and if I keep using garlic, my fingers do not heal and skin disappears exposing the flesh underneath.
My theory is that I have developed a kind of intolerance to some garlic compounds.
Can someone provide a specific explanation for what is happening and suggest how this can be remedied?
(The photo is after just two days of working whit very little garlic, it doesn't show the wound clearly)