Questions Preparing & Using Garlic As An Anti-Fungal

[Guest guest]

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