Certainly -- I like raw garlic.
Now finely mince a clove of garlic and then spread it as hard as you can on your board, repeatedly, until it becomes a paste, and then eat that. Now you're going to get HOT: you can actually scorch yourself with this -- and I mean literally scorch, because we're talking about small amounts of sulfuric acid.
You know how when you cut an onion, you cry? That's because as you crush and break the cell walls, you're creating an oxidation reaction that produces sulfuric acid (in very small quantities, of course). If you cut an onion with a carbon steel knife and don't wipe soon, the knife will stain for the same reason. But if you cut that onion with good technique and super-thin razor blade, you'll weep hardly at all, because it will cut and do almost no crushing, keeping the reaction to a minimum.
That's the simplistic version of why whole allium (e.g. garlic) is hot, sliced is hotter, and minced or ground is hottest.