Garlic question

[Guest guest]

I've read the recommendations for taking garlic by cutting them across the

grain, coating them in olive oil and swallowing them without chewing them. I

have a couple of questions. Is there are reason for cutting them across the

grain, or is it just to reduce the size? Is there are reason to coat it with

olive oil other than to make it slide down easier?

 

The reason I ask is that I have absolutely no problem swallowing whole cloves of

garlic with water. However, last night (the first time I've taking garlic this

way - I've always just crushed it up and ate it with something), I swallowed

about three small cloves (I know this is a small dose, but I'm starting slow).

The garlic felt like it just sat in my stomach for awhile. It didn't burn

exactly. I can't really describe it as painful. I could just tell it was

there. Is that normal? Would cutting and coating with olive oil have helped?

 

Terri

 

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[Guest guest]

from what I've read it's the content of alliin and allicin, two sulfur-containing compounds found in Garlic and Onions and their relatives. Odorless and stable, alliin is the most abundant sulfur compound in whole, unbruised Garlic. It is stored inside one kind of Garlic cell; in a separate type of cell, an enzyme called alliinase awaits. When the cells are broken open, alliin mixes with alliinase, and in about ten seconds all of the exposed alliin has been converted into a new group of compounds: allicin and its close relatives, which give off the aroma of fresh Garlic. Allicin is a fairly unstable compound that likes to react with itself. Much of it transforms into other more stable sulfur compounds within a few hours to a few days depending on storage conditions, this is where the olive oil may come in play. My theory is that uncrushed in your stomach the you can feel the chemical reaction of alliin + alliinase = allicin herbal remedies , maddress@m... wrote:>> I've read the recommendations for taking garlic by cutting them across the grain, coating them in olive oil and swallowing them without chewing them. I have a couple of questions. Is there are reason for cutting them across the grain, or is it just to reduce the size? Is there are reason to coat it with olive oil other than to make it slide down easier?> > The reason I ask is that I have absolutely no problem swallowing whole cloves of garlic with water. However, last night (the first time I've taking garlic this way - I've always just crushed it up and ate it with something), I swallowed about three small cloves (I know this is a small dose, but I'm starting slow). The garlic felt like it just sat in my stomach for awhile. It didn't burn exactly. I can't really describe it as painful. I could just tell it was there. Is that normal? Would cutting and coating with olive oil have helped?> > Terri> > -- > _> Play 100s of games for FREE! http://games.mail.com/>