Questions Preparing & Using Garlic As An Anti-Fungal

[Guest guest]

, " tgparker_nyc "

<tgparker@w...> wrote:

> I hve few questions for the experts out there re: using garlic as

an anti-fungal.

> Though I have heard garlic has many beneficial properties, my

> immediate requirement is using the Allicin in raw garlic as an

anti- fungal in my battle against Candida.

> 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.

> All the best,

 

 

 

Tony, I would like to address your question. According to various

authors the beneficial component in garlic, mainly allicin, is not

destroyed when combined with other raw foods or essential 'omega-

rich' fats/oils.

In fact many authors recommend combining it with cold pressed oils

to enhance digestion. Some of them even go so far as

to claim that the essential fatty acids in cold pressed omega oils

help to emulsify beneficial components in garlic.As for the amount

of time before the allicin is released. This diminishes as soon as

you cut into the cloves The principle is along the same lines as

fresh squeezed juices. To reap all the benefits one has to drink

within ten minutes after squeezing.

 

There are

mixed opinions on the blending, processing of garlic.

 

Most of the experts claim that the best way to release allicin is by

" crushing " or chewing fresh bulbs. Blending or processing is said

to destroy a portion of the allicin, depending on which methods/

machines are used. This is not my opinion. This is simply what I

have read. It is an interesting subject to research.

 

Regards, JoAnn