Questions Preparing & Using Garlic As An Anti-Fungal

[Guest guest]

I take a Kyolic Aged Garlic supplement. Their informational brochure

states garlic causes digestive upset in some sensitive people. Their

aging process supposedly decreases the stomach upset. You may want

to check this out if you have no problem taking a supplement. My

natural health book recommends Kyolic as a reputable brand.

 

, David Elfstrom

<listbox@e...> wrote:

> Tony, you've got a bit of time, but keep it to less than an hour

after

> crushing.

> See http://www.mercola.com/2001/mar/17/garlic_infections.htm for

more info.

>

>

> I have a question in turn:

>

> When I juice a clove or two or raw garlic with my vegetable drink,

I have

> flatulence problems hours later in the day with some foul sulphur-

smelling

> gas and often painful cramps.

>

> I've tried adding ginger to the juicer but it makes no difference

to the

> gas production. The more garlic, the more gas & pain, and even one

clove is

> enough to cause problems.

>

> Can anyone suggest a possible cause of my gas from raw garlic

juice, and

> how I might be able to stop it?

>

> David

>

>

> At 03:15 AM 3/16/2004, you wrote:

> >BK suggested to me that I emacerate one whole bulb and eat it raw

> >ASAP so as not to loose the Allicin which is volatile and

evaporates

> >very quickly.

> >

> >Here's my question... Suppose I suffuse the garlic in a few

> >tablespoons of virgin olive oil beforehand and then emacerate the

> >garlic in a coffee grinder, blender, food processer...into a creamy

> >pulp or paste; will the olive oil keep the Allicin from

evaporating?

> >

> >How much time do I have before the Allicin evaporates? With olive

> >oil? Without olive oil?

> >

> >I have found eating the olive oil/garlic mixture more or less

> >palatable.

> >

> >I've tried this already once and it seems to physically work ok,

will

> >this method yield me the maximum amount of Allicin from the garlic?

> >

> >I await your commants.