I've heard that about the sprout too, and like you, haven't had the problem regardless, but I do remove the sprout when making food to share with others.

I just read (in Wild Fermentation, probably) about peeling the cloves and storing them in salt water in the fridge so they'll last the winter without shriveling, rotting, or sprouting! I'm going to try that this year. I have quite a pile from our CSA, and I hate wondering how much of it will really last the year. This way, it will stay raw but also suspended in time. Hopefully.

My only caution about too much garlic:
The more you eat, the less you taste it after a while. I can't believe recipes that say to cut open a clove and *rub it* on the casserole dish, or a piece of meat- I wouldn't taste a thing if that were the only garlic in the recipe! I've had friends not enjoy food at restaurants or potlucks because it was too garlicy for them, while I'll try it and not even notice any garlic. I swear we all have specific garlic receptors, and it seems possible to burn them out- so take it easy unless you want to get hooked on the stuff ;)

I think, too much garlic will give you the runs, and too much of any good thing is likely to have the opposite effect of what you are trying to do.
Also, you do not want to desensitise yourself.
I believe, in India we treated amoebiasis with about 4 cloves of garlic chopped and mixed with lime juice on an empty stomach before breakfast. A girl told me, in the morning the amoebae will all be waiting near you doudenum for food and if you pour garlic on their heads, they absolutely hate that. ; )
A friend's husband has malaria. He always keep a glass of garlic cloves pickled in oil in his fridge and eats four of them every day. To keep the bacteria from exploding and causing another fever.
But keep in mind, garlic contains aetheric oils and it leaves your body through the pores of your skin, your breath, everywhere, and is not everybody's idea of an attractive smell. Drink milk with it neutralises the breath, I read.