Combating adverse effects of garlic and onions
Roasting garlic mellows the taste and bite quite a bit; have you tried using the supergarlic roasted? 

You don't need special equipment; just cut the top off of a bulb, dip or rub some cooking oil (I use grapeseed; others use EVOO) on the cut surface, wrap it in foil and and place it in your oven at 350 to 375 F (176 to 190 C) for about 40-45 minutes. 

The garlic will squish easily out of the individual cloves. Roasting breaks down those harsh chemicals so they don't mix like they would when you crush a raw clove, so hopefully they wouldn't affect your body odor as pronouncedly.